Lemon poppy seed cupcakes are soft, moist citrus cupcakes made with fresh lemon zest, lemon juice, and poppy seeds, finished with tangy lemon buttercream.
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This lemon poppy seed cupcake recipe creates tender cupcakes with bright lemon flavor, a light crunch from poppy seeds, and a smooth lemon buttercream that pipes cleanly.
Made with oil and sour cream for moisture, these cupcakes are easy to prepare and perfect for spring gatherings, baby showers, and summer desserts.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure so the cupcakes rise evenly.
- Granulated sugar: Sweetens the batter and supports proper aeration.
- Avocado oil: Keeps the cupcakes moist after baking; grapeseed, sunflower, or canola oil may be substituted.
- Eggs: Bind the batter and give structure.
- Sour cream: Adds moisture and prevents dryness.
- Lemon zest: Delivers strong lemon flavor without extra liquid.
- Lemon juice: Balances sweetness and sharpens the citrus flavor.
- Poppy seeds: Add texture throughout the cupcakes.
- Unsalted butter: Serves as the base for the lemon buttercream.
- Powdered sugar: Sweetens and thickens the frosting for piping.
How to Make Lemon Poppy Seed Cupcakes
Note: Full instructions are provided in the recipe card below.
- Lemon Poppy Seed Cupcakes: Preheat the oven to 160°C (320°F) using a conventional setting-line two cupcake pans with a total of 15 liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined. Set aside.
- In a large mixing bowl, combine the oil, sugar, and lemon zest. Mix on medium-high speed for about 1 minute, until well blended.
- Add the eggs one at a time, mixing on low speed after each addition until incorporated.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until no dry flour remains.
- Add the sour cream, lemon juice, and vanilla extract. Mix briefly until the batter is smooth, being careful not to overmix.
- Use a rubber spatula to gently fold the batter, scraping the bottom and sides of the bowl to ensure everything is evenly mixed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-21 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Lemon Buttercream: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and lemon zest on medium-high speed for about 4 minutes, until light and creamy. Scrape down the bowl and mix for 2 more minutes.
- Add the sifted powdered sugar to the butter in three additions, alternating with the vanilla extract and lemon juice, mixing well after each addition.
- Scrape down the bowl and beat the buttercream for an additional 2 minutes until smooth and fluffy.
- Transfer the buttercream to a piping bag fitted with a star tip, such as a Wilton 1M. Garnish the cupcakes with a light sprinkle of poppy seeds and a quartered lemon slice before serving.
Hint: Bake just until a toothpick comes out clean and remove them from the oven immediately.
Storage, Make Ahead, & Freezing
Storage: Store lemon poppy seed cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days.
Make Ahead: Bake the cupcakes up to 1 day in advance and frost just before serving.
Freezing: Freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.
Camila's Tips & Variations
- Dense cupcakes: Mix the batter only until the ingredients are just combined.
- Stronger lemon flavor: Add more lemon zest instead of extra juice.
- Frosting too soft: Chill the buttercream for a few minutes before piping.
- Pro Tip: Core baked cupcakes and fill with chilled cream cheese before frosting for a creamy surprise inside.
Frequently Asked Questions
Why did my lemon poppy seed cupcakes turn out dense?
The batter was overmixed; mix only until the ingredients are just combined.
How do I keep lemon poppy seed cupcakes moist?
Use oil and sour cream and remove the cupcakes as soon as they test done.
What happens if I skip the poppy seeds?
The cupcakes will bake normally, but will lose texture and contrast.
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Recipe
Lemon Poppy Seed Cupcakes
Lemon poppy seed cupcakes are citrus cupcakes made with lemon zest, lemon juice, and poppy seeds, topped with lemon frosting.
Equipment
- Cupcake pans
- Piping bag
- Star piping tip (such as Wilton 1M)
Ingredients
Lemon Poppy Seed Cupcakes
- 200 g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon poppy seeds
- 85 g avocado oil or vegetable oil
- 210 g granulated sugar
- zest of 1 organic lemon
- 3 large eggs , room temperature
- 150 g full-fat sour cream , room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
Lemon Buttercream
- 200 g unsalted butter , softened but cool to the touch, then cut into small pieces.
- zest of 1 organic lemon
- 330 g powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- poppy seeds , for decoration
- 3 lemon slices , cut into quarters
Instructions
- Lemon Poppy Seed Cupcakes: Preheat the oven to 160°C (320°F) using a conventional setting-line two cupcake pans with a total of 15 liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined. Set aside.
- In a large mixing bowl, combine the oil, sugar, and lemon zest. Mix on medium-high speed for about 1 minute, until well blended.
- Add the eggs one at a time, mixing on low speed after each addition until incorporated.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until no dry flour remains.
- Add the sour cream, lemon juice, and vanilla extract. Mix briefly until the batter is smooth, being careful not to overmix.
- Use a rubber spatula to gently fold the batter, scraping the bottom and sides of the bowl to ensure everything is evenly mixed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-21 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Lemon Buttercream: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and lemon zest on medium-high speed for about 4 minutes, until light and creamy. Scrape down the bowl and mix for 2 more minutes.
- Add the sifted powdered sugar to the butter in three additions, alternating with the vanilla extract and lemon juice, mixing well after each addition.
- Scrape down the bowl and beat the buttercream for an additional 2 minutes until smooth and fluffy.
- Transfer the buttercream to a piping bag fitted with a star tip, such as a Wilton 1M. Garnish the cupcakes with a light sprinkle of poppy seeds and a quartered lemon slice before serving.
Notes
Storage: Store lemon poppy seed cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days.
Make Ahead: Bake the cupcakes up to 1 day in advance and frost just before serving.
Freezing: Freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.
Nutrition
Nutrition Facts
Lemon Poppy Seed Cupcakes
Amount per Serving
Calories
382
% Daily Value*
Fat
20
g
31
%
Saturated Fat
9
g
56
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
72
mg
24
%
Sodium
84
mg
4
%
Potassium
83
mg
2
%
Carbohydrates
49
g
16
%
Fiber
1
g
4
%
Sugar
37
g
41
%
Protein
3
g
6
%
Vitamin A
454
IU
9
%
Vitamin C
12
mg
15
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
