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  • Writer's pictureMadison Koutrouba

The BEST Lemon Poppy Seed Cupcakes


  • 1 3/4 cups all-purpose flour

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 8 Tbsp. unsalted butter, room temp.

  • 3/4 cups sugar

  • Zest of 1 1/2 lemons

  • 1/4 cup lemon juice

  • 1/4 cup sour cream

  • 2 eggs

  • 3/4 cups buttermilk

  • 2 1/2 Tbsp. poppy seeds


  • 1/2 cup unsalted butter, room temp.

  • 4 oz cream cheese

  • 4 cups confectioners sugar

  • 1 Tbsp. poppy seeds

  • zest of 1 - 1 1/2 lemons

  • 1/4 cup lemon juice

  • dash of salt


  1. Preheat the oven to 350 degrees and line your cupcake pan with liners. Set aside.

  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In the bowl of a stand mixer fit with the paddle attachment or by had with a whisk, cream together the butter, sugar, lemon zest, and juice on low speed for about 2 minutes until it's light and fluffy in color and texture.

  4. Add the sour cream and continue to mix on until well combined.

  5. Whisk in the eggs one at a time, mixing between each addition.

  6. Alternate, beginning and ending with the dry ingredients. Be sure to mix only for a few seconds between each addition to avoid over mixing the batter.

  7. Fold in the poppy seeds with a silicone spatula.

  8. Scoop and fill the prepared cupcake pans 3/4 of the way full.

  9. Bake for 12-15 minutes or until a toothpick inserted comes out clean and the cupcake bounces back after lightly pressing on the top of it. Let the cupcakes cool completely before decorating.

  10. To make the buttercream, cream together the butter, cream cheese, and confectioners sugar until evenly combined. Add in the poppy seeds, lemon zest, lemon juice, and salt. Continue to whisk until light and fluffy.

  11. Pipe or spread on the buttercream. I used a star tip to frost mine. Do whatever you want and be creative :)

  12. Enjoy!


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