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Lemon poppyseed cupcakes with lemon cream cheese frosting.

Lemon Poppyseed Cupcakes

Kristen-The Epicurean Mouse
These lemon poppyseed cupcakes are soft, tender and full of delicious lemon flavor with lots of poppyseeds. The moist lemon cupcakes are flavored with both fresh lemon zest and lemon juice. Each cupcake has a swirl of homemade tangy cream cheese frosting on top.
4.41 from 5 votes
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Prep Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 382 kcal

Ingredients
  

Lemon Poppyseed Cupcakes

  • 2 cups All purpose flour sifted
  • 2 tablespoon Poppyseeds
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 4 oz Unsalted butter softened
  • 1 cup Sugar
  • 2 Lemons zest only
  • 3 tablespoon Canola oil
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Lemon Juice
  • ½ cup Buttermilk

Lemon Cream Cheese Frosting

  • 1 ½ lbs Cream cheese softened
  • 2 oz Unsalted butter softened
  • 1 Lemon zest only
  • 1 teaspoon Vanilla extract
  • 10 oz Powdered sugar sifted
  • 2 teaspoon Poppyseeds

Instructions
 

Lemon Poppyseed Cupcakes

  • Inside a large bowl, sift together flour, salt, baking powder and baking soda. Then, mix in poppyseeds. 
  • Inside a bowl of a stand mixer, beat butter, lemon zest, sugar and oil. Whip for 2 minutes.
  • Add the eggs one at a time. Then, add vanilla extract and lemon juice. Beat for 2-3 minutes until the mixture is fluffy. 
  • Add the dry ingredients and buttermilk. Alternating between these two, starting and ending with the flour mixture. Mix just until combined.
    Make sure to scrape down the sides of the bowl so everything is combined well. 
  • Using a small ice cream scoop, scoop the batter into the cupcake liners, about ⅔ of the way full. 
  • Bake the cupcakes at 325° for 16-18 minutes. Once they are done baking, remove them from the oven. Let them rest for 10 minutes. Then, transfer the cupcakes onto a cooling rack. 

Lemon Cream Cheese Frosting

  • Place the butter, cream cheese, lemon zest and vanilla extract inside a large bowl. Using a hand mixer, beat for 2-3 minutes. Then, add powdered sugar. Start on low speed to combine and then increase to high speed. 
    Whip until fluffy, about 2 minutes. Then, add poppyseeds. Scrape down the sides of the bowl and give the frosting one more good mix. 

Decorating

  • Place piping tip inside the piping bag. I use Ateco tip 844 but you can use any star tip. Pipe a swirl of frosting on top of each cupcake. Garnish with a small wedge of lemon. 

Notes

  •  I frost each cupcake with a decent amount of frosting.  If you aren't big on frosting, you can cut the cream cheese frosting recipe in half.  

Nutrition

Calories: 382kcalCarbohydrates: 47gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 87mgSodium: 272mgPotassium: 135mgFiber: 1gSugar: 15gVitamin A: 884IUVitamin C: 12mgCalcium: 93mgIron: 1mg
Keyword lemon poppyseed, lemon cream cheese, lemon cupcakes, moist, easy, fresh lemon
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