Lemon Poppy Seed Cupcakes with Lemon Icing

A cut open lemon cupcake with icing on a plate.

These are everything you want from a cupcake: moist, soft and fluffy, decorated with creamy lemon icing. The poppy seeds add a nutty flavour and a bit of a texture that I think works well with lemons. Perfect accompaniment to after dinner, afternoon tea or even a special occasion. 

Iced lemon cupcakes arranged on a plate.

Lemon Poppy Seed Cupcakes with Lemon Icing Recipe

Cupcake batter:
  • 35 g butter
  • 85 g caster sugar
  • 1 large egg
  • 1 egg yolk
  • 170 g flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 25 g vegetable oil
  • 1/4 tsp vanilla extract
  • 92 g milk
  • zest of one lemon
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp poppy seeds
Lemon Icing:
  • 56 g butter
  • 225 g cream cheese
  • 454 g icing sugar
  • 1 tsp vanilla extract
  • juice of half a lemon
Ingredients and making of lemon cupcake batter.

Golden brown lemon cupcakes with poppy seeds out of the oven.

  1. Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners. 
  2. To make the cupcake batter cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the oil and vanilla extract.
  3. Sift the flour, baking powder and salt then add the lemon zest. Interchangeably fold in the flour mixture and milk to the batter. Divide the batter between the cupcake liners and bake for 10-15 minutes. Place on a wire rack and allow to cool completely.
  4. To make the icing, cream the butter then add the cream cheese and beat until well combined. Add icing sugar, vanilla extract and lemon juice and again mix well. Add more lemon juice or icing sugar to reach your desired consistency. Ice the cupcakes and try not to eat them all yourself!
Lemon Cupcakes with Lemon Icing sprinkled with poppy seed on a plate and three dessert forks.

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