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Small Batch Vegan Lemon Poppy Seed Cupcakes with Lemon Curd Recipe

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★★★★★

4.2 from 25 reviews

These Small Batch Vegan Lemon Poppy Seed Cupcakes are light, zesty, and perfectly moist with a burst of fresh lemon flavor enhanced by lemon curd and a creamy vegan frosting. Ideal for a small gathering or when you want a delightful treat without making a large batch. The cupcakes are topped with poppy seeds for a subtle crunch and extra texture, making them a refreshing and elegant dessert option that’s entirely plant-based.

Ingredients

Scale

Cupcakes

  • 1/2 cup (100 g) granulated sugar
  • 3 tbsp lemon zest (about 1 lemon)
  • 1/3 cup (65 g) avocado oil
  • 1/2 tablespoon pure vanilla extract
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 1 tsp poppy seeds
  • 1/3 cup (90 mL) dairy free milk, room temperature
  • 3 tbsp fresh lemon juice (about 1 lemon)
  • 1 cup (125 g) all-purpose flour

For Frosting and Filling

  • 1/2 batch vegan cream cheese frosting (recipe linked in original article)
  • 1/2 batch vegan lemon curd (recipe linked in original article)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and line a cupcake tin with 6 cupcake liners to prepare for baking.
  2. Whisk the wet ingredients: In a medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your hands to release the oils and enhance the lemon flavor. Then add avocado oil, vanilla extract, baking powder, and sea salt. Whisk these together until fully combined.
  3. Finish the cupcake batter: Add the all-purpose flour, dairy-free milk, and fresh lemon juice to the wet mixture. Whisk gently just until the batter comes together, then fold in the poppy seeds to distribute them evenly.
  4. Bake: Scoop the batter evenly into the cupcake liners, filling each about three-quarters full. Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. While baking, begin preparing the lemon curd according to the linked recipe.
  5. Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack, along with the lemon curd.
  6. Fill the cupcakes: If desired, use a butter knife or cupcake corer to gently hollow out a small hole in the top of each cupcake. Fill the hole with about 1 tablespoon of vegan lemon curd. Save any extra lemon curd for topping or other uses.
  7. Frost: Prepare the vegan cream cheese frosting as instructed in the linked recipe. Pipe or spread the frosting generously on top of each cupcake. Optionally, garnish with extra lemon curd and a sprinkle of poppy seeds for an extra touch.
  8. Serve and enjoy: Serve the cupcakes immediately or store them covered in the refrigerator for up to 3 days to maintain freshness.

Notes

  • For best results, ensure the dairy-free milk is at room temperature to help the batter mix evenly.
  • Rub the lemon zest into the sugar thoroughly to maximize aromatic lemon oils and flavor.
  • Avoid overmixing the batter after adding flour to keep cupcakes light and tender.
  • The lemon curd and cream cheese frosting recipes are essential to this cupcake; be sure to prepare them or purchase vegan versions.
  • Store leftover cupcakes covered in the refrigerator and bring to room temperature before serving for optimal texture and flavor.
  • If you do not have poppy seeds, you may omit them, but they add a lovely texture and slight nuttiness to the cupcakes.

Keywords: vegan lemon cupcakes, lemon poppy seed cupcakes, vegan cupcakes, small batch desserts, lemon desserts, dairy-free cupcakes, vegan baking

Find it online: https://epicrecipebox.com/small-batch-vegan-lemon-poppy-seed-cupcakes-with-lemon-curd-recipe/