Whatcha Makin' Now?: Lemon Poppy Seed Cupcakes


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Tuesday, January 8, 2013

Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes w/ Lemon Cream Cheese Frosting - @whatchamakinnow #lemondesserts #recipes

*Did you see the post about the #MegaGiveaway yesterday? There is still time to enter.*

I'm off to hang out with my bloggy friends tonight. It's so nice to hang out with a group of people who all enjoy blogging as much as I do. And, no one thinks you're weird when you take multiple pictures of your food before eating it....and then proceed to post updates on every social media channel only to realize your food is now cold.

Now for the cupcakes. I've been wanting to make lemon poppy seed cupcakes for a long time. So when I eyed these cute baking cups I knew it was time. They are a little bigger than a mini-cupcake, but smaller than a regular size. I have a few other sets so you'll probably see them used in another way down the road.

Lemon Poppy Seed Cupcakes w/ Lemon Cream Cheese Frosting - @whatchamakinnow #lemondesserts #recipes

I loved this cupcakes. The cake is muffin like with just the right amount of lemon. The frosting is sweet and lemony and just melts in your mouth. You should make these. ASAP.

Lemon Poppy Seed Cupcakes

2/3 cup sugar
zest and juice of 1 lemon
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 large eggs
1 tsp pure vanilla extract
1/2 tsp lemon extract
1 stick unsalted butter, melted and cooled
2 TBSP poppy seeds

8 oz cream cheese, softened
1/4 cup butter, softened
2 TBSP lemon juice
2 tsp lemon zest
1 tsp vanilla extract
5 cups powdered sugar (add/subtract for desired consistency)

Preheat the oven to 400 degrees. Line muffin pan with 12 liners and set aside.

In a large bowl, combine the lemon zest and sugar. Whisk in the flour, baking powder, baking soda and salt. Set aside.

In another bowl, whisk together the sour cream, eggs, vanilla, lemon juice, and melted butter until blended.

Add the liquid ingredients to the dry ingredients and combine, but do not over mix (a few lumps are okay). Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 12 to 18 minutes or cupcake tops are golden and a knife inserted comes out clean. Allow cupcake to cool completely before frosting.

For frosting, beat cream cheese, butter, lemon zest and juice, and vanilla. Gradually add powdered sugar until desired consistency. Spread frosting onto cupcakes or use pipping bag. Store in an airtight tight container.

Makes 12 standard sized cupcakes. (My liners were a little larger than mini's and I ended up with 24 cupcakes.)

Source: Cupcakes - Two Novice Chefs, One Tiny Kitchen / Frosting - All Recipes

Printer Friendly Recipe


  1. Mmmmmmmmm, these look delicious!

  2. These are so pretty! I don't think I've ever baked with poppy seeds but I know I would like these cupcakes :)

    1. You should! It just adds a little something something. :)

  3. These cupcakes look wonderful! I love lemon desserts. And, your photos are amazing as well.

    I've nominated you for a Liebster Blog Award.


  4. Looks delicious ! i hope you dont mind if i re-blog this on my site :)

  5. I just made those. First of all, those are not cupcakes. Those are muffins, very good muffins actually. Other thing, I can taste baking powder, probably should be reduced to 1 and 1/2 tsp. I am not going to make frosting, 5 cups of sugar and 8 oz. of cream cheese plus 1/4 c. of butter will taste like a worst store bought frosting. Waaay to sugary...

    1. Thanks for the feedback. I didn't notice the taste of baking powder, but thanks for sharing. I consider anything with yummy frosting a cupcake, but yes, you could go without the frosting. My co-workers and I REALLY enjoyed the frosting and I guess it's just personal preference on how sweet you like the frosting. I wish you would have left you email or blog link so I could make sure you get my response. Thanks again for your feedback!

  6. how long before the event did you make these? Did you refrigerate or cover them to keep them fresh? I'm making these for a friend's birthday, but I have to make them a couple days before. They look delish, by the way

    1. Couple ideas:

      1 - Make the cupcakes and frosting, but don't assemble. Make the cupcakes and after completely cool store at room temperature in an airtight container. Make the frosting and refrigerate. Then, the day of the party let the frosting soften and then decorate!

      2 - If you do have to make and decorate, I would store in the refrigerator because the frosting is cream cheese based.

      Hope that helps!


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