lemon – poppy seed cupcakes

These cupcakes with a gentle crunch of poppy seeds and sparkled with fresh lemon flavor are perfect with a cup of fresh brewed tea. It’s a popular believe, eating cake or bread made with poppy seeds on the first day of the New Year, will bring a year of abundance. With this in mind I wish all of us a happy New Year, may it be a healthy and peaceful one.

bakeaffairs poopy seed cupcakes

Makes 12 cupcakes

Preheat oven to 170° C and lightly grease the muffin pan.

For the cupcakes:

  • 150 g flour
  • 1 1/2 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 170 g sugar
  • 120 g butter
  • 2 eggs, at room temperature
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 60 ml sour cream

In a bowl, whisk together the flour, the poppy seeds, the baking powder and the salt.

In another bowl beat the sugar and butter together until light and fluffy, about for 2 – 3 minutes.

Add the eggs, the lemon zest and the lemon juice and beat until combined.

Add the flour mixture and beat until combined for about 1 minute.

Add the sour cream and beat until just combined.

Divide the batter evenly among the prepared muffin pan, filling each of the cups about three-fourths full.

Bake until golden brown and a toothpick, inserted in the center of a cupcake, comes out clean, for about 20 minutes.

Transfer the cupcakes to a wire rack and let cool completely.

For the buttercream frosting:

  • 3 egg whites, at room temperature
  • 170 g sugar
  • pinch of salt
  • 1 teaspoon poppy seeds
  • 230 g butter, at room temperature, cut in pieces

In a large heatproof bowl, combine the egg whites and the sugar.

Set the bowl over simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved for about 2 minutes.

Remove the bowl from the saucepan and beat the egg white mixture with an electric mixer until it is fluffy and holds stiff peaks for about 6 minutes.

Add the salt, the poppy seeds and the butter, piece by piece, and beating well until thoroughly combined.

Transfer the buttercream to piping bag with a star-shaped opening and press out onto the cupcakes.

The cupcakes can be refrigerated in an airtight container for up to 4 days, bring to room temperature before serving.

Happy baking!


Published by


Bridget's Bakery Blog

12 thoughts on “lemon – poppy seed cupcakes”

  1. Oh my, these also look divine! I am loving your blog. 🙂 Also, there’s a little typo in your title…it made me smile (not trying to be spelling police, but thought you’d like to know and giggle yourself). Have a wonderful day!


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