These Lemon Poppy Seed Cupcakes are so soft and fluffy and full of flavor. They have fresh and bright lemon flavor that is complemented with lots of poppy seeds. The lemon poppyseed cupcakes has the best flavors and are topped with smooth lemon buttercream. They full of fresh lemon flavor and as a light and fluffy texture.
These Lemon Poppy Seed Cupcakes are so delicious! They have poppy seed lemon cupcakes that are topped with a lemon buttercream. They are full of flavor with fresh lemon juice and lots of poppy seeds.
This lemon poppy seed cupcake recipe is perfect for any occasions like a baby shower, birthdays and other celebrations.
For more cupcake recipes, try Chocolate and Vanilla Cupcakes, White Chocolate Cupcakes and Raspberry Cupcakes.
Jump to:
WHY THIS RECIPE WORKS
- Lemon Poppy Seed Cupcakes: These cupcakes are full of flavor. They are filled with poppy seeds, lemon zest and lemon juice.
- Lemon Buttercream: This buttercream is so fresh and delicious. It has both lemon zest and lemon juice in it!
- Perfect for any occasion: These cupcakes are perfect for any occasions and are a real showstopper.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Vegetable oil: I recommend using a flavor neutral oil like canola oil. The oil makes for a super soft and tender cupcake.
- Butter: The butter is used in the buttercream. Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Sour cream: Sour cream makes for a a super soft and tender cake. I suggest using one with 18% fat. Measure out the sour cream and let it come to room temperature
- Organic lemons: For this recipe you need 2 lemons. I recommend using organic lemons as you need the zest, and organic lemons are not sprayed.
STEP BY STEP INSTRUCTIONS - CUPCAKES
Here is how to make and bake these Lemon Poppy Seed Cupcakes. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or a hand mixer. You will need 2x 12-cup cupcake pan and cupcake liners.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line two 12-cup cupcake pans with 15 cupcake liners in total.
STEP 1: Sift together the all-purpose flour, baking powder, baking soda, salt and poppy seeds and set it aside.
STEP 2: In a bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, add the oil, sugar and lemon zest and mix it on medium/high speed for 1 minute. Add the eggs one at a time into the mixture and mix on low until combined.
STEP 3: Scrape down the sides of the bowl and continue by adding the dry ingredients into the wet ingredients, continuing on low speed, mixing until just combined.
STEP 4: Finally add the sour cream, lemon juice and vanilla extract and mix until just combined, make sure not to over mix the cake batter. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
STEP 5: Divide the cupcake batter into the 15 cupcake liners and bake them for 20-21 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
STEP BY STEP INSTRUCTIONS - LEMON BUTTERCREAM
STEP 1: Mix the butter and lemon zest in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
STEP 2: Sift the powdered sugar. Add the powdered sugar, vanilla extra and lemon juice in 3 parts. Whipping until each addition is fully incorporated.
STEP 3: Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at medium speed. Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M. Cut 3 lemon slices and then cut them in quarters. Sprinkle cupcakes with poppy seed and place a lemon quarter.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, follow the recipe and bake them for 10-12 minutes or until cake tester comes out clean.
Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, then it's done.
Yes, you can switch it out for full-fat greek yogurt.
STORAGE
Store the Lemon Poppy Seed Cupcakes in an airtight container, at room temperature. For the best result enjoy them within a 1-2 days.
Other Cupcake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Lemon Poppy Seed Cupcakes
Equipment
Ingredients
LEMON POPPY SEED CUPCAKES
- 200 g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 85 g vegetable oil e.g. canola oil
- 210 g granulated sugar
- 1 zest of an organic lemon
- 3 large eggs room temperature
- 150 g full-fat sour cream room temperature
- 1 ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
LEMON BUTTERCREAM
- 200 g butter room temperature
- ½ zest of an organic lemon zest
- 330 g powdered sugar
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Poppy seeds for decoration
- 3 lemon slices cut into quarters
Instructions
LEMON POPPY SEED CUPCAKES
- Preheat the oven at 160ºC/ 320ºF conventional oven and line two cupcake trays with 15 cupcake liners in total.
- Sift together the all-purpose flour, baking powder, baking soda, salt and poppy seeds and set it aside.200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1 tablespoon poppy seeds
- In a mixing bowl, using the paddle attachment or using a hand mixer, add the oil, sugar and lemon zest and mix it on medium/high speed for 1 minute.85 g vegetable oil, 210 g granulated sugar, 1 zest of an organic lemon
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, lemon juice and vanilla extract and mix until just combined, make sure not to over mix the cake batter.150 g full-fat sour cream, 1 ½ teaspoon vanilla extract, 1 tablespoon lemon juice
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the 15 cupcake liners and bake them for 20-21 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
LEMON BUTTERCREAM
- Mix the butter and lemon zest in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.200 g butter, ½ zest of an organic lemon zest
- Sift the powdered sugar. Add the powdered sugar, vanilla extra and lemon juice in 3 parts. Whipping until each addition is fully incorporated.330 g powdered sugar, 2 teaspoon vanilla extract, 1 tablespoon lemon juice
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
- Cut 3 lemon slices and then cut them in quarters. Sprinkle cupcakes with poppy seed and place a lemon quarter.Poppy seeds for decoration, 3 lemon slices
Bettyf
I made these cupcakes yesterday and they are amazing!! I've tried many recipes but this one takes the cupcake! Super easy if you follow the detailed instructions.
Love them!!
❤️❤️