Soft and refreshing Lemon Poppy Seed Cupcakes made with fresh lemon juice, lemon zest, and crunchy poppy seeds topped with creamy lemon frosting.

Scale

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon poppy seeds

¾ cup granulated sugar

½ cup vegetable oil or melted butter

2 large eggs

½ cup sour cream or plain yogurt

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

½ cup unsalted butter

2 cups powdered sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1–2 tablespoons milk

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. Whisk flour, baking powder, baking soda, salt, and poppy seeds in a bowl.

3. In another bowl mix sugar, oil, eggs, sour cream, lemon juice, lemon zest, and vanilla extract.

4. Gradually combine dry ingredients with wet ingredients until smooth batter forms.

5. Fill cupcake liners about two thirds full with batter.

6. Bake for 18–22 minutes until a toothpick inserted comes out clean.

7. Remove cupcakes and allow them to cool completely on a wire rack.

8. Beat butter and powdered sugar until creamy to make the frosting.

9. Add lemon juice, lemon zest, and vanilla extract and mix until smooth.

10. Frost cooled cupcakes and garnish with extra lemon zest or poppy seeds.

Use fresh lemon juice for the brightest flavor.

Do not overmix the batter to keep cupcakes light and fluffy.

Let cupcakes cool completely before frosting.

Unfrosted cupcakes can be frozen for up to 2 months.