These lemon poppy seed cupcakes are moist lemon cupcakes filled with crunchy poppy seeds and topped with a creamy lemon buttercream frosting. They make for a perfect springtime treat!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
These lemon poppyseed cupcakes are bursting with fresh lemon flavor in both the cupcake batter and frosting. I took inspiration from my favorite lemon cupcake recipe to create these!
I used lemon juice and lemon zest to give these cupcakes a bright lemon flavor. The poppy seeds also adds a nice crunch to every bite!
Looking for more lemon desserts? Then check out these: fresh lemon curd cookies, lemon blackberry cake, and mini lemon cheesecakes.
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Why You'll Love These Cupcakes
- They have a soft and fluffy texture.
- Fresh lemon juice and zest are used.
- Poppy seeds are both in the frosting and cupcakes.
- The lemon frosting is smooth and creamy.
- All you need are two mixing bowls in order to make the cupcake batter!
I'm a big fan of lemon poppy seed muffins, so I was excited to create these delicious cupcakes!
Each bite is sweet, tender, and have a perfect amount of fresh lemons.
Lifeway Kefir
I'm so excited to be partnering with Lifeway Kefir on this cupcake recipe. I used Lifeway Organic Lemon Whole Milk Kefir in the cupcakes to add even more lemon flavor.
Baking with Lifeway Kefir is a must for me because of all the added benefits, including the amount of moisture it adds to baked goods.
Not only is Lifeway Kefir a tart and tangy cultured milk smoothie that is packed full of protein and calcium, but each cup also contains 12 live and active cultures too.
It's such a great choice to replace any recipe that calls for milk. Check out this strawberry lemonade cake and homemade lemon pop tarts I made using Lifeway Kefir too!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.
- Flour: I used all-purpose flour.
- Oil: You can use either vegetable oil or canola.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
- Lemons: Use fresh lemons. You need both the juice and the zest. Stay away from lemon extract.
- Lifeway Organic Lemon Whole Milk Kefir: This adds an extra layer of lemon flavor and makes the cupcakes super moist and tender.
- Poppy Seeds: These can be found at your local grocery store in the spice aisle.
- Unsalted Butter: Use room temperature butter.
- Powdered Sugar: Also called confectioners or icing sugar.
Instructions
Here are the step by step instructions on how to make this lemon poppy seed cupcake recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the granulated sugar, oil, egg, egg white, yogurt, lemon zest, lemon juice, and vanilla extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the kefir milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined. Then whisk in the poppy seeds.
Step 4: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Lemon Frosting
In a large bowl of a stand mixer using the paddle attachment, cream the butter on medium-high speed until smooth.
Add the powdered sugar, lemon juice, and poppy seeds and mix on low speed until combined.
Then increase to high speed and beat until smooth and fluffy.
Scrape the frosting into a piping bag and frost the tops of each cupcake. I used my Wilton 6B piping tip.
Storage Tips
Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I used my cookie scoop to make this step easier.
Recipe Variations
Fill the cupcakes. These cupcakes would taste amazing with a lemon curd filling! Just use my recipe from my lemon curd cookies.
Cream cheese frosting. Would you prefer a lemon cream cheese frosting instead? Just substitute one stick of butter with 8 ounces of cream cheese.
Recipe FAQs
Absolutely! I love the extra crunch and flavor they add to these cupcakes but you can leave them out if you'd like.
Yes they can. Simply make the cupcakes the night before and then make the frosting the day of. Decorate and serve!
No, I don't recommend that. You need both the juice and the zest anyways from a lemon, so use fresh.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Lemon Poppy Seed Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Citrus Zester
Ingredients:
Lemon Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup Lifeway Organic Lemon Whole Milk Kefir, room temperature
- 2 tablespoons poppy seeds
Lemon Frosting
- 1 cup unsalted butter, room temperature 2 sticks
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon poppy seeds
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Lemon Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, lemon zest, lemon juice, and vanilla extract until combined.
- Alternate adding the flour mixture and the kefir milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix). Then whisk in the poppy seeds.
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Lemon Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, lemon juice, and poppy seeds and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I used my cookie scoop to make this step easier.
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