Go Back
–+ servings

Lemon Poppy Seed Cupcakes

Rose
These lemon poppy seed cupcakes feature a soft, fluffy cake with a bright lemon flavor, a tangy lemon curd center, and a creamy lemon buttercream frosting, perfect for a bakery-style treat at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

Equipment

  • oven
  • cupcake tray
  • paper liners
  • mixing bowls
  • electric mixer
  • spatula

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup lemon curd (for filling)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 2 tbsp lemon juice (for frosting)
  • 1 tsp lemon zest (for frosting)
  • 1 tbsp milk (if needed, for frosting)
  • extra poppy seeds for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Line a cupcake tray with paper liners.
  • Beat softened butter and sugar until light and fluffy.
  • Add eggs one at a time, then stir in vanilla, lemon juice, and lemon zest.
  • Whisk flour, baking powder, baking soda, salt, and poppy seeds in a separate bowl.
  • Gradually combine dry ingredients with wet mixture, alternating with milk. Mix gently until just combined.
  • Fill cupcake liners about two-thirds full and bake 18–20 minutes or until a toothpick comes out clean.
  • Cool cupcakes in pan briefly, then transfer to wire rack to cool completely.
  • Core each cupcake and fill with lemon curd.
  • Beat butter until creamy. Gradually add powdered sugar, lemon juice, and zest. Add milk if needed. Beat until light and fluffy.
  • Pipe or spread frosting on cupcakes and sprinkle with poppy seeds.

Notes

Use room temperature ingredients for best texture. Avoid overmixing to keep cupcakes light. Zest lemons before juicing for convenience. Let cupcakes cool completely before frosting. You can adjust lemon juice in frosting to taste. For a dairy-free version, use plant-based butter and milk alternatives.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 6mgCalcium: 40mgIron: 0.8mg
Keyword citrus cupcakes, lemon buttercream cupcakes, lemon curd filled cupcakes, lemon poppy seed cupcakes
Tried this recipe?Let us know how it was!