Lemon Poppy Seed Cupcakes

Name: Lemon Poppy Seed Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 175 grams butter ( room temperature); 175 grams sugar; 1 tsp vanilla powder; 3 eggs; 175 grams self-rising flour; 50 grams almond flour; 100 grams plain yogurt; 1-2 tbsp poppy seeds; Zest of 2 lemons (use organic lemons); 225 grams butter ( room temperature); 250 grams powdered sugar (sifted); 1 batch pastry cream

Some flavors are just meant to go together. For me, that’s the combination of lemon and poppy seeds in these delicious lemon cupcakes. The perfect way to welcome spring, although you can enjoy them all year round. They’re also perfect for Easter or Valentine’s Day!

Tip from Simone
Recipe Ingredients
How To Make Lemon Poppy Seed Cupcakes
How to Make Buttercream
FAQ Lemon Poppy Seed Cupcakes

Tip from Simone

For these cupcakes, I made a simple buttercream frosting. I got a great tip from Caroline to try making the buttercream for these lemon poppy seed cupcakes with some pastry cream mixed in. You can also follow Laura’s Bakery recipe to make a ermine frosting buttercream, which is slightly less rich and buttery.

Recipe Ingredients

These lemon cupcakes are slightly more sturdy because I added almond flour to the batter. I love that, but it’s optional. You can replace the 50 grams of almond flour with self-rising flour if you prefer.

Self-rising flour – the main base of the batter
Almond flour – optional, can be replaced with an equal amount of self-rising flour
Poppy seeds – I used about 2 tablespoons in the batter
Lemon – since you’re using the zest, it’s best to use organic lemons. If not, make sure to wash and scrub the peel well before zesting
Yogurt
Butter – at room temperature

How To Make Lemon Poppy Seed Cupcakes

Start by beating the butter, sugar, and vanilla powder until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Add both types of flour and mix briefly. Then add the yogurt and lemon zest, stirring until everything is well combined.

Divide the batter between the cupcake liners and bake for about 20–22 minutes.

How to Make Buttercream

For these lemon poppy seed cupcakes, I made a delicious buttercream frosting. There are several ways to do this.

You can make a basic buttercream using just butter and powdered sugar, but I don’t think that’s the most flavorful option. You can also use Laura’s Bakery recipe, which includes a flour mixture.

Or – my favorite – you can use pastry cream. I don’t have a pastry cream recipe on my site, so I recommend using Laura’s recipe for that as well. For a quicker option, you can use instant pastry cream. It’s not my favorite on its own, but it works well in buttercream.

To make the buttercream, beat the sugar with the softened butter until light and fluffy. Then add about 250 grams of pastry cream and mix until smooth. Transfer to a piping bag. If it’s too soft, chill it briefly in the fridge.

FAQ Lemon Poppy Seed Cupcakes

Almond flour gives the cupcakes a slightly firmer texture and a subtle nutty flavor that pairs beautifully with lemon and poppy seeds. If you prefer not to use it, simply replace it with the same amount of self-rising flour.

Yes, absolutely. Poppy seeds add a light crunch and classic flavor, but you can leave them out. The cupcakes will still be light and fresh.

Store the cupcakes in an airtight container in the refrigerator if they are frosted. They will keep for about 2-3 days. Let them sit at room temperature for about 20 minutes before serving so the frosting softens.

Yes, unfrosted cupcakes freeze very well. Let them cool completely, then store them in an airtight container in the freezer for up to 2 months. Thaw at room temperature before adding the frosting.

Definitely! For an extra fresh flavor, add a little lemon juice or lemon extract to the batter or frosting. You can also mix some lemon zest into the topping.