Spring Lemon Poppyseed Cupcakes

Name: Spring Lemon Poppyseed Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup buttermilk; 2 tbsp poppy seeds; Zest of 1 lemon; Juice of 1 lemon; 1 cup powdered sugar; 2 tbsp lemon juice; 1 tbsp lemon zest

Highlighted under: Dessert Lover’s Collection

I love making these Spring Lemon Poppyseed Cupcakes as the days get longer and the weather warms up. The zingy citrus flavor perfectly complements the delicate crunch of the poppy seeds, making these cupcakes a delightful treat for any spring gathering. With just the right balance of sweetness and tartness, they have quickly become a favorite in our household. Plus, they're surprisingly easy to whip up, making them perfect for both novice bakers and seasoned pros alike. You won't be able to resist their charm!

Created by

Leo

Last updated on 2026-02-13T16:22:19.297Z

When I first tried making lemon poppyseed cupcakes, I was amazed at how the bright flavor can transform an ordinary dessert. I experimented with fresh lemon juice and zest, which really elevates the cupcakes and sharpens the taste. The texture is light yet moist, making each bite a burst of flavor!

I like to top these cupcakes with a simple lemon glaze that adds an extra layer of zest. Baking them for just the right amount of time is crucial—overbaking can make them dry, while underbaking results in a soggy treat. Monitoring closely will give you the perfect cupcake!

Why You'll Love This Recipe
Zesty lemon flavor that brightens up your day
Crunchy poppy seeds add a delightful texture
Perfectly moist and fluffy – a treat for any occasion

Understanding the Ingredients

The key to the zingy lemon flavor in these Spring Lemon Poppyseed Cupcakes lies in fresh lemon juice and zest. Freshly squeezed lemon juice is vibrant and aromatic, giving your cupcakes that bright citrus tang that pairs beautifully with the sweetness of the sugar. The zest contains essential oils from the lemon's skin, intensifying the flavor and adding a pleasing fragrance. I always recommend using organic lemons, as the peels will be free from pesticides and chemicals.

Incorporating buttermilk into the batter not only adds moisture but also enhances the cupcakes' fluffiness. The acidity in buttermilk interacts with the baking soda to create a light texture, so don’t skip it! If you don't have buttermilk on hand, you can make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice; let it sit for a few minutes until it thickens.

Baking Techniques for Success

When mixing your ingredients, be careful not to overmix the batter once the dry ingredients are added. Overmixing can lead to dense, tough cupcakes. Instead, mix just until you see no more dry flour and then gently fold in the poppy seeds. Visual cues are essential; your batter should be a little lumpy, yet balanced and silky for the best results.

Temperature and timing are crucial in baking these cupcakes. Preheating your oven to 350°F (175°C) is essential for even cooking, and I recommend using an oven thermometer to ensure accuracy. Bake your cupcakes until they turn golden brown with slightly domed tops, and a toothpick inserted in the center comes out clean—this usually takes around 18 minutes but can vary based on your oven. Keep an eye on them; you want to avoid dry cupcakes!

Ingredients

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
2 tbsp poppy seeds
Zest of 1 lemon
Juice of 1 lemon

Lemon Glaze Ingredients

1 cup powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest

Instructions

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cream Butter and Sugar

In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and juice.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined. Fold in the poppy seeds.

Fill and Bake

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18 minutes or until a toothpick inserted comes out clean.

Prepare Lemon Glaze

While cupcakes cool, whisk together powdered sugar, lemon juice, and zest in a small bowl until smooth.

Glaze the Cupcakes

Once the cupcakes have cooled completely, drizzle the lemon glaze over the tops. Enjoy!

Pro Tips

For an extra pop of flavor, consider adding a bit of lemon extract to both the batter and the glaze.

Storage and Make-Ahead Tips

These cupcakes can be made ahead of time, making them perfect for any gathering or celebration. Once cooled, store them in an airtight container at room temperature for up to three days, or you can refrigerate them for up to a week. If you need to prepare them further in advance, the cupcakes can also be frozen. Wrap each cupcake tightly in plastic wrap and then place them in a zip-top freezer bag. They will keep for about two months; just let them thaw at room temperature before glazing.

If you prefer to glaze your cupcakes just before serving, you can prepare the lemon glaze a day in advance. Simply store it in the fridge in a sealed container. Before drizzling it over your cupcakes, give it a quick whisk to ensure it’s smooth and pourable. The lemon glaze adds a lovely, glossy finish and a burst of fresh flavor, making your treats even more appealing.

Variations to Try

Though lemon poppyseed is a delightful combination, you can experiment with other flavors as well. Consider adding blueberries or raspberries to the batter for a fruity twist; the tartness will complement the lemon beautifully. You could substitute some of the all-purpose flour for almond or coconut flour for a nutty flavor and different texture, but be mindful of adjustments in moisture and density.

For a festive touch, try infusing the cupcake batter with a splash of your favorite liqueur, like limoncello or a citrus-flavored vodka. This will elevate the taste, giving it a complex note that pairs well with the lemon. Just be sure to start with a small amount—about one or two tablespoons—so it doesn’t overpower the freshness of the lemons.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but adding a splash of vinegar or lemon juice to it can mimic the tanginess of buttermilk.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for a longer shelf life.

→ Can I freeze these cupcakes?

Absolutely! Freeze unfrosted cupcakes for up to 3 months. Just make sure they are fully cooled and wrapped well.

→ What can I substitute for lemon if I don’t have it?

You can use orange juice and zest for a different flavor profile, but it will alter the taste slightly.