Lemon Poppy Seed Cupcakes Topped With Lemon Butterc

Name: Lemon Poppy Seed Cupcakes Topped With Lemon Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour; 2 cups granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 4 sticks unsalted butter, cut into cubes; 4 large eggs; 1 cup whole milk; 2 vanilla beans, split and scrapped; 4 tablespoons fresh lemon juice; 2 handfuls fresh lemon zest; 1/4 cup poppy seeds; 3 cups confectioners' sugar; 2 tablespoons heavy cream; 1/4 teaspoon yellow food coloring (optional)

Servings: persons

3 cups cake flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
4 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
2 vanilla beans, split and scrapped
4 tablespoons fresh lemon juice
2 handfuls fresh lemon zest
1/4 cup poppy seeds
3 cups confectioners' sugar
2 tablespoons heavy cream
1/4 teaspoon yellow food coloring (optional)

1
Preheat oven to 325 Degrees F.
2
Line 2 medium cupcake pans with paper liners; set aside.
3
In a bowl, combine flour, granulated sugar, baking powder and 3/4 teaspoon salt. Mix until combined.
4
Add 2 sticks butter, cubed, mixing until coated with flour.
5
Add eggs 1 at a time until combined.
6
Slowly add milk and 1 vanilla bean to batter. Mix until combined.
7
Fold in 2 tablespoons lemon juice, 1 handful lemon zest and poppy seeds. Fill liners 2/3 full. Bake for 20 minuets.
8
In a separate bowl, beat 2 sticks butter, cubed, for a few minutes.
9
Add confectioners' sugar and mix until sugar has been incorporated with butter. Add 1 vanilla bean, 1/4 teaspoon salt and cream.
10
Add 2 tablespoons lemon juice, 1 handful lemon zest and food coloring (optional). Beat for 3 minutes.
11
Frost when cupcakes are completely cooled.

2397

kcal

Calories

107

Fat

344

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups cake flour, 2 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Lemon Poppy Seed Cupcakes Topped With Lemon Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Poppy Seed Cupcakes Topped With Lemon Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions