In this article by Mama and The Word, I will show you my easy recipe for these delicious orange and poppy seed cupcakes. These tasty citrus poppyseed cupcakes make for a wonderful treat for afternoon tea. Citrus fruit is one of my favorite flavors and these gorgeous orange cupcakes taste amazing. Don’t forget to comment below if you are new to the blog so that I can welcome you to Mama & The Words community.
This post may contain affiliate links. Please see the disclosure for more information
I love trying a new muffin recipe and these orange poppy seed cupcakes do not disappoint. I will even go as far as saying that they are my new favorite cupcake. What better cupcakes to serve this summer.
Whilst I love the more well-known springtime lemon poppyseed muffins, this sweet treat is a must-try in my opinion as they are even better. If you enjoy anything with an orange flavor then you will love these little beauties.
If I plan my weekly food well then I like batch cooking my cupcakes as I can freeze so many for another day when I need them or if I have extra guests to feed.
Equipment Required For Orange And Poppy Seed Cupcake
- Electric Mixer
- Large Mixing Bowl
- Wooden Spoon
- Ice Crean Scoop
- 12-Hole Muffin Pan
- Cooling Rack
- Scales
- Measuring Spoons
Ingredients Required For Orange And Poppy Seed Cupcake
- Plain/ All-Purpose Flour
- Poppy Seeds
- Eggs
- Caster Sugar
- Butter or Margarine
- Orange
- Orange Juice
- Baking Powder
How To Make Orange And Poppy Seed Cupcake
Begin by preheating the oven to 180C/ 355F or Gas mark 4. Grate the oranges, and juice and set them aside. Cream the butter and sugar together until it is light and fluffy.
Next, add the eggs gradually to the butter and sugar until everything is mixed together. Add the fresh orange zest and the poppy seeds to the batter.
Now sift the plain flour and baking powder into the mixture and fold into the cake batter.
Once the flour is combined then the fresh orange juice can be added and mixed. If you don’t have enough fresh orange juice you can always top it up with some store-bought orange juice too.
Take your muffin pan and add the paper cases to each hole. Fill each paper case with the orange mixture.
Once the tray is full then place it into the oven to bake for 20 – 25 minutes or until they are baked.
When the cake is baked, take them out of the oven and place them on the wire cooling rack.
Allow them to cool fully before adding the cream cheese frosting.
To make the cream cheese frosting place the cream cheese, room temperature butter, icing sugar, and lemon juice into a separate bowl and whisk the mixture together to form a delicious thick cream cheese frosting.
The frosting can either be added to the cupcakes using a palette knife or they can be piped.
You can either use a piping bag and choice of a nozzle or if you do not have a piping bag you can use a large freezer bag or zip lock bag to pipe the creamy topping.
Serve the cupcakes with a cup of coffee or a pot of tea and enjoy!
Other Ideas And Tips For Making Orange And Poppy Seed Cupcakes
- A great tip is to use an ice cream scoop to ensure that you get the same amount of cake mixture into the muffin cases. You can also spoon the mixture into the paper cases but I find the scoop makes for an easier guide.
- You can always make a double batch and freeze the extras for another day.
- Instead of lemon juice, you could try orange juice in your frosting to give it an extra orange kick.
- Or you could use both orange and lemon juice for a St Clements style frosting.
How To Store Orange And Poppy Seed Cupcakes
You can store these orange poppy seed muffins in an airtight container for around five days
Can Orange And Poppy Seed Cupcakes Be Frozen
These orange poppy seed cupcakes can be frozen without the topping for up to one month and then defrosted at room temperature. The cream cheese frosting can then be added once fully defrosted and ready for eating.
Other Great Baking Ideas
Mama’s Homemade Buttermilk Rusks
Mamas Carrot Cake Cupcake Recipe
Orange And Poppy Seed Cupcake Recipe
Description
Try this easy recipe for delicious orange and poppy seed cupcakes. Tasty citrus poppyseed cupcakes are a wonderful treat for afternoon tea. I love trying a new muffin recipe and these orange poppy seed cupcakes do not disappoint. I will even go as far as saying that they are my new favorite cupcake.
Ingredients
Cream Cheese Frosting
Instructions
- Begin by preheating the oven to 180C/ 355F or Gas mark 4. Grate the oranges, and juice and set them aside. Cream the butter and sugar together until it is light and fluffy.
- Next, add the eggs gradually to the butter and sugar until everything is mixed together. Add the fresh orange zest and the poppy seeds to the batter.
- Now sift the plain flour and baking powder into the mixture and fold into the cake batter.
- Once the flour is combined then the fresh orange juice can be added and mixed. If you don’t have enough fresh orange juice you can always top it up with some store-bought orange juice too.
- Take your muffin pan and add the paper cases to each hole. Fill each paper case with the orange mixture.
- Once the tray is full then place it into the oven to bake for 20 – 25 minutes or until they are baked.
- When the cake is baked, take them out of the oven and place them on the wire cooling rack.
- Allow them to cool fully before adding the cream cheese frosting.
- To make the cream cheese frosting place the cream cheese, room temperature butter, icing sugar, and lemon juice into a separate bowl and whisk the mixture together to form a delicious thick cream cheese frosting.
- The frosting can either be added to the cupcakes using a palette knife or they can be piped.
- You can either use a piping bag and choice of a nozzle or if you do not have a piping bag you can use a large freezer bag or zip lock bag to pipe the creamy topping.
Hungry For More?
Follow me on Facebook, Instagram, and Pinterest, for all the latest updates.
