This post may contain affiliate links. Read my disclosure policy. Lemon Poppy Seed Cupcakes are a delightful dessert that combines the zesty, fresh flavor of lemon with the subtle, nutty taste of poppy seeds.
This easy Lemon Poppy Seed Cupcake recipe is perfect for Easter, spring and summer gatherings, or any time you crave something light and citrusy. This dessert is beloved for its bright, zesty lemon flavor that complements poppy seeds’ slight crunch and nuttiness. I’ve lightened this recipe by using monk fruit sweetener and swapping most of the butter for applesauce and buttermilk. The texture came out perfectly.
More of my favorite spring desserts are this Carrot Cake with Cream Cheese Frosting, Easter Egg Cake Balls, and Lemon Cheesecake Yogurt Cups.
**Lemon Poppy Seed Cupcake Ingredients**
– Cake Flour gives these cupcakes a lighter, more tender crumb.
– Poppy Seeds add a subtle nutty flavor to the cupcakes.
– Baking Soda ensures the cupcakes rise and have an airy texture.
– Kosher Salt balances the sweetness and brings out the flavors of the other ingredients.
– Sweetener: I used monk fruit to reduce the sugar and carbs in these cupcakes.
– Lemons: Zest 1 and ½ lemons. Then cut them in half and juice 3 of the halves.
– Butter: This healthy lemon poppy seed cupcake recipe uses only 3 tablespoons of butter.
– Eggs: Use 1 large egg and 2 large egg whites.
– Unsweetened Applesauce replaces butter and oil to reduce the calories in these cupcakes.
– Low-Fat Buttermilk makes these cupcakes moist and reacts with the baking soda to help the batter rise.
– Vanilla Extract complements the lemon and poppy seeds and adds a subtle sweetness.
**Lemon Poppy Seed Glaze:** Powdered sugar, fresh lemon juice, water, poppy seeds
**How to Make Lemon Poppy Seed Cupcakes**
1. Combine flour, poppy seeds, baking soda, and salt in a large bowl.
2. Mix sugar and lemon zest in a large bowl, then add butter and beat until light and fluffy.
3. Add eggs, buttermilk, applesauce, lemon juice, and vanilla. Mix until incorporated.
4. Stir wet ingredients into flour mixture until blended.
5. Pour batter into muffin tin with liners and bake at 325°F for 22-25 minutes.
6. Cool cupcakes, then glaze with a mixture of powdered sugar and lemon juice.
7. Sprinkle with poppy seeds and let glaze set before serving.
**Variations**
– Substitute all-purpose flour and cornstarch for cake flour.
– Use granulated sugar instead of monk fruit.
– Make your own buttermilk with lemon juice/vinegar and milk.
– Swap lemon for orange juice and zest.
**Storage**
Store cupcakes at room temperature for 3 days, then refrigerate. Can also freeze for up to 3 months. To thaw, place on the counter or microwave from frozen.
Enjoy these moist and flavorful Lemon Poppy Seed Cupcakes as a light and citrusy treat for any occasion!
