Lemon Poppy Seed Cupcakes
Light, citrusy, and perfectly sweet, these lemon poppy seed cupcakes are soft and moist with a hint of crunch. Topped with a smooth honey buttercream, they strike the perfect balance between bright and rich flavors—ideal for any spring occasion.
Servings: 12 cupcakes
Calories: 340kcal
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.