Lemon Poppy Seed Cupcakes Recipe

Bright, moist, and fluffy lemon poppy seed cupcakes recipe with zesty lemon flavor and a crunchy poppy seed bite. Perfect for brunch, tea time, or spring gatherings.

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Course: Cupcakes, Dessert

Cuisine: American, European

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 260kcal

Cost: $3

Equipment

1 12-cup muffin tin For baking cupcakes
12 Paper liners For easy cleanup
2-3 Mixing bowls For wet & dry mixes
1 Whisk For mixing
Set Measuring cups & spoons For accuracy
1 Wire cooling rack To cool cupcakes
1 Fine grater/zester For lemon zest
1 Ice cream scoop/spoon To portion batter

Ingredients

1¾ cups all-purpose flour
1 cup granulated sugar
1½ teaspoon baking powder
½ teaspoon salt
2 tablespoon poppy seeds
½ cup unsalted butter melted
2 large eggs room temperature
¾ cup whole milk room temperature
¼ cup fresh lemon juice freshly squeezed
2 tablespoon lemon zest fresh
1 teaspoon vanilla extract
1½ cups powdered sugar for glaze
3–4 tablespoon lemon juice for glaze
1 tablespoon lemon zest for glaze

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a mixing bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds.
In another bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract.
Combine wet and dry ingredients until just combined. Divide batter evenly into liners using a scoop or spoon.
Bake for 18–20 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
Whisk powdered sugar, lemon juice, and zest to make glaze. Drizzle over cooled cupcakes.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition