Lemon and honey are a perfect match, and these Lemon Poppy Seed Cupcakes with Honey Buttercream prove just that.
The cupcakes are light and moist, with a bright citrus flavor and just the right amount of poppy seed crunch.
The frosting is smooth and creamy, with natural sweetness from honey that balances the tartness of the lemon.
These cupcakes are a beautiful choice for spring gatherings, bridal showers, or anytime you want a fresh and elegant treat.
What You’ll Need
These cupcakes start with a simple batter made from all-purpose flour, sugar, baking powder, salt, unsalted butter, eggs, buttermilk, fresh lemon juice, and zest.
The poppy seeds add texture and a nutty depth.
For the honey buttercream, you’ll need butter, powdered sugar, honey, vanilla extract, and a little heavy cream to create a smooth and pipeable consistency.
How to Make Lemon Poppy Seed Cupcakes with Honey Buttercream
Preheat the oven to 350°F and line a muffin tin with cupcake liners.
In a bowl, whisk together the dry ingredients—flour, sugar, baking powder, salt, and poppy seeds.
In another bowl, beat the butter until creamy, then mix in the eggs, lemon juice, lemon zest, and buttermilk.
Slowly add the wet ingredients to the dry, stirring just until combined.
Overmixing will make the cupcakes dense, so stop as soon as the batter is smooth.
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool completely before frosting.
For the buttercream, beat the softened butter until light and fluffy.
Slowly add the powdered sugar, mixing until smooth.
Pour in the honey and vanilla, then add heavy cream, one tablespoon at a time, until the frosting reaches the right consistency.
It should be creamy but hold its shape when piped or spread.
Once the cupcakes are completely cool, frost them with the honey buttercream.
Use a piping bag for a polished look or spread it with an offset spatula for a rustic finish.
Tips and Variations
- For extra lemon flavor, brush the tops of the cupcakes with a little lemon syrup while they’re still warm.
- To enhance the honey flavor, drizzle a small amount over the frosting before serving.
- For a floral twist, add a tiny bit of lavender or chamomile to the frosting.
- If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice and let it sit for five minutes.
Lemon Poppy Seed Cupcakes
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ tablespoons poppy seeds
For the Honey Buttercream
- 1 cup unsalted butter softened
- 2 ½ cups powdered sugar
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds.
- In another bowl, beat the butter until creamy, then mix in eggs, lemon juice, zest, and buttermilk.
- Slowly combine the wet and dry ingredients, stirring just until smooth.
- Fill cupcake liners two-thirds full and bake for 18 to 20 minutes, until golden and a toothpick comes out clean.
- While the cupcakes cool, beat the butter for the frosting until light and fluffy.
- Slowly add powdered sugar, honey, and vanilla, mixing until smooth. Add heavy cream one tablespoon at a time until the frosting is creamy and spreadable.
- Frost the cupcakes and serve.