These Lemon & Poppy Seed Cupcakes are a delicious and refreshing treat. Each bite is bursting with lemon flavor that is perfectly balanced between tart and sweet.

Decorated lemon poppy seed cupcakes on a cooling rack.

Lemon poppy seed flavored anything ALWAYS catches my eye in a bakery or grocery store.

This flavor combination has been a favorite of mine since I was a kid.

But I rarely see Lemon Poppy Seed Cupcakes…so I decided to make it a recipe of my own!

The lemon flavor is bursting in every bite, keeping you coming back for more.

Main Ingredients

Ingredients to make lemon and poppy seed cupcakes.
Ingredients to make Lemon Poppy Seed Cupcake Batter

Why You Will LOVE This Recipe

The Flavor. Every bite is a lemon lover’s dream.

The lemon zest and juice make every bite burst with a sweet but tart lemon flavor.

However, the poppy seeds add the perfect balance of a nutty/earthy flavor.

Mouthwatering Texture. Once you take a bite of this cupcake, you won’t want to stop eating it.

The creamy frosting pairs perfectly with the light and moist cupcake.

Each bite is better than the last!

Simple. You just need one bowl to make the cupcake batter, no fancy process or extra dishes.

The directions are simple and the batter comes together easily.

However, the hardest part about this recipe is waiting for the cupcakes to cool so that they can be frosted and enjoyed.

Frosted lemon and poppy seed cupcakes.

How to Make Lemon Poppy Seed Cupcakes

  1. Preheat the oven to 375 degrees F
  2. To a large mixing bowl, add the granulated sugar and lemon zest
  3. Rub the zest into the sugar to release the oils
  4. Add the remaining wet ingredients and poppy seeds to the bowl
  5. Mix until combined
  6. Add the dry ingredients
  7. Mix until combined
  8. Transfer to cupcake liners in a cupcake tin
  9. Bake at 375 degrees F for 7 minutes then reduce the temperature to 350 degrees F for another 11-13 minutes
  10. While the cupcakes cool, make the frosting
  11. To a mixing bowl, add the softened butter and cream cheese
  12. Blend using an electric hand mixer until smooth and creamy
  13. Add the lemon zest, juice and 1 cup of powdered sugar
  14. Mix until combined
  15. Add the remaining powdered sugar and mix until combined
  16. Once the cupcakes have cooled completely, it’s time to frost! 
  17. Transfer the frosting to a piping bag and decorate the cupcakes
  18. Serve and enjoy!
Lemon zest and granulated sugar in a bowl.
Add the granulated sugar and zest to a bowl
Lemon zest and granulated sugar mixed together in a bowl.
Rub the zest into the sugar using your fingers
Wet ingredients for the cupcake batter in a bowl.
Add the other wet ingredients
Wet ingredients for the cupcake batter in a bowl with poppy seeds.
And poppy seeds
Wet and dry ingredients for the cupcake batter in a bowl.
Mix then add the dry ingredients
Wet and dry ingredients for the cupcake batter in a bowl with poppy seeds mixed together.
Mix until combined
Cupcake batter in a tray with liners.
Transfer to cupcake liners
Baked lemon poppy cupcakes in a cupcake tin.
Bake
Baked cupcake on a cooling rack.
Let the cupcakes cool completely
Decorated lemon poppy seed cupcakes on a cooling rack.
Frost, serve and enjoy!

Frequently Asked Questions

Can these Lemon Poppy Seed Cupcakes be made gluten-free?

Yes! Substitute the all purpose flour for a Gluten Free All Purpose Flour at a 1:1 ratio.

(Note: This hasn’t been tested and you may want to start with just 1 cup of flour, then add more until desired texture is reached.)

Do I have to use lemon zest?

No…but I highly recommend it! That’s how you get a strong lemon flavor in both the cupcakes and frosting.

How do I know the cupcakes are done baking?

When a toothpick comes out of the center clean and the cupcake has risen.

Can I make these cupcakes ahead of time?

Yes! I suggest making the cupcakes the night before and frosting the day they will be served.

How do I store leftover cupcakes?

To store cupcakes and keep them fresh, the best practice is to store them in an airtight container at room temperature. This prevents them from drying out. Store for up to 4 days at room temp.

However, unfrosted cupcakes can be stored at room temperature for up to 48 hours in an airtight container.

Decorated lemon poppy seed cupcake on a cooling rack.
Frosted Lemon Poppy Seed Cupcakes on a cooling rack.

Lemon & Poppy Seed Cupcakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 cupcakes
These Lemon & Poppy Seed Cupcakes are a delicious and refreshing treat. Each bite is bursting with lemon flavor that is perfectly balanced between tart and sweet.
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Ingredients
 

Lemon Poppy Seed Cupcakes

  • 3/4 cup Granulated Sugar
  • 2 tbsp Lemon Zest, zest of 2 lemons
  • 1/4 cup Lemon Juice, about 1 lemon
  • 1/2 cup Salted Butter, melted and cooled
  • 2 large Eggs, room temperature
  • 1/3 cup Sour Cream
  • 3 tbsp Whole Milk
  • 1 1/2 cups All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1 tbsp Poppy Seeds

Lemon Cream Cheese Frosting

  • 1/2 cup Salted Butter, softened to room temp
  • 4 oz Plain Cream Cheese, softened to room temp
  • 1/4 cup Lemon Juice, about the juice from 1 lemon
  • 2 tbsp Lemon Zest, about the zest of 2 lemons
  • 2 cups Powdered Sugar

Instructions
 

  • Preheat the oven to 375 degrees F
  • To a large mixing bowl, add the granulated sugar and lemon zest
  • Rub the zest into the sugar to release the oils
  • Add the remaining wet ingredients and poppy seeds to the bowl
  • Mix until combined
  • Add the dry ingredients
  • Mix until combined
  • Transfer to cupcake liners in a cupcake tin
  • Bake at 375 degrees F for 7 minutes then reduce the temperature to 350 degrees F for another 11-13 minutes
  • Remove cupcakes from the oven when a toothpick comes out of the center clean
  • While the cupcakes cool, make the frosting
  • To a mixing bowl, add the softened butter and cream cheese
  • Blend using an electric hand mixer until smooth and creamy
  • Add the lemon zest, juice and 1 cup of powdered sugar
  • Mix until combined
  • Add the remaining powdered sugar. The frosting should be thick enough to pipe onto the cupcakes (If needed, add more powdered sugar 2 tbsp at a time to thicken)
  • Once the cupcakes have cooled completely, it's time to frost!
  • Transfer the frosting to a piping bag and decorate the cupcakes
  • (Optional) Add sprinkles of poppy seeds on top of the frosted cupcakes
  • Serve and enjoy!

Nutrition

Serving: 1cupcake, Calories: 305kcal, Carbohydrates: 37g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 73mg, Sodium: 206mg, Potassium: 74mg, Fiber: 1g, Sugar: 23g, Vitamin A: 543IU, Vitamin C: 7mg, Calcium: 72mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Apple Dessert, Cake Recipe, Cupcakes, Cupcakes Recipe, Lemon and Poppy Seed, lemon cake, Lemon Cupcakes, Lemon Poppy, Lemon Poppy Seed Cupcakes

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.