Go Back
closer up shot of lemon poppyseed cupcakes

Lemon Poppy Seed Cupcakes

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For The Cake
  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 TBSP Poppy seeds
  • 7 TBSP Unsalted butter room temperature
  • 1 TBSP Oil canola or vegetable oil
  • 3/4 cup White granulated sugar
  • Zest of 1 lemon large lemon
  • 2 Tbsp Lemon juice freshly squeezed equal to half a lemon
  • 1/8 cup Sour cream room temperature
  • 2 Large eggs room temperature
  • 1/2 cup Buttermilk room temperature
For The Frosting
  • 3/4 cup Unsalted butter slightly cold
  • 4 oz Cream cheese room temperature
  • 4 1/2 cups Powdered sugar sifted
  • 2 tsp Poppy seeds this is optional
  • Zest of 1 lemon
  • 2 Tbsp Lemon juice freshly squeezed half of a lemon
  • 1/4 tsp Salt

Method
 

  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 Lemon Cream Cheese Frosting
  1. Let the butter sit for 30 minutes on the counter to get slightly cold. While waiting, sift the powdered sugar.
  2. Beat the cream cheese and butter on high for 3 minutes.
  3. 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.
  4. Pipe the frosting on top of the cupcakes.

Notes

Storage:
  • 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.
Tips:
  • 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.