Lemon Poppy Seed Cupcakes! 

Brighten up any day with these delightful Lemon Poppy Seed Cupcakes, perfect for spring celebrations or as a cheerful treat to enjoy any time. Featuring a moist lemon cupcake speckled with poppy seeds, a tangy homemade lemon curd filling, and a creamy cream cheese frosting, these cupcakes are sure to impress with their perfect balance of sweet and tart flavors.


For the Cupcakes:

  • 1 1/4 cups all-purpose flour (159 g)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/4 cup unsalted butter, room temperature (56 g)
  • 1/4 cup vegetable oil (60 ml)
  • 3/4 cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • 1/4 cup milk, room temperature (60 ml)
  • 1/4 cup lemon juice (60 ml)
  • 2 tbsp lemon zest (10 g)
  • 2 1/2 tsp poppy seeds

For the Lemon Curd:

  • 6 tbsp unsalted butter, room temperature (84 g)
  • 2/3 cup granulated sugar (133 g)
  • 4 large eggs
  • 1/2 cup lemon juice (120 ml)
  • 6 tbsp lemon zest (30 g)
  • 1/4 tsp salt

For the Cream Cheese Frosting:

  • 1 cup cream cheese, room temperature (226 g)
  • 1/2 cup unsalted butter, room temperature (113 g)
  • 4 cups powdered sugar, sifted (500 g)
  • 1 1/2 tsp vanilla extract (7 ml)


  1. Cupcakes:
    • Preheat the oven to 350°F (177°C) and line a cupcake tin with liners.
    • Sift together the flour, baking powder, baking soda, and salt.
    • In a mixing bowl, cream together the butter, oil, and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Incorporate the milk, lemon juice, lemon zest, and poppy seeds.
    • Gently fold in the dry ingredients until just combined to prevent overmixing.
    • Evenly distribute the batter among the cupcake liners, filling each two-thirds full.
    • Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
  2. Lemon Curd:
    • In a separate bowl, cream together the butter and sugar. Beat in the eggs one at a time, then mix in the lemon juice, zest, and salt.
    • Transfer the mixture to a saucepan and cook over medium-low heat, stirring constantly until the curd thickens and reaches 170°F (76°C) or coats the back of a spoon.
    • Remove from heat and chill in the refrigerator for at least 2 hours until set.
  3. Cream Cheese Frosting:
    • In a large bowl, beat together the cream cheese and butter until light and fluffy. Gradually add the powdered sugar and vanilla, continuing to beat until smooth.
  4. Assemble the Cupcakes:
    • Cut a cone-shaped piece from the top of each cupcake and set aside. Fill the cavity with chilled lemon curd.
    • Pipe the cream cheese frosting around the edge of each cupcake, creating a border. Place a small dollop of lemon curd in the center for an extra burst of flavor. Sprinkle additional poppy seeds on top for decoration.

Tips for Perfect Cupcakes

  • Ingredient Temperature: Ensure all ingredients are at room temperature to facilitate smoother mixing and more uniform texture.
  • Filling the Liners: Do not overfill the cupcake liners to avoid spillage during baking. Two-thirds full is ideal.
  • Sifting: For the smoothest frosting, sift the powdered sugar beforehand to eliminate any lumps.

These Lemon Poppy Seed Cupcakes are the perfect combination of light and zesty flavors with a playful twist, making them ideal for springtime desserts or special occasions. Enjoy the refreshing burst of lemon with each bite of these beautifully crafted cupcakes.

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