This fluffy espresso cake has the best moist texture thanks to the addition of oil!  The simple one layer coffee flavored cake is topped with a mascarpone frosting. This Italian inspired cake recipe is quick and easy as it comes together in one bowl without a mixer. 

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Y'all are busy, like me.  I have been baking cakes for decades and am always looking for ways to make baking easy.  I took a clue from chocolate cake and made this cake with oil instead of butter. It means a whisk and a bowl are all you need to create this espresso flavored cake.  While I do recommend a mixer for the espresso mascarpone frosting, you could do that with just a whisk if you wanted an arm workout!

Much like my espresso brownies, I wanted this cake to shine with coffee, which is why we start with a vanilla base.  While chocolate and coffee go really well together, chocolate can really overwhelm the coffee flavor.  And we are here for the espresso, right??

The cake is sweet, soft and packed with espresso flavor, like my espresso cheesecake. And much like my tiramisu cupcakes, it has a ridiculously easy, mascarpone frosting. 

This espresso cake checks all the boxes ~ easy, impressive and wildly delicious! Perfect for your next birthday party or just because you love the flavor of coffee.

☕️ espresso cake key ingredients

A range of ingredients were tested to create the best homemade version of this quick cake recipe.  I started with a butter based cake batter, but found the combo of buttermilk and oil made this cake even easier to make; while also giving it the softest texture.  Here are a few ingredients that help to create this moist cake. 

Instant espresso powder ~ brings the rich coffee flavor, I use this instant espresso.

Vanilla extract ~ vanilla adds flavor and gives this cake a bit of latte flavor vibes.  For the best flavor, use pure vanilla extract or vanilla bean paste.

Buttermilk ~ making cakes with buttermilk brings extra moisture by working to tenderize the gluten in the flour, which results in a tender and soft cake. For the best from scratch cake, use store bought buttermilk and bring it to room temperature. 

Oil ~ the oil brings a ton of moisture to the single layer cake, creating a super soft, moist and tender crumb.  Vegetable oil or canola oil can be used. 

Eggs ~ should be at room temperature to give the cake the best rise and soft texture.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make this easy dessert cake

Preheat oven to 350°F (177°C) and grease line an 8-inch cake round with a parchment round. Set aside.

Sift the all-purpose flour into a large bowl. I love this set of Cuisinart sifters.

Add the granulated sugar, baking powder, kosher salt and instant espresso powder and whisk to combine.

Now add the buttermilk, eggs, vegetable oil and vanilla. Whisk until the batter comes together. Try not to over mix.

Pour the batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out with just a few moist crumbs, about 25 - 30 minutes.

Allow the cake to cool in the pan for 15 minutes, before turning out to cool completely on a wire rack.

🍰 how to make the mascarpone frosting

Add the mascarpone, confectioners' sugar, instant espresso powder and vanilla to a bowl.

With a hand mixer or a stand mixer with the paddle attachment (or a whisk for an arm workout!), beat until smooth and creamy.

Now add the heavy whipping cream and and beat until soft/medium peaks.

💬 frequently asked questions

what baking pan do I need?

I recommend an 8-inch round pan.   If you only have a 9-inch round cake pan, the cake will be a little shorter and will need a little less time to bake.   If you prefer a square cake pan, an 8x8 pan can be used, but will take less time as well.

how should I store this espresso snack cake?

The espresso mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment)

The espresso cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.

The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.

🧁 frosting variation ideas

Espresso is amazing with other flavors, so here are more frosting options ~

Use the caramel buttercream from my brown butter cupcakes.

For chocolate and coffee, use the chocolate fudge frosting from my chocolate snack cake.

If you want a vanilla latte flavored cake, use the vanilla bean swiss meringue from my coffee sugar cookies.

👩🏻‍🍳 tips for the best from scratch cake 

Try not to over mix the cake batter. Since we are using a whisk, there is less risk of that, but mix until just fully incorporated.

Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The homemade espresso cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. 

