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Poppy Seed and Yogurt Cupcakes

Prep 20 min
Total 50 min
Ingredients 11
Servings 14

In trying to take advantage of Memorial Day and spending time with family, I decided I would make some delicious poppy seed cupcakes.My kids have always loved these tiny seeds in cookies and pastries. Since I didn't have buttermilk, I decided to use natural yogurt and the result was delicious. The yogurt gives it an acidic touch and gives the cupcake dough a soft and spongy texture. To compliment the cupcakes I wanted to make a frosting out of cream cheese and sugar with a little bit of hibiscus flower syrup that I had in the fridge. The hibiscus, apart from having a lovely color, is filled with sweet flavor. You can make this ahead of time and keep it refrigerated. It’s a great addition to pastry recipes. The cupcakes and the frosting can be made ahead of time, but only add the frosting right before eating it to enjoy the delicious texture of the cupcakes and the delicate taste of the frosting. If you want, add a tablespoon of hibiscus syrup on top of the frosting. The cupcakes will be delicious. MORE + LESS -

Ingredients

2 1/4

cups of all purpose flour

3/4

cups of sugar

1/2

cups of poppy seeds

Zest from one lemon

3/4

cup of butter

eggs

tablespoons of natural yogurt

Cream cheese frosting

cup of cream cheese

tablespoons of heavy cream

tablespoons of powdered sugar

1/3

cup of hibiscus flower syrup

Directions

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1

Preheat the oven to 325°F. Line the cupcake molds with paper liners.
2

Mix the flour and sugar in a bowl. Add the poppy seeds, lemon zest, butter, eggs and yogurt. Combine with a spatula or wooded spoon until the dough has an even consistency.
3

Pour the dough into the molds using a spoon, fill 2/3 of each cup. Bake for 27-30 minutes or until a toothpick comes out clean when inserted in a cupcake. Let cool on a rack.
4

In the meantime, prepare the frosting. Whip the cream cheese and sugar until the consistency is even. Finally, add the syrup.
5

Decorate the cupcakes with a tablespoon of the frosting. Serve immediately.

To make the hibiscus syrup, boil 2 cups of hibiscus water with 1/2 cup of sugar. Reduce until you have 2/3 cup and the mixture is thick. Let cool and poor into jars. Keep refrigerated.

Expert Tips

Use orange zest instead of lemon.
If you don't have natural yogurt, use buttermilk or milk (add 1 teaspoon of vinegar). Let sit until it looks this and then add to the recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

In trying to take advantage of Memorial Day and spending time with family, I decided I would make some delicious poppy seed cupcakes.My kids have always loved these tiny seeds in cookies and pastries. Since I didn't have buttermilk, I decided to use natural yogurt and the result was delicious. The yogurt gives it an acidic touch and gives the cupcake dough a soft and spongy texture. To compliment the cupcakes I wanted to make a frosting out of cream cheese and sugar with a little bit of hibiscus flower syrup that I had in the fridge. The hibiscus, apart from having a lovely color, is filled with sweet flavor. You can make this ahead of time and keep it refrigerated. It’s a great addition to pastry recipes. The cupcakes and the frosting can be made ahead of time, but only add the frosting right before eating it to enjoy the delicious texture of the cupcakes and the delicate taste of the frosting. If you want, add a tablespoon of hibiscus syrup on top of the frosting. The cupcakes will be delicious.