Published: February 7, 2026

These Lemon Poppy Seed Cupcakes are delicious, bright and full of fresh lemon flavor. Topped with a tangy cream cheese frosting, they’re the perfect balance of sweet and citrusy. They feel elegant yet simple, a perfect little treat for spring.

These Lemon Poppy Seed Cupcakes are one of those desserts that feel light, fresh and effortless. They’re soft, tender and the flavor is vibrant, citrusy without being overly sweet, which makes them perfect if you enjoy desserts that aren’t heavy or sugary. The poppy seeds add a subtle texture and pair so nicely with the lemon. Topped with tangy cream cheese frosting, each bite tastes amazing!

They look simple at first glance, but there’s something very elegant about them. I finished mine with a few edible flowers, which makes them feel extra special and perfect for spring. Lemon, poppy seeds and cream cheese is a combination I honestly love so much.

I can already see myself turning this recipe into a cake lol. If you want something a little more indulgent, you could fill the cupcakes with lemon curd for an extra burst of citrus. I personally loved keeping these simple, letting the flavors shine on their own.

WHY YOU’LL LOVE THIS RECIPE

💛Bright lemon flavor - These cupcakes are full of fresh, lemony flavor that tastes light and refreshing.

💛Soft and tender crumb - They bake up perfectly soft.

💛Not overly sweet - The sweetness is balanced, so they’re ideal if you prefer citrusy desserts that aren’t too sugary.

💛Tangy cream cheese frosting - The frosting adds just the right amount of tang to complement the lemon.

💛Simple but elegant - They look beautiful with minimal effort, especially when finished with edible flowers.

💛Perfect for spring - Light, fresh and delicious.

💛Great flavor combination - Lemon, poppy seeds and cream cheese work together so well.

💛Easy to customize - You can fill them with lemon curd or keep them simple, depending on your preference.

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Tools you will need for the recipe

• Muffin tin - Standard 12 cup tins work perfectly for this recipe.

• Cupcake liners

• Hand whisk or electric hand mixer

• Mixing bowls

• Spatula

Baking Essentials

Wilton Muffin Pan Buy Now →	200pcs Cupcake Liners Buy Now →	Stainless Steel Whisk Set Buy Now →
SMEG Hand Mixer Buy Now →	Silicone Spatula Set Buy Now →	Nordic Ware Batter Bowl Buy Now →

Frequently asked questions

1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and store them unfrosted. Frost them the day you plan to serve for the best texture and flavor.

2. How should I store these cupcakes?
Because of the cream cheese frosting, store them in an airtight container in the fridge. Let them sit at room temperature for a bit before serving.

3. How long do they keep?
They’re best within 2-3 days.

4. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting. Wrap them well and freeze for up to 1-2 months, then thaw and frost before serving.

5. Can I fill them with lemon curd?
Yes! You can core the cupcakes and fill them with lemon curd for extra tang. I personally loved them plain, but it’s a great option if you want more lemon.

6. Are these cupcakes very sweet?
No, they’re more bright and citrusy than sweet. Perfect if you prefer lighter desserts with balanced sweetness.

7. Can I skip the poppy seeds?
Yes, you can leave them out if you prefer. The cupcakes will still be delicious, just without the extra texture.

8. What kind of cream cheese works best for the frosting?
My personal favorite is Philadelphia cream cheese.

9. Can I double this recipe?
Yes, this recipe doubles very easily.

Ingredients you will need for this recipe

For the cupcakes

Unsalted butter: Make sure it’s slightly softened to easily combine it with the sugar.
Granulated sugar: Sweetens the cupcakes.
Eggs: Help bind everything together and give structure. Make sure you’re using large eggs.
Vanilla bean paste or vanilla extract: Either works perfectly here.
Milk: Keeps the batter light and smooth.
Plain yogurt: Adds moisture and a slight tang, making the cupcakes extra soft. Sour cream or greek yogurt works great as a substitute.
All purpose flour: Gives the cupcakes structure. (Missing from the photo above, forgot it!)
Baking powder: Helps the cupcakes rise and stay fluffy. Make sure it’s fresh for the best result.
Poppy seeds: Add subtle crunch and that classic lemon poppy seed look and texture. You can reduce or skip them if you prefer.
Lemon zest: Brings a natural lemon flavor.
Optional: Lemon extract: Boosts the lemon flavor even more. You can skip it if you prefer a more subtle citrus note.

For the frosting

Cream cheese: Creates a rich, tangy frosting that pairs perfectly with lemon. I used Philadelphia cream cheese.
Granulated sugar: Sweetens the frosting.
Whipping cream: Whipped into the frosting for a light, airy texture.
Vanilla bean paste: Vanilla extract can work as a substitute.
Poppy seeds: A small touch adds a bit of texture.

SHOP THE INGREDIENTS

365 Organic Poppy Seeds

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Pure Vanilla Bean Paste

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Pure Lemon Extract

Buy Now →

Step by step instructions with photos

1.Preheat the oven to 180°C and line a muffin tin with 12 cupcake liners.

2. In a large bowl, rub the lemon zest into the sugar with your fingers.

3. Add the butter and mix until combined.

4. Next, mix in the eggs along with the vanilla extract until fully combined.

5. Then mix in the milk, yogurt and optionally the lemon extract.

6. Add the flour and baking powder and mix until just combined.

7. Lastly, gently fold in the poppy seeds.

8. Divide the batter evenly between the 12 cupcake liners.

9. Bake in the preheated oven for about 18 minutes, or until a toothpick inserted into the center comes out clean.

10. Once baked, let the cupcakes cool completely.

11. While the cupcakes are cooling, prepare the frosting.

12. In a large bowl, combine the cream cheese with the sugar and vanilla bean paste until smooth.

13. Add the whipping cream and poppy seeds, then beat until thick and pipeable.

14. Once the cupcakes are fully cooled, frost them and enjoy!

Yield: 12

Author: Angie