Lemon Poppy Seed Cupcakes with Lemon Buttercream Frosting: A Sweet and Tangy Treat
If you’re in the mood for a sweet and tangy treat, look no further than these Lemon Poppy Seed Cupcakes with Lemon Buttercream Frosting. These delicious cupcakes are perfect for any occasion, from birthdays and holidays to backyard barbecues and picnics. They’re easy to make, bursting with flavor, and guaranteed to be a crowd-pleaser.
There’s something about the tangy, sweet flavor of lemon that just screams “dessert” to me. Whether it’s a slice of lemon meringue pie, a lemon bar, or a lemon muffin, I just can’t resist the zesty flavor and bright, sunny color of lemon desserts.
One of my absolute favorite lemon desserts is the classic lemon poppy seed cupcake, topped with a luscious homemade lemon buttercream frosting. These cupcakes are the perfect combination of sweet and tangy, with a tender crumb and a delicate crunch from the poppy seeds.
Lemon and poppy seed are a classic flavor combination that work beautifully together in desserts. The tangy, bright flavor of lemon pairs perfectly with the nutty, slightly sweet taste of poppy seeds.
Poppy seeds also add a delicate crunch to baked goods, which is a perfect complement to the tender crumb of lemon cupcakes. The black speckles of poppy seeds also add a visually interesting element to the cupcakes, making them even more appealing.
Overall, the combination of lemon and poppy seed is a winning one that is sure to satisfy any sweet tooth. Whether you’re a fan of tangy desserts or just looking for something a little bit different, lemon poppy seed cupcakes are definitely worth a try!
Ingredients Needed to make Lemon Poppy Seed Cupcakes with Lemon Buttercream Frosting
One of the best things about these cupcakes is that they’re versatile and can be adapted to suit your taste. For example, you can adjust the amount of lemon juice and zest depending on how tangy you like your cupcakes. If you prefer a milder lemon flavor, reduce the amount of lemon juice and zest by half. On the other hand, if you love lemony desserts, feel free to add more zest and juice.
Another way to customize these cupcakes is to experiment with different frosting flavors. While the lemon buttercream is delicious, you can also try a cream cheese frosting or a vanilla frosting for a different taste. You can even add a drop or two of food coloring to the frosting to give your cupcakes a fun and festive look. Following ingredients are needed to make these cupcakes:
- All-purpose flour: This is a versatile flour that is commonly used in baking. It has a moderate protein content and is a blend of hard and soft wheat. In this recipe, it is used as the base ingredient for the cake batter.
- Baking powder: This is a leavening agent that is used to make cakes rise. It is a combination of baking soda, cream of tartar, and sometimes cornstarch. In this recipe, the baking powder is used to make the cake fluffy and light.
- Salt: This ingredient is used to enhance the flavor of the cake and balance out the sweetness.
- Unsalted butter: This is a key ingredient in baking and adds richness and flavor to the cake. It is important to use room temperature butter so that it can easily mix with the other ingredients.
- Granulated sugar: This is used to sweeten the cake batter and add structure to the cake. The sugar is creamed together with the butter to create a light and fluffy mixture.
- Eggs: These are used to bind the ingredients together and add moisture to the cake. They also help the cake rise and create a tender texture.
- Lemon zest: This is the outermost layer of the lemon peel and is used to add a bright, citrusy flavor to the cake. It is important to use a microplane grater to grate the zest finely so that it evenly distributes throughout the batter.
- Lemon juice: This ingredient is used to add tangy, acidic flavor to the cake. It also helps to activate the baking powder.
- Whole milk: This is used to create a moist and tender crumb in the cake. Using whole milk instead of skim or low-fat milk adds richness to the cake.
- Poppy seeds: These tiny black seeds add a nutty flavor and crunchy texture to the cake. They also add visual interest to the cake and help to balance out the sweetness of the cake. It is important to use fresh poppy seeds for the best flavor.