Allow the cake to cool completely before frosting.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Simple Fluffy Espresso Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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Simple Fluffy Espresso Cake

Fluffy espresso cake with an ultra-moist texture from oil is topped with a mascarpone frosting.  This one layer cake is quick and easy to make!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: cake with oil, coffee flavored, espresso cake, one layer cake

Servings: 8 -10 slices

Calories: 425kcal

Author: Tasia Harper

Ingredients

• 1 ¼ cups all-purpose flour (156g)
• ¾ cup granulated sugar (150g)
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ½ tablespoons instant espresso powder
• ½ cup buttermilk room temperature (120mL)
• 2 large eggs room temperature
• 6 tablespoons vegetable oil (90mL)
• 2 teaspoons pure vanilla extract

espresso mascarpone frosting

• 4 ounces mascarpone cold (113g)
• ¾ cup confectioners' sugar (90g)
• ½ teaspoon instant espresso powder
• ½ teaspoon pure vanilla bean paste or extract
• ½ cup heavy whipping cream cold (120mL)

Instructions

• Preheat oven to 350°F (177°C) and grease line an 8-inch cake round with a parchment round. Set aside.
• Sift the all-purpose flour (1 ¼ cups/156g) into a large bowl. Add the granulated sugar (¾ cup/150g), baking powder (1 ½ teaspoons), kosher salt (½ teaspoon) and instant espresso powder (1 ½ tablespoons) and whisk to combine.
• Now add the buttermilk (½ cup/120mL), eggs (2 large), vegetable oil (6 tablespoons/90mL) and vanilla (2 teaspoons). Whisk until the batter comes together. Try not to over mix.
• Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out with just a few moist crumbs, about 25- 30 minutes.
• Allow the cake to cool in the pan for 15 minutes, before turning out to cool completely on a wire rack.
• For the espresso mascarpone frosting: With a hand mixer or a stand mixer with the paddle attachment (or a whisk for an arm workout!), beat the mascarpone (4 ounces/113g), confectioners' sugar (¾ cup/90g), instant espresso powder (½ teaspoon) and vanilla (½ teaspoon) on medium until smooth and creamy, about 1 minute. Now add the heavy whipping cream (½ cup/120mL) and beat on low until combined. Then increase the speed to medium and beat until soft/medium peaks, about 2-3 minutes.
• Spoon or pipe the espresso mascarpone frosting on the completely cooled cake.

Notes

If you only have table salt, use half the amount.

I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ½ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

Vegetable or canola oil can be used.

The espresso mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment).

The espresso cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.

The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.

Nutrition

Serving: 1 slice | Calories: 425kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 269mg | Potassium: 108mg | Fiber: 1g | Sugar: 31g | Vitamin A: 501IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg

This lemon pistachio cake is quick and easy to make.  The cake is made from scratch with real pistachio and fresh lemon zest.  Olive oil and buttermilk are used, creating a perfectly moist, light and fluffy Italian inspired one layer cake.  It’s topped with a simple lemon mascarpone frosting. Whether you serve it at a dinner party or as a birthday cake, it’s sure to become a favorite.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

With olive oil, fresh lemon and pistachios; this is a beautifully all natural flavored cake. No pistachio or lemon extract is needed. The pistachios are ground to a fine consistency and blended in before the flour. They give flavor and subtle texture to the crumb.

We've used pistachios in lemon pistachio biscotti and chocolate chip cookies, so it seemed like it was time to add them to a lemon snack cake.

As with all my recipes, I tested this cake a few times to get the right level of flavor with a perfect texture.  I was trying to make this recipe even easier by using a whole lemon in one of my test cakes.  But it made for a slightly bitter cake with a funky texture.  In the end, I ended up with a soft, tender crumb using fresh lemon zest and juice.

Since we are all busy, this cake recipe mixes up in one bowl with a whisk and a spatula, like my olive oil cupcakes. While I do recommend a mixer for the lemon mascarpone frosting, you could do that with just a whisk if you wanted an arm workout!

 🍋 ingredients notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Pistachios ~ I use raw unsalted and unroasted pistachios.  You can use roasted and salted if you wish, but may want to reduce the kosher salt by half.  I buy already shelled pistachios to save time!

Lemons ~ medium average size lemons are what I use for both the lemon and pistachio cake and lemon mascarpone frosting.  Be sure to zest the lemon first, then squeeze for the juice.  This microplane zester is my very favorite!

Buttermilk ~ brings moisture to the baked cake. Having the buttermilk at room temperature will give you the best tender crumb.  I prefer store bought, but you can make your own; see the recipe card notes below. 

