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–+ servings
Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes

The Crispy Chef
Bright, moist, and loaded with zesty lemon flavor and crunchy poppy seeds, these cupcakes are the perfect balance of sweet and tart. Ideal for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 290 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Muffin tin
  • Cupcake liners
  • Zester
  • Measuring cups/spoons
  • Cooling rack

Ingredients
  

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp poppy seeds
  • 1/2 cup unsalted butter room temp
  • 3/4 cup granulated sugar
  • 2 large eggs room temp
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest zest of about 2 lemons
  • 1 tsp vanilla extract

For Cream Cheese Frosting (optional):

  • 8 oz cream cheese room temp
  • 1/4 cup unsalted butter room temp
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

For Lemon Glaze (optional):

  • 1 cup powdered sugar
  • 2 –3 tbsp fresh lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
  • In a separate large bowl, cream together butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each.
  • Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
  • Gradually add dry ingredients to wet, mixing until just combined—do not overmix.
  • Divide batter evenly among the 12 liners.
  • Bake for 18–22 minutes or until a toothpick inserted comes out with a few moist crumbs.
  • Let cool in the pan for 5 minutes, then transfer to a cooling rack.
  • Frost with cream cheese frosting or drizzle with lemon glaze once fully cooled.

Notes

Use fresh lemon zest and juice for best flavor.
Don’t overmix the batter to keep the cupcakes light and moist.
Store unfrosted cupcakes at room temp for 2–3 days, or freeze for up to 3 months.
Frosted cupcakes should be refrigerated and brought to room temp before serving.
For a breakfast version, reduce sugar and bake as muffins with a streusel topping.
Almond flour works well for a gluten-free alternative (adjust liquids slightly).

Nutrition

Calories: 290kcalCarbohydrates: 32gProtein: 3gFat: 17gSugar: 19g
Keyword lemon cupcakes
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