Lemon Poppy Seed Cupcakes
Delight in these soft, citrusy Lemon Poppy Seed Cupcakes topped with a creamy lemon cream cheese buttercream. Perfectly tender and bursting with flavor, they’re quick to make, easy to frost, and ideal for everyday baking, brunches, or gifting. Optional lemon curd filling adds a sweet, tangy surprise in every bite.
Equipment
- Muffin Pan (12-cup)
- 12 Cupcake Liners
- Large mixing bowls (2)
- whisk
- Hand Mixer
- Rubber Spatula
- Microplane or Zester
- Piping Bag with Large Round Tip
- Sharp Knife or ¾-inch Circle Cutter (optional for filling)
Ingredients
Lemon Poppy Seed Cupcakes:
- 1 cup 200 g granulated sugar
- 1 Tbsp 6 g fresh lemon zest
- ½ cup 125 g full-fat sour cream, room temperature
- ½ cup 120 g water
- ¼ cup 56 g vegetable or canola oil
- 1 large 56 g egg, room temperature
- 1 tsp 4 g lemon extract
- 1 tsp 4 g vanilla extract or vanilla bean paste
- 1¼ cups 160 g cake flour
- 1 Tbsp 9 g poppy seeds
- 1½ tsp 6 g baking powder
- ½ tsp 3 g fine salt
Lemon Cream Cheese Buttercream:
- ¼ cup 56 g unsalted butter, room temperature
- ¼ cup 56 g cream cheese, room temperature
- 1 Tbsp 6 g fresh lemon zest
- ½ tsp 2 g vanilla extract or vanilla bean paste
- ¼ tsp 1 g fine salt
- 2 cups 250 g powdered sugar
- 1 Tbsp 14 g fresh lemon juice
Optional Filling:
- ¾ cup lemon curd
Instructions
- Preheat and Prepare Cupcake Pan: Preheat your oven to 350°F (175°C). While the oven warms, line a 12-cup muffin pan with cupcake liners. This prevents sticking and makes removing the cupcakes easier after baking. Set the pan aside on a flat surface so it’s ready when the batter is prepared.
- Infuse Sugar with Lemon Zest: In a large mixing bowl, combine 1 cup of granulated sugar with 1 tablespoon of freshly grated lemon zest. Using your fingertips, gently rub the zest into the sugar for about 1-2 minutes. You’ll notice a fragrant, citrusy aroma as the sugar absorbs the zest oils—this step intensifies the lemon flavor in your cupcakes.
- Mix Wet Ingredients ½ cup full-fat sour cream,½ cup water¼ cup vegetable or canola oil,1 large egg1 teaspoon lemon extract1 teaspoon vanilla extract or vanilla bean pasteWhisk until the mixture is uniform and slightly frothy, ensuring the egg and oils are fully incorporated. This creates a smooth, cohesive base for the cupcake batter.
- Combine Dry Ingredients with Lemon Sugar: Into the bowl with wet ingredients, gently whisk in the lemon-infused sugar, 1¼ cups cake flour, 1 tablespoon poppy seeds, 1½ teaspoons baking powder, and ½ teaspoon salt. Use a folding motion or a light whisking to combine until just incorporated. Avoid overmixing—the batter should be smooth but soft, ensuring tender cupcakes.
- Fill Cupcake Liners: Using a large cookie scoop or spoon, fill each cupcake liner about ¾ full with batter. Be careful not to overfill, as this can cause the cupcakes to spill over or collapse during baking. Smooth the tops slightly with the back of a spoon for even rising.
- Bake the Cupcakes: Place the pan in the preheated oven and bake for 18–21 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out with a few moist crumbs, not wet batter. Halfway through, rotate the pan to ensure even heat distribution.
- Cool the Cupcakes: Remove the pan from the oven and allow the cupcakes to rest for 10 minutes. Carefully transfer them to a wire cooling rack to cool completely. Proper cooling prevents the frosting from sliding off and keeps the cupcakes perfectly fluffy.
- Prepare Lemon Cream Cheese Buttercream: In a medium mixing bowl, beat ¼ cup unsalted butter with ¼ cup cream cheese for 30 seconds using a hand mixer until creamy and smooth. Add 1 tablespoon lemon zest, ½ teaspoon vanilla extract, and ¼ teaspoon salt, then beat on low speed until evenly combined. Gradually add 2 cups powdered sugar and 1 tablespoon lemon juice, mixing slowly to avoid a powdered sugar cloud. Scrape down the sides of the bowl with a spatula as needed. Adjust consistency with extra lemon juice (if too thick) or more powdered sugar (if too thin), then mix a few more minutes until silky smooth.
- Optional Lemon Curd Filling: If you want a tangy surprise inside each cupcake, use a small sharp knife or ¾-inch circle cutter to remove a small portion from the center of each cooled cupcake. Fill each cavity with 1 tablespoon of lemon curd, then gently press the top back down if needed.
- Frost the Cupcakes: Transfer the buttercream to a piping bag fitted with a large round tip, or cut a 1-inch opening at the bottom of a disposable bag. Pipe a generous swirl of frosting on top of each cupcake, starting from the outer edge and spiraling inward for a smooth, even finish.
- Garnish with Lemon and Poppy Seeds: Optionally, use a vegetable peeler to create thin strips of lemon peel. For a fun decoration, cut small heart shapes from the peel using a sharp knife or mini cutter and gently press one onto each cupcake. Finish with a light sprinkle of poppy seeds and a touch of microplaned lemon zest for an elegant, fragrant touch.
- Serve and Enjoy: Arrange the cupcakes on a platter and serve immediately for the best flavor and texture. Store leftovers in an airtight container at room temperature for a few hours, or refrigerate for up to 5 days. Frosting can also be piped just before serving if you want a fresh, creamy look.
Notes
- Yield: One batch makes 12 standard cupcakes or about 30 mini cupcakes (bake mini versions for 10–13 minutes at 350°F/175°C).
- Ingredient Tips: Use room-temperature eggs, sour cream, and butter for smoother batter and creamier frosting.
- Flour Measurement: Spoon and level flour into your measuring cup or use a kitchen scale for accuracy.
- Mixing: Fold dry ingredients into wet ingredients gently to avoid dense cupcakes.
- Pan Tips: Avoid overfilling liners to prevent spills or collapsing centers.
- Alternative Cake Form: This batter can also be baked as an 8×8-inch sheet cake at 325°F/162°C for 33–38 minutes.
