Lemon Cupcakes

The BEST Lemon Poppy Seed Cupcakes

There are so many Lemon Poppy Seed variations; loafs with glaze, muffins, cakes, bundt cakes, etc. but in my opinion, Lemon Poppy Seed Cupcakes are superior. Does this mean I’m swearing off a lemon loaf with glaze? HELL NO. But it does mean that I will reach for the cupcake first.


This recipe is simple, delicious, and fun to make. If you want to put your own special twist on these by all means please do, creativeness is my favorite part about baking, but I do promise you that if you follow this recipe to a tee you will have the most delicious, refreshing and mouth-watering cupcakes ever. So either way it’s a win win.



I used the most adorable cupcake liners by Wilton that I purchased from Target. I think they really added that beautiful pop of color that these cupcakes deserve.

You can find them here. Of course any cupcake liner will do but there’s just something about floral cupcake liners holding a Lemon Poppy Seed Cupcake that just makes my heart happy.


Decorating is typically my favorite step. For these cupcakes I knew going into it that I wanted the frosting, decorating process to be super simple. They’re already so bright and beautiful, I didn’t want to take away from their natural beauty. Listen to me gushing over cupcakes, yikes.

I placed my buttercream into a piping bag fit with a large star tip, which you can find here on my Amazon Storefront.

The BEST Lemon Poppy Seed Cupcakes

Recipe by Maddison Koutrouba – thesqueakymixer.com
0.0 from 0 votes


Total time




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  • 1 3/4 cups all-purpose flour

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 8 Tbsp. unsalted butter, room temp.

  • 3/4 cups sugar

  • Zest of 1 1/2 lemons

  • 1/4 cup lemon juice

  • 1/4 cup sour cream

  • 2 eggs

  • 3/4 cups buttermilk

  • 2 1/2 Tbsp. poppy seeds

  • Buttercream
  • 1/2 cup unsalted butter, room temp.

  • 4 oz cream cheese

  • 4 cups confectioners sugar

  • 1 Tbsp. poppy seeds

  • zest of 1 – 1 1/2 lemons

  • 1/4 cup lemon juice

  • dash of salt


  • Preheat the oven to 350 degrees and line your cupcake pan with liners. Set aside.
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fit with the paddle attachment or by had with a whisk, cream together the butter, sugar, lemon zest, and juice on low speed for about 2 minutes until it’s light and fluffy in color and texture.
  • Add the sour cream and continue to mix on until well combined.
  • Whisk in the eggs one at a time, mixing between each addition.
  • Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Be sure to mix only for a few seconds between each addition to avoid over mixing the batter.
  • Fold in the poppy seeds with a silicone spatula.
  • Scoop and fill the prepared cupcake pans 3/4 of the way full.
  • Bake for 12-15 minutes or until a toothpick inserted comes out clean and the cupcake bounces back after lightly pressing on the top of it. Let the cupcakes cool completely before decorating.
  • To make the buttercream, cream together the butter, cream cheese, and confectioners sugar until evenly combined. Add in the poppy seeds, lemon zest, lemon juice, and salt. Continue to whisk until light and fluffy.
  • Pipe or spread on the buttercream. I used a star tip to frost mine. Do whatever you want and be creative šŸ™‚
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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