Delightful Vanilla Poppy Seed Cupcakes with Zesty Lemon Marshmallow Frosting
There’s an undeniable magic to cupcakes that seems to captivate hearts (and taste buds!) year-round, but especially during the vibrant spring season. For me, the charm of these individual treats is boundless, and I sincerely hope the cupcake trend is here to stay indefinitely! Their perfect portion size, endless flavor possibilities, and inherent cuteness make them ideal for any occasion, from casual gatherings to elegant celebrations.
When Reynolds® extended an invitation to craft a spring-themed cupcake creation, my culinary instincts immediately gravitated towards the bright, invigorating essence of lemon. It’s hardly a surprise, given my recent culinary fascination with citrusy delights. However, instead of leaning into a boldly intense lemon flavor, like my beloved lemon curd, I opted for something a touch more nuanced, a whisper of zest rather than an overwhelming burst.
This exquisite lemon frosting is a fresh take on a truly cherished family recipe: my mother’s legendary marshmallow frosting. By infusing it with a hint of lemon extract and fresh lemon zest, it transforms into a light, airy, and wonderfully tangy cloud that perfectly complements the subtle elegance of the vanilla poppy seed cupcakes. The result is a harmonious blend of sweet, floral vanilla notes, a delicate crunch from the poppy seeds, and a bright, uplifting citrus finish. It’s a flavor profile that evokes sunny days and fresh blossoms, making it an ideal treat for spring.
The Charm of Homemade Cupcakes and Perfect Baking
Baking cupcakes from scratch is more than just following a recipe; it’s an experience that fills your kitchen with warmth and delightful aromas. There’s a profound satisfaction in creating something beautiful and delicious with your own hands. These Vanilla Poppy Seed Cupcakes are designed to be approachable for bakers of all skill levels, ensuring a rewarding experience every time. The simple base of vanilla cake is elevated by the addition of poppy seeds, which provide a delightful textural contrast and a subtle, nutty flavor that pairs wonderfully with the bright lemon frosting.
Achieving cupcake perfection isn’t just about the recipe; it’s also about the tools you use. I’ve long been a loyal advocate for Reynolds® products, and their innovative line of Baked For You® StayBrite® Baking Cups has truly impressed me. These aren’t just any cupcake wrappers; they’re specifically engineered to maintain their vibrant colors and intricate designs throughout the baking process.
There’s nothing quite as disappointing as carefully selecting adorable cupcake liners, only to pull them from the oven and find their charming patterns have faded into an indistinguishable mess. With Reynolds® StayBrite® Baking Cups, that frustration is a thing of the past. Each cupcake bakes up beautifully, holding its shape and showcasing its cheerful wrapper design flawlessly. These baking cups truly lived up to their promise, ensuring my cupcakes emerged from the oven looking as delightful as they tasted – perfectly baked and vibrantly presented! Their quality makes a noticeable difference in the final aesthetic of your baked goods, turning simple cupcakes into miniature works of art.
Beyond aesthetics, these baking cups also contribute to the overall success of the recipe. They prevent sticking, ensuring that each cupcake releases cleanly from the pan, and they help maintain the structure of the cupcake as it bakes. This means less mess, less waste, and consistently beautiful results, making your baking experience even more enjoyable.
Vanilla Poppyseed Cupcakes with Lemon Marshmallow Frosting
Deborah Harroun
30 minutes
15 minutes
2 hours
24
cupcakes
Pin
Ingredients
For the Vanilla Poppy Seed Cupcakes
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon pure vanilla extract
- 1 1/2 sticks butter at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 2 tablespoons poppy seeds
For the Lemon Marshmallow Frosting
- 4 egg whites
- 1 cup granulated sugar
- 2/3 cup light corn syrup
- 1 teaspoon lemon extract
- Zest from 1 large lemon
- Yellow food coloring (optional, for a brighter lemon hue)
Instructions for Vanilla Poppy Seed Cupcakes
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line 24 muffin tins with Reynolds® Baked For You® StayBrite® Baking Cups. These liners are fantastic for ensuring your cupcakes look as good as they taste!
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure an even rise in your cupcakes. Set this mixture aside.
- Prepare Wet Ingredients: In a separate small bowl, gently mix together the milk and the pure vanilla extract. This ensures the vanilla is evenly distributed throughout the batter.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air, which is crucial for a tender cupcake crumb.
- Add Eggs: Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Alternate Dry and Wet Mixtures: Begin adding the dry and wet mixtures to the creamed ingredients in alternating additions. Start by adding one-third of the flour mixture and beat on low speed just until combined. Next, add half of the milk mixture, mixing until just incorporated. Follow with another third of the flour mixture, then the remaining milk mixture, and finally the remaining flour mixture. Mix only until the ingredients are just combined; be careful not to overmix, as this can lead to tough cupcakes.
- Fold in Poppy Seeds: Gently fold the poppy seeds into the batter using a spatula. The poppy seeds add a subtle crunch and visual appeal.
- Bake the Cupcakes: Fill each prepared cupcake liner approximately two-thirds full with batter. Bake in the preheated oven for 13-15 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Baking times can vary, so keep an eye on them.
- Cool Completely: Remove the cupcakes from the oven and let them cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. It’s crucial that the cupcakes are entirely cool before frosting to prevent the marshmallow frosting from melting.
Instructions for Lemon Marshmallow Frosting
- Beat Egg Whites: In the clean bowl of a stand mixer, beat the egg whites on high speed until stiff peaks have formed. The egg whites should be glossy and hold their shape firmly.
- Prepare Hot Sugar Syrup: While the egg whites are beating, combine the granulated sugar and light corn syrup in a small saucepan. Cook this mixture over medium heat, stirring occasionally, until the sugar dissolves and the syrup comes to a rolling boil. Immediately remove from the heat and carefully stir in the lemon extract and fresh lemon zest.
- Combine and Beat Frosting: With the mixer still running on medium-high speed, carefully and slowly stream the hot sugar mixture into the beaten egg whites. Continue to beat the mixture for about 7-10 minutes, or until it forms a shiny, smooth, and fluffy marshmallow frosting. The bowl should feel cool to the touch. Avoid scraping the sides of the bowl too much, as sugar crystals might form. If desired, beat in a few drops of yellow food coloring to enhance the lemon aesthetic.
- Frost Cupcakes: Transfer the finished lemon marshmallow frosting to a piping bag fitted with your favorite nozzle. Pipe the frosting generously on top of the completely cooled vanilla poppy seed cupcakes. The light and airy texture of this frosting makes it incredibly easy and enjoyable to work with.
**This is a sponsored post by Reynolds®, but all opinions expressed are entirely my own and reflect my genuine experience with their products.**