Olive oil ~ I use extra virgin olive oil, which brings richness and moisture.  The olive oil flavor does come through in the finished cake, so use a brand with a flavor you like.

🍰 how to make this Italian inspired cake

Preheat oven to 350°F (177°C) and grease line a 9-inch cake round with a parchment round. Set aside.

Add the pistachios a food processor and process until finely ground. Be careful to not go too far and turn it into pistachio butter!

In a medium to large bowl add the granulated sugar and the zest of two lemons. Use your clean hands to work the lemon zest into the sugar.

Then add the kosher salt, eggs and extra virgin olive oil and whisk for one minute, until fully combined and lighter in color.

Now add the ground pistachios and baking powder and mix with a spatula until fully combined.

Scrape the bowl and add the buttermilk, lemon juice and all-purpose flour and mix with the spatula until combined.

Pour the batter into the prepared pan.

Bake in the preheated oven for 25-30 minutes or until a tester comes out with just a few moist crumbs. Allow to cool on a wire cooling rack before frosting.

🍋 how to make lemon mascarpone frosting

Once the cake has cooled, make the lemon frosting.

Add the cold mascarpone, confectioners' sugar and vanilla to a mixing bowl.

Beat on medium with a mixer until smooth and creamy.

Now add the heavy whipping cream and beat until soft/medium peaks. Gently fold in the lemon zest with a spatula.

✨ Variations

Dairy free version ~ use a non-dairy milk and follow the notes in the recipe card to make your own buttermilk. Then use the lemon icing from my lemon blondies.

Lemon buttercream ~ if you want a traditional American buttercream, use my easy lemon buttercream recipe.

This cake is also fantastic with no frosting, so feel free to leave it plain if that’s more your style!

👩🏻‍🍳 tips for the best one layer cake

Use room temperature ingredients for the best pistachio and lemon cake.

Weigh the ingredients by using a food scale to ensure you have the correct amounts.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

For the best, moist and tender cake, don't over bake it. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

Remember your oven is different from mine and baking times may vary slightly.

🫙 how to store

Store the lemon pistachio cake covered in the refrigerator for up to 5 days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.

The cake can also be frozen for up to 2 months. Allow to defrost overnight in the refrigerator.

The cake tastes best at room temperature, so let it sit out for 30-60 minutes prior to serving. (although I've eaten it cold from the refrigerator too!)

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this light and fluffy Lemon Pistachio Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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5 from 1 vote

Light and Fluffy Lemon Pistachio Cake

Easy lemon pistachio cake made from scratch with fresh zest, olive oil and buttermilk.  Topped with a light lemon mascarpone frosting.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: lemon pistachio cake, mascarpone frosting, olive oil cake, whipped cream frosting

Servings: 10 -12 slices

Calories: 380kcal

Author: Tasia Harper

Ingredients

lemon pistachio cake

• ½ cup pistachios ground finely (70g)
• 1 cup granulated sugar (200g)
• zest of 2 lemons
• ½ teaspoon kosher salt
• 2 large eggs room temperature
• ⅓ cup olive oil (72g)
• 1 ½ teaspoons baking powder
• ½ cup buttermilk room temperature (120mL)
• 2 tablespoons fresh lemon juice
• 1 ¼ cups all-purpose flour (156g)

lemon mascarpone frosting

• 4 ounces mascarpone cold (113g)
• ¾ cup confectioners' sugar (90g)
• ½ teaspoon pure vanilla extract
• ½ cup heavy whipping cream cold (120mL)
• zest of one lemon

