Lemon Poppy Seed Cupcakes

Light and fluffy lemon poppy seed cupcakes with a bright citrus flavor, topped with creamy turquoise buttercream frosting, chocolate shavings, and mini speckled candy eggs. These delightful cupcakes are perfect for spring gatherings, Easter celebrations, or simply as a refreshing treat.

Why You’ll Love This Recipe

• Refreshing Citrus Flavor – The perfect balance of lemon juice and zest gives these cupcakes a vibrant, tangy taste.
• Moist and Fluffy Texture – Buttermilk keeps the cupcakes soft and tender.
• Beautiful and Festive – The turquoise frosting, mini eggs, and chocolate shavings make these cupcakes a showstopper.
• Easy to Make – Simple ingredients and step-by-step instructions make this recipe beginner-friendly.
• Perfect for Spring – These cupcakes are an excellent choice for Easter, baby showers, or any spring-themed event.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup buttermilk
• 1 tablespoon poppy seeds

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• A few drops of turquoise food coloring

For Decoration:

• Mini speckled candy eggs
• Chocolate shavings

Directions

1. Prepare the Cupcakes

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking.

2. Make the Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. In a separate large bowl, beat the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.

Gradually add the dry ingredients and buttermilk to the wet mixture, alternating between the two. Stir until just combined—do not overmix.

3. Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ¾ full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

4. Make the Buttercream Frosting

In a large mixing bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, mixing well.

Add the vanilla extract and lemon juice, then mix in a few drops of turquoise food coloring until the frosting reaches your desired shade. Beat until the frosting is light and fluffy.

5. Decorate the Cupcakes

Pipe or spread the buttercream frosting onto each cooled cupcake. Garnish with mini speckled candy eggs and sprinkle chocolate shavings on top for an elegant finish.

6. Serve & Enjoy

These cupcakes are best enjoyed fresh, making them a wonderful addition to spring celebrations!

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Baking Time: 20 minutes
• Total Time: 35 minutes
• Calories per Serving: 350 kcal

Variations

• Almond Flavor Twist – Add ½ teaspoon of almond extract to the batter for a nutty undertone.
• Lemon Glaze Instead of Frosting – Skip the buttercream and drizzle the cupcakes with a simple lemon glaze made from powdered sugar and lemon juice.
• Coconut Addition – Fold ¼ cup shredded coconut into the batter for extra texture.
• Berry Garnish – Replace the mini eggs with fresh blueberries or raspberries for a fruitier topping.
• Vanilla Buttercream – If you prefer a classic flavor, omit the lemon juice from the frosting and use extra vanilla extract.

Storage & Reheating

• Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw them in the refrigerator before frosting and serving.
• Room Temperature: If serving within 24 hours, keep the cupcakes in a cool, dry place.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and frost them just before serving for the freshest taste.

2. Can I substitute buttermilk with regular milk?

For the best texture, buttermilk is recommended. However, you can make a substitute by mixing ½ cup milk with ½ tablespoon lemon juice or vinegar and letting it sit for 5 minutes.

3. Why are my cupcakes dry?

Overbaking or overmixing the batter can lead to dry cupcakes. Be sure to bake them for just 18-20 minutes and mix the batter until just combined.

4. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled lemon juice can be used if fresh lemons are unavailable.

5. How can I make the frosting less sweet?

You can add an extra tablespoon of lemon juice or a pinch of salt to balance the sweetness.

6. Can I use a different frosting color?

Absolutely! Feel free to experiment with pastel shades like pink, lavender, or yellow for different festive themes.

7. What piping tip should I use for frosting?

A large star tip (Wilton 1M or 2D) works well for creating beautiful swirls.

8. Can I omit the poppy seeds?

Yes, the cupcakes will still taste delicious without them.

9. How do I make my cupcakes rise evenly?

Ensure that your ingredients are at room temperature and do not overfill the liners—filling them ¾ full helps create a uniform rise.

10. Can I turn this recipe into a cake?

Yes! Pour the batter into an 8-inch round cake pan and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean.

Conclusion

Lemon Poppy Seed Cupcakes are the perfect springtime treat, offering a bright citrus flavor, a soft and fluffy texture, and a beautifully decorated buttercream finish. Whether you’re making them for Easter, a birthday, or just because, these cupcakes are sure to impress. Try them today and enjoy a delightful bite of sunshine!