Lemon Poppy Seed Cupcakes Recipe

Lemon Poppy Seed Cupcakes
Lemon Poppy Seed Cupcakes
Lemon poppy seed cupcakes are a deliciously classic flavor combination.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 2 c all purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 lemon, zest and juice
  • ⅔ c sugar
  • ¼ tsp salt
  • ¾ c sour cream
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 stick butter, melted and cooled
  • 2 tbs poppy seeds

Frosting ingredients

  • 8 oz cream cheese, softened
  • ½ stick butter, softened
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 2 tbs lemon juice
  • 3 to 4 c powdered sugar


  1. Preheat your oven to 390°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Mix together the flour, baking powder, baking soda, lemon zest, sugar and salt bowl and set aside.
  3. In a large bowl cream together the sour cream, eggs, vanilla, lemon juice and melted butter until blended.
  4. Add the liquid ingredients to the dry ingredients and mix until just combined, ensuring you do not over mix.
  5. Gently stir in the poppy seeds.
  6. Spoon the mixture into prepared muffin tin.
  7. Bake for 12 to 18 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  8. To make the frosting, beat the cream cheese, butter, vanilla, lemon zest and juice together until well combined.
  9. Gradually add powdered sugar until you reach your desired consistency and flavor.
  10. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.