Instructions

• For the lemon pistachio cake: Preheat oven to 350°F (177°C) and grease line a 9-inch cake round with a parchment round. Set aside.
• Add the pistachios (½ cup/70g) a food processor and process until finely ground. Be careful to not go too far and turn it into pistachio butter!
• In a medium to large bowl add the granulated sugar (1 cup/200g) and the zest of two lemons (I use average/medium lemons). Use your clean hands to work the lemon zest into the sugar. Then add the kosher salt (½ teaspoon), eggs (2 large) and extra virgin olive oil (⅓ cup/72g) and whisk for one minute, until fully combined and lighter in color.
• Now add the ground pistachios (½ cup/70g) and baking powder (1 ½ teaspoons) and mix with a spatula until fully combined. Scrape the bowl and add the buttermilk (½ cup/120mL), lemon juice (2 tablespoons/30mL) and all-purpose flour (1 ¼ cups/156g) and mix with the spatula until combined.
• Pour the batter into the prepared pan.
• Bake in the preheated oven for 25-30 minutes or until a tester comes out with just a few moist crumbs. Allow to cool on a wire cooling rack before frosting.
• For the lemon mascarpone frosting: With a hand mixer or a stand mixer with the paddle attachment, beat the mascarpone (4 ounces/113g), confectioners' sugar (¾ cup/90g) and vanilla (½ teaspoon) on medium until smooth and creamy.
• Now add the heavy whipping cream (½ cup/120mL) and beat on low until combined. Then increase the speed to medium and beat until soft/medium peaks, about 1-2 minutes. Gently fold in the lemon zest (from one lemon) with a spatula.
• Spoon the frosting on top of the cake and use an offset spatula or the back of a spoon to create swirls with the frosting. Garnish with additional pistachios, if desired.

Notes

I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 1 teaspoon of white vinegar or lemon juice in your measuring cup and add milk to equal ½ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled. (You can make this cake dairy free, by using this homemade buttermilk with a non-dairy milk and use a lemon glaze for the frosting).

The lemon mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment)

The lemon pistachio cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.

The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.

Nutrition

Serving: 1 slice | Calories: 380kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 59mg | Sodium: 215mg | Potassium: 124mg | Fiber: 1g | Sugar: 30g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg

With a soft and tender crumb, these lemon poppy seed cupcakes are a must bake for citrus season. Easy to make with sour cream, melted butter, lemon juice and crunchy poppy seeds. Frosted with a simple, light and airy lemon mascarpone frosting.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These bakery worthy lemon poppy seed cupcakes are bursting with lemon flavor!  They are moist and simple to make. You should have the cupcakes baked in about 30 minutes. Then they need to cool before you make the frosting, which should take less then 10 minutes.

Since we are all busy, this cupcake recipe mixes up with a whisk and a spatula, like my olive oil cupcakes and lemon pistachio cake. While I do recommend a mixer for the mascarpone frosting, you could do that with just a whisk if you wanted an arm workout!

The crunch of the poppy seeds is a nice contrast to the soft cupcake and the whipped lemon mascarpone frosting is light and not too sweet.  

🍋 ingredient notes 

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

I wanted this lemon cupcake recipe to be less fussy, like my lemon snack cake.  So I tested it with melted butter and mixed it by hand.  I had to adjust the amount of poppy seeds to reach the desirable tender cupcake texture with the right amount of crunch.  I went heavy in the initial test, but it led to a tougher cupcake.  If you like an even lighter cupcake, reduce the poppy seeds to one tablespoon.

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. My kitchen is on the cooler side, so I usually go 2-3 hours before baking.

Lemons ~ for the best flavor, use fresh lemons (washed and dried) for the zest and lemon juice. Lemon zest provides a ton of flavor!  Squeeze the lemons for the fresh juice after you have zested them (this Microplane zester is my favorite!). Typically one medium-large lemon will yield one tablespoon of zest and about 2-3 tablespoons of juice.

Poppy seeds ~ If you have access to buying poppy seeds in the bulk section of your grocery market it tends to be the least expensive way to buy them. And if you have to buy a larger amount, you can bake lemon poppy seed shortbread, grapefruit poppy seed cake or orange poppy seed donuts with your extras.

Sour cream ~ use full-fat sour cream at room temperature for the best results.  If some water separates from the sour cream, just stir it back into the sour cream before adding it to the recipe.  Sour cream helps to bring extra moisture, creating a soft and tender lemon poppy seed cupcakes.

🧁 how to make tender homemade cupcakes

Melt the butter and set aside to cool slightly.

Then preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake/muffin liners. Set aside.

In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda and kosher salt. Set aside.

In a large bowl, use your clean hands to work the lemon zest into the granulated sugar.

Then whisk together the lemon sugar, eggs, vanilla and sour cream until well combined.

Then whisk in the butter and lemon juice.

