Lemon poppy seed cupcakes with a soft, moist lemon crumb, poppy seed crunch, and a light lemon cream cheese frosting.
I’ve tested this lemon poppy seed cupcakes recipe to get a tender cupcake that stays moist and fluffy, with real lemon zest and that classic poppy seed texture (no dry, crumbly cupcakes here).
They’re easy to make with simple ingredients, and you can keep them classic or add a little lemon curd in the center if you want extra lemon flavor without changing the base recipe.
Why you'll love it
- Soft, moist crumb that bakes up fluffy every time
- Bright lemon flavor with real zest + poppy seed crunch
- Perfect for spring baby showers, brunch, or parties
Ingredients for Lemon Poppy Seed Cupcakes
- Unsalted butter softened
- Cake flour for a light, tender crumb
- Baking powder + baking soda for proper rise
- Granulated sugar + powdered sugar white sugar for the batter, powdered for the frosting
- Large eggs at room temperature
- Milk whole milk preferred
- Cream cheese full fat, cold
- Heavy cream cold
- Fresh lemon juice + lemon zest for natural lemon flavor
- Vanilla extract + salt to balance the sweetness
- Poppy seeds for texture and flavor
Tips for these cupcakes
- Use fresh lemons Fresh lemon juice and zest give a brighter, more natural lemon flavor than bottled juice.
- Do not overmix the batter Mix just until combined to keep the cupcakes soft and tender.
- Fill liners correctly Fill cupcake liners about three quarters full for even baking and a nice dome.
- Chill the lemon curd Cold, thick lemon curd is easier to pipe and keeps the center from leaking.
- Store properly Keep the cupcakes in an airtight container in the fridge and bring to room temperature before serving.
How to make lemon poppy seed cupcakes
Cream the butter with the granulated sugar and lemon zest until light and fluffy, then add the eggs and vanilla and mix just until combined.
Add the dry ingredients (cake flour, baking powder, baking soda, salt, and poppy seeds) alternating with the milk and lemon juice, and mix gently until smooth.
Fill the cupcake liners about three quarters full of cupcake batter and bake at 350°F (180°C) for about 18 minutes, then let cool completely on a wire rack.
Optional: fill the center with a small amount of lemon curd once cooled.
Beat the cream cheese, heavy cream, powdered sugar, vanilla, and lemon curd until smooth and creamy.
Pipe frosting onto the cupcakes, add a small spoon of lemon curd on top, and sprinkle with poppy seeds to finish.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Recipe variations
- Keep these lemon poppy seed cupcakes plain, without filling, for a more classic version.
- Add fresh or frozen blueberries to the batter for a fruity twist.
This recipe uses my lemon cream cheese frosting for a light finish and a small amount of lemon curd to boost the lemon flavor.
If you enjoy lemon poppy seed flavors, you may also like these lemon poppy seed muffins, a simpler, unfrosted version that works well for breakfast or snacking.
More Lemon Cupcakes Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Lemon Poppy Seed Cupcakes
- Total Time: 48 minutes
- Yield: 12 cupcakes
Description
Delicious lemon poppy seed cupcakes with a soft lemon crumb, a light lemon cream cheese frosting, and an optional lemon curd center (makes 12 cupcakes)
Ingredients
Lemon Poppy Seed Cupcakes
- 100 g (½ cup) unsalted butter, softened
- 120 g (⅔ cup) granulated sugar
- Zest of ½ lemon
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 120 ml (½ cup) milk
- 15 ml (1 tbsp) fresh lemon juice
- 160 g (1 ¼ cups) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tbsp poppy seeds
Optional Filling
Lemon curd, prepared and fully chilled
Lemon Cream Cheese Frosting
- 200 g (7 oz) full-fat cream cheese, cold
- 200 g (7 oz) heavy cream, cold
- 80 to 100 g (⅓ to ½ cup) lemon curd
- 50 g (½ cup) powdered sugar, sifted
- 1 ½ tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a standard cupcake pan with paper liners.
- In a bowl, sift together the cake flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, beat the softened butter with the granulated sugar and lemon zest until smooth and creamy. Add the eggs and vanilla extract and mix until fully combined.
- Gradually add the dry ingredients, alternating with the milk mixed with lemon juice, until a smooth batter forms.
- Divide the batter between the cupcake liners, filling each about three quarters full. Bake for 18 to 20 minutes, until lightly golden and a toothpick comes out clean. Let cool completely.
- If using lemon curd, remove a small portion from the center of each cupcake and fill with chilled lemon curd, then refrigerate briefly to set.
- For the frosting, place the cold cream cheese, cold heavy cream, powdered sugar, vanilla extract, and lemon curd in a bowl. Whip at medium speed until smooth, thick, and pipeable.
- Pipe the frosting onto the cupcakes. If desired, add a small spoon of lemon curd in the center and finish with a sprinkle of poppy seeds.
Notes
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Tips:
- Use a kitchen scale instead of measuring cups for best accuracy and consistent results.
- Make sure all dairy ingredients for the frosting are cold to achieve a stable texture.
- Do not overmix the batter to keep the cupcakes soft and tender.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: cupcakes
- Cuisine: American
Emily
Just made these lemon cupcakes and they’re AMAZING! So fresh and tangy