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Lemon poppy seed cupcake
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4.87 from 15 votes

Lemon Poppy seed cupcakes

These crazy moist Lemon Poppy seed cupcakes are the prettiest, easiest, most delicious cupcakes you will ever make!
Prep Time1 hr
Cook Time1 hr
Waiting time1 hr
Total Time3 hrs
Course: Dessert
Cuisine: American
Servings: 6 Large
Calories: 669kcal
Author: Kata



  • 100 Unsalted butter room temperature
  • 100 g Granulated sugar
  • 1 Egg room temperature
  • 135 g All purpose flour
  • Pinch of salt
  • ½ teaspoon Baking powder
  • 135 g Whole milk room temperature
  • 2 tablespoon Poppy seeds
  • 1 Lemon zest zest of 1 lemon
  • ½ teaspoon White vinegar
  • ½ teaspoon Baking soda

Lemon curd

  • 65 g Fresh Lemon juice freshly squeezed, juice of approx. 2 lemons but measure it
  • 2 Egg yolks
  • 90 g Granulated sugar
  • 1-2 Lemon zest Zest of the lemons squeezed before
  • 65 g Unsalted butter room temperature


  • 150 g Mascarpone
  • 35 g Icing sugar sifted
  • 120 g Heavy Cream very cold


Make the lemon curd filling

  • Start with making the filling, follow my lemon curd recipe and let it cool

Continue with poppy seed muffins

  • Heat oven to 175 C / 347°F
  • With an Electric hand mixer beat room temperature soft butter and sugar together until pale and fluffy then beat the egg in. Do not overbeat
  • Sift flour, salt and baking powder together then add poppy seed, this is the “dry ingredients”, while the room temperature milk is your "wet ingredient"
  • Start adding the dry and wet ingredients into the cupcake batter in the following 4 steps: wet, dry, wet, dry. Fold with a Rubber spatula fold each time
  • Fold in lemon zest
  • Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes soft for days without the taste of vinegar of course!
  • Spoon or Pipe the mixture into Cupcake pan till approx. ¾. This recipe makes 6 large cupcakes
  • Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack


  • Once cupcake coosled to room temperature and lemon curd sets, make a small hole on each of the cupcakes and fill it with lemon curd
  • For the frosting beat mascarpone, very cold heavy cream, and powder sugar until smooth and fluffy, about one or two minutes with Electric hand mixer. Once it has reached the right consistency, do not overbeat as it can become runny.
  • Move frosting into a piping bag and pipe frosting onto room temperature cupcakes, I am using Wilton 1M piping nozzle tip
  • Dust with some more poppy seed and decorate with edible flower
  • Store in fridge


Calories: 669kcal | Carbohydrates: 59g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 176mg | Potassium: 129mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1495IU | Vitamin C: 7mg | Calcium: 162mg | Iron: 2mg