Following ingredients are needed to make lemon buttercream frosting:
- Unsalted Butter: Butter is the main ingredient in the frosting and is used to add flavor and richness to the frosting. Unsalted butter is preferred over salted butter in frosting recipes because it allows you to control the amount of salt in the recipe. It is important to use room temperature butter to make the frosting, as it makes it easier to cream the butter with the sugar.
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, this is the sugar used in frosting recipes. Powdered sugar is used instead of granulated sugar because it dissolves easily and creates a smoother texture in the frosting. Four cups of powdered sugar are used in this recipe to achieve the desired sweetness and consistency.
- Fresh Lemon Juice: Lemon juice is used to add a tart and tangy flavor to the frosting, and also to help thin it out and make it more spreadable. The recipe calls for a quarter cup of fresh lemon juice, which should be enough to give the frosting a strong lemon flavor without making it too thin.
- Lemon Zest: The zest from a lemon is the colored outer layer of the peel and is used to add a bright, citrusy flavor to the frosting. The recipe calls for one tablespoon of lemon zest, which should be enough to give the frosting a strong lemon aroma and flavor.
- Heavy Cream: Heavy cream is used to thin out the frosting and make it more spreadable, as well as to add richness and creaminess to the frosting. The recipe calls for a quarter cup of heavy cream, which should be enough to achieve the desired consistency without making the frosting too thin. If you prefer a thicker frosting, you can use less heavy cream or omit it altogether.
How to Make Lemon Poppy Seed cupcakes and its Frosting
To make delicious lemon poppy seed cupcakes with buttercream frosting, start by preheating your oven to 350°F and lining a cupcake tin with cupcake liners. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. In a separate bowl, use an electric mixer to cream together unsalted butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, followed by lemon zest and fresh lemon juice.
Next, add the dry ingredients to the wet mixture in 3 parts, alternating with whole milk until everything is well combined. Stir in poppy seeds, making sure they are evenly distributed throughout the batter. Scoop the batter into the prepared cupcake liners, filling them about 2/3 full.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack while you prepare the frosting.
To make the frosting, use an electric mixer to cream together unsalted butter and powdered sugar until light and fluffy. Beat in fresh lemon juice and lemon zest, followed by heavy cream. Continue to beat the frosting until it reaches a smooth and creamy consistency.
Once the cupcakes have cooled, pipe or spread the frosting onto the cupcakes as desired. For an extra decorative touch, you can sprinkle some additional poppy seeds or lemon zest on top of the frosting. These lemon poppy seed cupcakes with buttercream frosting are sure to be a hit at any gathering or event!
FAQs:
Q: Can I use a different type of flour for the cupcakes?
A: I recommend using all-purpose flour for the best texture and flavor, but you can try using a different type of flour if you prefer.
Q: Can I use lemon extract instead of fresh lemon juice?
A: I recommend using fresh lemon juice for the best flavor, but you can use lemon extract if you prefer.
Q: How should I store the cupcakes?
A: Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Tips and Tricks:
- Be sure to measure your flour accurately by spooning it into the measuring cup and leveling it off with a knife.
- Don’t overmix the batter – stir just until everything is combined.
- If you don’t have poppy seeds on hand, you can leave them out or substitute them with chia seeds.
- To get the perfect consistency for your buttercream frosting, start with softened butter and gradually add the powdered sugar and lemon juice, beating well after each addition.
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Lemon Poppy Seed Cupcakes with Lemon Buttercream Frosting
Ingredients
For the cupcakes
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar you can add more if you want more sweetness.
- 2 large eggs
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 3-4 tbsp poppy seeds
For the frosting
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and juice.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in the poppy seeds.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely before frosting.
- To make the frosting, cream the butter in a large bowl until light and fluffy. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until smooth. Add the heavy cream and beat until light and fluffy.
- Frost the cupcakes as desired, using a piping bag or a knife.
- Decorate cupcakes with poppyseeds.