This sweet Lemon Poppy Seed Cupcakes are super moist and packed with bright, citrusy flavor. They’re simple to make and the perfect treat for springtime, summer picnics, or any celebration.
When life gives you lemons…make these Lemon Poppy Seed Cupcakes! These unbelievably moist bakery-style cupcakes are so easy to make and packed with fresh lemon flavor, they’re the perfect dessert for entertaining. Lemon poppyseed is a tried and true flavor combo, and these treats are just like the classic quick bread or muffin, but in dessert cake-like form. Serve them at your next gathering, spring party, or any celebration for an extra burst of delicious, fresh lemon flavor.
With a sweet and soft citrusy crumb, then topped with a tangy cream cheese frosting, these Lemon Poppy Seed Cupcakes are the perfect balance of sweet and tart. And because they’re so simple, they’re great for beginner bakers. Effortless to make using just a hand mixer, these sweet showstoppers are easy enough for everyday and just the right amount of fancy for entertaining.
If you like this lemony dessert, try some of our other citrus sweet treats. This Lemonade Dip is always a crowdpleaser and this Easy Lemon Poppyseed Bread is a foolproof favorite.
Why You’ll Love This Recipe
- Homemade Bakery-Style Cupcakes: These are unbelievably soft and moist, just like you’d find at a bakery. But you can make these easily and more affordably at home.
- Perfect for Kids and Beginner Bakers: With a super simple process, bakers of all skill levels, including kids, can help make these fun cupcakes.
- Quick Bread Sweet Treat: An easy, classic quick bread recipe gets transformed into special individual sweet treats.
- Great Spring Dessert for Entertaining: These are perfection for celebrations, showers, spring entertaining, or simply everyday baking.
Ingredients
Cupcakes:
- Flour: All-purpose, for the base of the batter.
- Baking Powder and Baking soda: To help the cupcakes rise.
- Salt: You always need a pinch, even when baking something sweet!
- Poppy Seeds: A star ingredient, these are slightly crunchy with a subtle toasted aroma and earthy flavor.
- Butter: Use unsalted room temperature butter when baking.
- Oil: A neutral flavored oil, like canola or vegetable, works.
- Sugar: For sweetness.
- Lemon Juice and Zest: Freshly squeezed juice and grated zest, for standout bright, citrusy flavor.
- Sour Cream: Smooth and tangy, for added flavor.
- Eggs: Use size Large eggs here.
- Buttermilk: Rich and tangy, to keep the cupcakes extra moist.
Cream Cheese Frosting:
- Butter: Rich and flavorful, for the frosting base.
- Cream cheese: Adds a smooth and tangy flavor that pairs well with the butter and sugar.
- Powdered Sugar: For sweetness.
- Poppy Seeds: Optional, to add an extra poppy seed punch.
- Lemon Juice and Zest: For even more of the bright, citrus flavor.
- Salt: Just a pinch to balance out the other ingredients.
How To Make Lemon Poppy Seed Cupcakes
1. Preheat oven to 350°F. Line a 12 cup muffin tin with muffin liners.
2. In a mixing bowl, sift the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
3. Using a mixer, beat the butter, oil and sugar on high for 3 minutes. Add in lemon zest, lemon juice, and sour cream.
4. Add in the eggs one at time. Switch to high speed and beat for 2 minutes. The batter will appear separated, but that is from the lemon so this is normal.
5. Add in 1/3 of the dry ingredients and half of the buttermilk . Mix until just combined. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Mix. Add the rest of the dry ingredients.
6. Use 1 1/2 TBSP cookie scoop to scoop the batter into the muffin tins. Fill them 2/3 full.
7. Bake for 16-18 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the tin for 10 minutes before transferring to a cooling rack. Then allow them to cool completely.
For The Frosting:
1. Pipe the frosting on top of the cupcakes.
2. Let the butter sit for 30 minutes on the counter to get slightly cold. While waiting, sift the powdered sugar.
3. Beat the cream cheese and butter on high for 3 minutes.
4. Slowly add in the powdered sugar. Scrape the bowl. Add in lemon zest, lemon juice, and salt. Add in poppy seeds, this is optional. Mix on low until just combined. Mix on high for 1-2 minutes until creamy.
