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Lemon Poppy Seed Cupcakes

Stephanie Rutherford
These lemon poppy seed cupcakes are moist and full of lemon flavor. They are topped with a lemon cream cheese frosting.
5 from 1 vote
Prep Time 1 hr
Cook Time 16 mins
Total Time 1 hr 16 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 334 kcal


Lemon Poppy Seed Cake

  • 1 ¾ cup All-purpose flour
  • ½ tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 ½ tablespoon Poppy seeds
  • ½ cup Unsalted butter room temperature
  • ¾ cup White granulated sugar
  • Zest of 2 lemons medium-large lemons
  • 2 tablespoon Lemon juice freshly squeezed
  • 2 Large eggs room temperature
  • ½ cup Buttermilk room temperature

Lemon Cream Cheese Frosting

  • ¾ cup Unsalted butter slightly cold
  • 4 oz Cream cheese room temperature
  • 5 cups Powdered sugar sifted
  • Zest of 1 lemon
  • 3 teaspoon Lemon juice freshly squeezed
  • 2 tablespoon Heavy cream
  • Poppy seeds for decoration
  • Extra lemon zest for decoration


Lemon Poppy Seed Cake

  • Preheat oven to 350°F. Line a 12 cup muffin tin with muffin liners.
  • In a mixing bowl, sift the flour, baking powder, and salt together. Then, mix in poppy seeds. Using a mixer, beat the butter and sugar on medium-high for 3 minutes.
  • Add in zest of 2 lemons and lemon juice. Mix until combined. Scrape the bowl. Add in the eggs one at time on low. Scrape the bowl.
  • Add in ⅓ of the dry ingredients and half of the buttermilk .Mix until just combined. Add in another ⅓ of the dry ingredients and the rest of the buttermilk. Mix. Add the rest of the dry ingredients. Scrape the bowl and mix for 10-15 seconds.
  • Use 1 ½ tablespoon cookie scoop to scoop the batter into the muffin tins. Fill them ⅔ 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.

Lemon Cream Cheese Frosting

  • Let the butter sit for 30 minutes on the counter to get slightly cold. While waiting, sift the powdered sugar. Beat the cream cheese on high for 1 minute before adding the butter. Beat for 1-2 minutes until smooth. Scrape the bowl.
  • Slowly add in the powdered sugar. Scrape the bowl. Add in zest of 1 lemon, lemon juice, and heavy cream. Mix on low until just combined. Mix on high for 1 minute until light. Then, decorate. Keep in the fridge.


Flour- Spoon and level flour or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 tablespoon of flour.


Calories: 334kcalCarbohydrates: 80gProtein: 3gFat: 24gSaturated Fat: 15gTrans Fat: 1gCholesterol: 64mgSodium: 195mgPotassium: 64mgFiber: 1gSugar: 13gVitamin A: 753IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Keyword angel food cupcakes, easy, fresh lemon, lemon cream cheese frosting, lemon poppy seed, moist
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