My mom had a (self-imposed) daunting task: use up all the poppy seeds. How many poppy seeds could she possibly have? A cup or two? No, more like 10 cups of poppy seeds. As such, Rob and I were the recipients of many, many poppy seed infused desserts this summer. In particular, everyone enjoyed these vegan lemon poppy seed cupcakes.
Perfectly sweet balanced by the lemon flavour and sprinkled to the max with the poppy seeds, this recipe was a winner. These did not need a glaze nor frosting, and were perfect as they were. They didn’t last long as we gobbled these down during our sleep deprived new baby moments when we were way too busy to contemplate cooking. I had a hard enough time waiting to take pictures of the last two surviving cupcakes.
What would you make with 10 cups of poppy seeds? Do you think you could eat your way through them?
Vegan Lemon Poppy Seed Cupcakes
Adapted from The Green Forks
2-1/4 cups all purpose flour
1.5 cups sugar
3/4 tsp baking soda
3/4 tsp salt
1/3 cup poppy seeds
1.5 cups cold water (or room temperature water if using coconut oil)
3/4 cup canola oil (or melted coconut oil)
1 tbsp lemon extract
1 tbsp fresh lemon rind
3 tbsp fresh lemon juice
1. Preheat oven to 350F. Line muffin tin with muffin wrappers (we use silicone-based reusable ones).
2. In a medium bowl, combine the lemon juice and lemon rind and allow to soak at least 10 minutes.
3. In a large bowl, sift together the flour, sugar, baking soda and salt. Use a whisk to evenly distribute.
4. In the medium bowl, add the water, oil, and lemon extract to the lemon rind and lemon juice mixture. Stir to evenly combine.
5. Pour the wet ingredients into the dry ones and gently fold to evenly mix. Do not overmix.
6. Quickly pour into the prepared muffin trays and place in the oven at 350F for 23-25 minutes, or until a toothpick inserted into the centre comes out clean.
Makes 20 cupcakes.