Dairy Free Lemon Poppy Seed Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.5

(8)

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Ingredients

12 servings

For the cupcakes

1 tbsp ground flaxseed
3 tbsp water
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ tbsp poppy seeds
¾ cup granulated sugar
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
½ cup plain whole-milk yogurt
¼ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
1 tsp vanilla extract

For the frosting

½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
1 ½ tsp lemon zest
2 tbsp fresh lemon juice
1 tbsp whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
pinch of salt

For serving

lemon slices or zest curls, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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