Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes Recipe

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Sherry Moeller


Serve these with coffee or tea or an after dinner treat.

★★★★★ 1 vote
15 Min
25 Min


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1 c
all-purpose flour
1 tsp
baking powder
1/2 tsp
1/4 tsp
baking soda
2 Tbsp
tub margarine
1 Tbsp
extra light olive oil
1/2 c
granulated sugar
1 large
1 large
2 tsp
grated lemon peel
1/2 c
2 Tbsp
poppy seeds
lemon glaze
1/3 c
confectioner's sugar
2 tsp
fresh lemon juice

How to Make Lemon Poppy Seed Cupcakes


  • 1Arrange oven rack in center of oven. Heat oven to 350 degrees F. Line twelve 2 1/2 inch muffin cups with paper liners.
  • 2Stir flour, baking powder, salt, and baking soda together in a large bowl until well combined.
  • 3Beat margarine and oil together in a large mixer bowl on medium speed until combined. Gradually add granulated sugar; beat until light and creamy. Add whole egg, then egg white, beating well after each addition. Beat in lemon zest.
  • 4Alternately fold flour mixture and buttermilk into egg mixture, beginning and ending with flour mixture. Stir in poppy seeds.
  • 5Spoon batter into muffin cups. Bake until golden brown and a toothpick inserted into center of cupcakes comes out clean, 20 to 22 minutes. Remove from pans and cool on a wire rack. (Can be made ahead. Cool, wrap cupcakes well in plastic wrap, place in resealable plastic storage bag and freeze up to 1 month. Thaw before proceeding.
  • 6Make lemon glaze. Combine confectioners' sugar and lemon juice in a small bowl, stirring until smooth. Drizzle or spread over cooled cupcakes.

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About Lemon Poppy Seed Cupcakes

Course/Dish: Muffins
Other Tag: Healthy

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.