Name: Lemon Poppyseed Cupcakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1-2/3 cups all-purpose flour; 1-1/4 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1 cup granulated sugar; 3/4 cup (1-1/2 sticks) unsalted butter (room temperature); 1/4 cup lemon juice; 2 large eggs (room temperature); 2 tsp. pure vanilla extract; 2 Tbsp. freshly grated lemon zest; 1/4 cup poppyseeds (plus more for garnish); 2-1/2 sticks unsalted butter (room temperature); 2 Tbsp. freshly grated lemon zest; 4 cups powdered sugar; 2 Tbsp. heavy cream or milk (as needed)

Lookie here all lovers of lemon! This lemon cupcakes recipe takes those bakery-style lemon poppyseed muffins you adore and turns them into cupcake perfection, all topped with a dreamy cloud of buttercream frosting. Bright, flavorful and perfect for any celebration, these cupcakes are guaranteed to be the star of the show!

0 from 0 votes

Lemon Poppyseed Cupcakes

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 12

Calories 577 kcal

Author Lizzy Briskin

Ingredients

Cupcakes

1-2/3 cups all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup granulated sugar
3/4 cup (1-1/2 sticks) unsalted butter room temperature
1/4 cup lemon juice
2 large eggs room temperature
2 tsp. pure vanilla extract
2 Tbsp. freshly grated lemon zest
1/4 cup poppyseeds plus more for garnish

Lemon buttercream frosting

2-1/2 sticks unsalted butter room temperature
2 Tbsp. freshly grated lemon zest
4 cups powdered sugar
2 Tbsp. heavy cream or milk as needed

Instructions

Preheat oven to 340 degrees F. Line 12-cup muffin pan with cupcake liners.
In mixing bowl, combine flour, baking soda, baking powder and salt.
In large mixing bowl with electric mixer, beat together sugar and butter until light and fluffy. Add eggs, lemon juice, vanilla and lemon zest one at a time, beating well between each addition.
Slowly add dry ingredient mixture to wet ingredients, stirring slowly. Stir until just combined. Fold in poppyseeds.
Divide batter between prepared cupcake liners. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool 2 minutes in pan, then transfer to wire rack to cool completely.
In bowl with electric mixer, beat together butter and lemon zest until light and fluffy. Add powdered sugar, ¼ cup at a time, continuing to beat until texture is smooth and spreadable. If necessary, add cream or milk in small increments until desired texture is reached.
When cupcakes are fully cool, frost them with piping bag or offset spatula. Garnish with sprinkle of poppyseeds, if desired.