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Moist Lemon Poppy Seed Cupcakes with Cream Cheese Frosting

moist lemon poppy seed cupcakes - featured image
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These moist and tender lemon poppy seed cupcakes are bursting with bright citrus flavor and topped with a tangy cream cheese frosting. Perfect for any occasion, they are easy to make and loved by all ages.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest (about 2 lemons)
  • ¼ cup (60 ml) fresh lemon juice (about 1–2 lemons)
  • ½ cup (120 ml) buttermilk (can substitute with milk + 1 tsp vinegar)
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • 8 ounces (225 g) cream cheese, softened
  • ¼ cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (optional, for extra tang)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract and lemon zest.
  5. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix gently to avoid overmixing.
  6. Fold in poppy seeds.
  7. Gently stir in fresh lemon juice.
  8. Spoon batter evenly into prepared muffin tin, filling each about 2/3 full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting, beat cream cheese and butter until smooth.
  12. Gradually add powdered sugar and vanilla extract, then stir in lemon juice if using. Whip until fluffy, about 3-5 minutes.
  13. Frost cooled cupcakes using an offset spatula or piping bag. Garnish with poppy seeds or lemon slices if desired.

Notes

[‘Use room temperature eggs and butter for best mixing results.’, ‘Fold dry ingredients gently to keep batter airy and cupcakes tender.’, ‘Toast poppy seeds lightly in a dry pan before adding for enhanced flavor and crunch.’, ‘Chill frosting for 15 minutes if too soft before frosting cupcakes.’, ‘Cool cupcakes completely before frosting to prevent melting.’, ‘Substitute almond flour for gluten-free version; add xanthan gum if needed.’, ‘Use flax eggs and nondairy butter and cream cheese for vegan adaptation.’, ‘Add almond extract to frosting for a nutty flavor boost.’, ‘Try dusting with powdered sugar and lemon glaze instead of frosting for a lighter option.’, ‘Cupcakes can be frozen unfrosted for up to 3 months.’]

Nutrition

Keywords: lemon cupcakes, poppy seed cupcakes, cream cheese frosting, easy cupcakes, homemade cupcakes, lemon dessert, moist cupcakes

Find it online: https://bitefuljoy.com/moist-lemon-poppy-seed-cupcakes-recipe-easy-homemade-with-cream-cheese-frosting/