Expert Tips
- Use Room Temperature Ingredients: Bring everything to room temperature on the counter before starting. This will give the cupcakes the best texture.
- Don’t Over-mix The Batter: It can be temping to stir and stir, but only mix the batter until just combined to keep the cupcakes tender. Over-mixing can lead to heavy, dense cupcakes.
- Use Fresh Lemon Juice: Real, freshly squeezed lemon juice and freshly grated zest are essential for the best, true lemon-y flavor. The artificial stuff will not cut it!
- Cool Cupcakes Before Frosting: Let them sit and completely cool after removing from the oven. If you frost a warm cupcake, the frosting will just melt and slide off.
- Sift Powdered Sugar: Don’t skip this step — it’s worth it for a super smooth frosting.
- Make a Cake or Loaf Cake Version: Use this same recipe but turn it into a snacking loaf or cake instead of cupcakes by using a loaf or cake pan instead.
- Swap Buttermilk: If you don’t have it, use a mixture of milk plus a splash of lemon juice for a similar flavor and moist, tender consistency.
Storage
Store leftover cupcakes in an airtight container on the counter for up to 3 days, and in the fridge for up to 5 days.
Freeze leftover cupcakes in an airtight container for up to 3 months. We recommend freezing them unfrosted, since the texture can change once frozen. When you’re ready to eat, thaw in the fridge overnight and set out on the counter for a few minutes before eating.
You can make these cupcakes ahead of time and store in the fridge or freezer until ready to frost and serve. You can also make the frosting in advance, and ice the cupcakes when you’re ready to eat.
FAQs
This can happen if the ingredients are cold, and not room temperature. Adding cold ingredients can cause the butter to seize up and the mixture to “break”, which can result in a dense cupcake. So bring the ingredients to room temperature, and add the eggs one at a time for the best results.
Using oil, sour cream and buttermilk will keep the cupcakes moist. Also, avoid over-baking them. When an inserted toothpick into the center comes out clean and the tops are golden, they’re ready!
Definitely. Use the same batter, just pour it into a cake pan instead of cupcakes. You may just need to add a few extra minutes to the bake time.
More Delicious Desserts
Lemon Poppy Seed Cupcakes
Ingredients
Method
- Preheat oven to 350°F. Line a 12 cup muffin tin with muffin liners.
- In a mixing bowl, sift the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
- Using a mixer, beat the butter, oil and sugar on high for 3 minutes. Add in lemon zest, lemon juice, and sour cream.
- Add in the eggs one at time. Switch to high speed and beat for 2 minutes. The batter will appear separated, but that is from the lemon so this is normal.
- Add in 1/3 of the dry ingredients and half of the buttermilk . Mix until just combined. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Mix. Add the rest of the dry ingredients.
- Use 1 1/2 TBSP cookie scoop to scoop the batter into the muffin tins. Fill them 2/3 full.
- Bake for 16-18 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the tin for 10 minutes before transferring to a cooling rack. Then allow them to cool completely.
- Let the butter sit for 30 minutes on the counter to get slightly cold. While waiting, sift the powdered sugar.
- Beat the cream cheese and butter on high for 3 minutes.
- Slowly add in the powdered sugar. Scrape the bowl. Add in lemon zest, lemon juice, and salt. Add in poppy seeds, this is optional. Mix on low until just combined. Mix on high for 1-2 minutes until creamy.
- Pipe the frosting on top of the cupcakes.
Notes
- Store leftovers in an airtight container on the counter for up to 3 days, and in the fridge for up to 5 days.
- Freeze cupcakes in an airtight container for up to 3 months. We recommend freezing them unfrosted, since the texture can change once frozen. When ready to eat, thaw in the fridge overnight and frost before serving.
- Make these cupcakes ahead of time and store in the fridge or freezer until ready to frost and serve. You can also make the frosting in advance, and ice the cupcakes when you’re ready to eat.