Lemon Poppyseed Cupcakes: A Delightfully Bright Treat

Lemon poppyseed cupcakes are a delightful, fluffy dessert bursting with a refreshing citrus flavor. Easy to make and perfect for any occasion, these cupcakes are a must-try for anyone looking to add a little brightness to their day.

Why You’ll Love Lemon Poppyseed Cupcakes

Bright and Refreshing Flavor

These lemon poppyseed cupcakes are an explosion of flavor. The zesty lemon zest and fresh lemon juice create a bright taste that dances on your palate. Meanwhile, the poppy seeds add a unique crunch, balancing the sweetness of the cupcakes perfectly.

Soft and Fluffy Texture

Thanks to the combination of butter and oil, each cupcake is soft and fluffy. The texture is light, making them not only delicious but also incredibly satisfying with each bite. You’ll enjoy how these cupcakes melt in your mouth.

Versatile for Any Occasion

Whether it’s a birthday celebration or a simple afternoon treat, lemon poppyseed cupcakes fit right in. They’re perfect for gatherings and loved by both kids and adults. Plus, you can easily customize them for any holiday or event.

Ingredients Needed

Essential Ingredients for Cupcakes

• ¾ cup (166 grams) granulated sugar
• Zest of 1 lemon
• 2 ½ tablespoons (37 grams) unsalted butter, at room temperature
• 2 tablespoons (25 grams) neutral oil (vegetable or canola)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional)
• 1 tablespoon fresh lemon juice
• 1 ⅛ cup (135 grams) all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• 1 ½ tablespoons poppy seeds
• ½ cup (120 ml) buttermilk, at room temperature
• Lemon curd (optional, for filling)

Ingredients for Lemon Frosting

• 1 cup (226 grams) unsalted butter, at room temperature
• 3 cups (339 grams) confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 ½ tablespoons fresh lemon juice
• ¼ teaspoon kosher salt
• 1 tablespoon poppy seeds (optional)
• ¼ cup (60 ml) heavy cream

Step by Step Instructions

Preparing the Cupcake Batter

Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with liners. Combine the granulated sugar and lemon zest in a bowl, mixing until the sugar takes on a light yellow hue. Next, use a mixer to beat the butter and oil with the lemon sugar until fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon extract if you’re using it, and fresh lemon juice until well combined.

Baking the Cupcakes

In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour. Once mixed, scoop the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Making the Lemon Frosting

For the frosting, cream the butter and confectioners’ sugar together on low speed until combined. Then, increase to medium-high speed for about 2 minutes until thick. Add the salt, vanilla, and lemon juice, mixing on medium-high for another 2 minutes. Finally, stir in the poppy seeds and gradually add the heavy cream until the frosting reaches your desired consistency.

Frosting and Filling the Cupcakes

Once the cupcakes are cool, you can frost them generously. If you like, you can core the cooled cupcakes and fill them with lemon curd before frosting for an extra burst of flavor. Use a piping bag fitted with a Wilton 1M tip for a beautiful finish.

Expert Tips & Tricks

Measuring Ingredients Accurately

For best results, use a kitchen scale to measure flour accurately. This will prevent excess flour, which can lead to dense cupcakes.

Piping Frosting Like a Pro

To achieve that bakery-style look, practice using a Wilton 1M piping tip. It creates beautiful swirls that make your cupcakes look irresistible.

Customization Options

Feel free to experiment! You can add a splash of almond extract for a different flavor or omit poppy seeds from the frosting if desired. These cupcakes are versatile, so make them your own.

FAQs

Related Recipes to try

• Lavender Cupcakes
• Pastel Cupcakes
• Valentine’s Day Cake
• Valentine’s Day Cookie Cake

Conclusion

These lemon poppyseed cupcakes are not only a visual treat but also a delightful sweet to savor. Their bright flavor and fluffy texture make them a favorite. For more delicious recipes and inspiration, check out our collection on Pinterest at Artemis Recipes. Enjoy baking and sharing these little bites of joy!

Lemon Poppyseed Cupcakes

These lemon poppyseed cupcakes are a delightful treat, bursting with bright lemon flavor and topped with a creamy frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Course Dessert

Cuisine American

Servings 11 cupcakes

Calories 250 kcal

Equipment

• cupcake pan
• mixer
• whisk
• bowl
• Cookie scoop
• piping tip

Ingredients

  

• ¾ cup grams granulated sugar
• Zest of 1 lemon
• 2 ½ tablespoons grams unsalted butter at room temperature
• 2 tablespoons grams neutral oil (vegetable or canola)
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional)
• 1 tablespoon fresh lemon juice
• 1 ⅛ cup grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• 1 ½ tablespoons poppy seeds
• ½ cup ml buttermilk at room temperature
• Lemon curd (optional, for filling)

For the Lemon Frosting

• 1 cup grams unsalted butter at room temperature
• 3 cups grams confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 ½ tablespoons fresh lemon juice
• ¼ teaspoon kosher salt
• 1 tablespoon poppy seeds (optional)
• ¼ cup ml heavy cream

Instructions

 

• Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
• Combine the granulated sugar and lemon zest, mixing until the sugar turns light yellow.
• Beat the butter and oil with the lemon sugar until fluffy, about 2-3 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract, lemon extract (if using), and lemon juice until smooth.
• Whisk together the flour, baking powder, salt, and poppy seeds in a separate bowl.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
• Scoop the batter into the cupcake liners, filling them about three-quarters full.
• Bake for 20-24 minutes, then cool in the pan for 10 minutes before transferring to a wire rack.
• For the frosting, beat the butter and confectioners’ sugar together until combined, then increase speed for 2 minutes.
• Add the salt, vanilla, and lemon juice, mixing for another 2 minutes, then stir in the poppy seeds.
• Gradually add the heavy cream while mixing until the frosting reaches the desired consistency.
• If desired, core the cooled cupcakes and fill with lemon curd before frosting.

Notes

A kitchen scale is recommended for measuring flour to avoid excess. A Wilton 1M piping tip is suggested for frosting. The amount of heavy cream for the frosting may vary based on desired consistency. Poppy seeds can be omitted from the frosting if desired.

Keyword Cupcake Recipe, lemon cupcakes, lemon poppyseed cupcakes, poppyseed dessert