Once combined whisk in the milk.

Add the flour mixture to the wet ingredients and mix with a spatula until just fully combined. The batter is on the thick side.

Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full.

Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.

Allow the lemon poppy seed cupcakes to cool completely before frosting.

🥣 how to make lemon mascarpone frosting

Add the mascarpone, confectioners' sugar and vanilla to a bowl.

With a hand mixer or a stand mixer with the paddle attachment, beat until smooth and creamy.

Now add the heavy whipping cream and beat until soft/medium peaks. Gently fold in the lemon zest with a spatula.

Spoon or pipe the lemon mascarpone frosting on the cupcakes. If desired, garnish with more poppy seeds and/or lemon zest.

🫙 storage tips

The freezer is your best friend when wanting to bake easy lemon poppy seed cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.

I often will bake cupcakes the day before I need them. Then I freeze them overnight to lock the moistness in and decorate them the day I am serving.

Lemon poppy seed cupcakes can be stored at room temperature with the whipped lemon mascarpone frosting for up to two hours. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow them to defrost at room temperature before serving. I freeze mine with frosting all the time!

Remember to snap a picture and tag me on Instagram if you make these easy moist Lemon Poppy Seed Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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5 from 1 vote

Easy Moist Lemon Poppy Seed Cupcakes

Soft, tender lemon poppy seed cupcakes made with sour cream and melted butter. Topped with a light, lemon mascarpone frosting.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: cupcakes with melted butter, lemon cupcakes, poppy seed cupcakes

Servings: 12 cupcakes

Calories: 330kcal

Author: Tasia

Ingredients

cupcakes

• ½ cup unsalted butter melted and slightly cooled (113g)
• 1 ½ cups all-purpose flour (188g)
• 2 tablespoons poppy seeds*
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup granulated sugar (200g)
• lemon zest from 2 medium-large lemons
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup sour cream room temperature (60g)
• ½ cup milk room temperature (120mL)
• 1 tablespoon fresh lemon juice (15mL)

lemon mascarpone frosting

• 4 ounces mascarpone cold (113g)
• ¾ cup confectioners' sugar (90g)
• ½ teaspoon pure vanilla extract
• ½ cup heavy whipping cream cold (120mL)
• zest of one lemon

Instructions

• For the lemon poppy seed cupcakes: Melt the butter (½ cup/113g) and set aside to cool slightly.
• Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake/muffin liners. Set aside.
• In a medium bowl, whisk together the all-purpose flour (1 ½ cups/188g), poppy seeds (2 tablespoons) baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon). Set aside.
• In a large bowl, use your clean hands to work the lemon zest (from 2 medium-large lemons) into the granulated sugar (1 cup/200g). Then whisk together the lemon sugar, eggs (2 large), vanilla (1 teaspoon) and sour cream (¼ cup/60g) until well combined. Then whisk in the melted and cooled butter (½ cup/113g) and lemon juice (1 tablespoon/15mL) and once combined whisk in the milk (½ cup/120mL).
• Add the flour mixture to the wet ingredients and mix with a spatula until just fully combined. The batter is on the thick side.
• Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
• Allow to cool completely before frosting.
• For the lemon mascarpone frosting: With a hand mixer or a stand mixer with the paddle attachment, beat the mascarpone (4 ounces/113g), confectioners' sugar (¾ cup/90g) and vanilla (½ teaspoon) on medium until smooth and creamy. Now add the heavy whipping cream (½ cup/120mL) and beat on low until combined. Then increase the speed to medium and beat until soft/medium peaks, about 2-3 minutes. Gently fold in the lemon zest (from one lemon) with a spatula.
• Spoon or pipe the lemon mascarpone frosting on the cupcakes.

Notes

* You can reduce the poppy seeds to one tablespoon, if you like a lighter cupcake. You could also leave them out all together, if desired.

The lemon mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment).

The cupcakes can be stored in the refrigerator in an airtight container for up to five days, but they will be more prone to drying out.

The lemon poppy seed cupcakes also freeze well for up to 2-3 months. Allow to defrost in the refrigerator or at room temperature before serving. The cupcakes have the best taste and texture when served at room temperature.

Nutrition

Serving: 1 cupcake | Calories: 330kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 115mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg