Light Spring Lemon Poppy Seed Cupcakes with Cream Cheese Frosting
These light and airy lemon poppy seed cupcakes feature a fresh citrus zing and a smooth, tangy cream cheese frosting. Perfect for spring gatherings, they offer a delightful balance of sweet, tangy, and crunchy textures.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 6 tablespoons (85g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120g) plain Greek yogurt
- 3 tablespoons fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- 8 ounces (225g) cream cheese, softened
- 4 tablespoons (55g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until just combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
- Spoon batter into cupcake liners about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and beat until fluffy.
- Mix in fresh lemon juice just to combine.
- Frost cooled cupcakes and garnish with lemon zest or poppy seeds if desired.
Notes
Use room temperature eggs and butter for best texture. Avoid overmixing the batter to keep cupcakes light and fluffy. Chill frosting briefly if too soft before applying. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed. For dairy-free, use coconut yogurt and vegan cream cheese alternatives.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: lemon cupcakes, poppy seed cupcakes, cream cheese frosting, spring dessert, easy cupcakes, homemade cupcakes, light cupcakes