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Luscious and Light Lemon & Poppyseed Cupcakes topped with Lemon Buttercream Frosting – perfect Easter Bake.


Lemon & Poppyseed Cupcakes were one of the first recipes posted on my blog (I think?) and I wrote it in such a dysfunctional way that it didn’t take long for me to trash it and want to post it again… Back when I didn’t know what I was doing with blogging, I was a bit of a messy one so here’s to a delicious new post with scrumptious new photos!

My Lemon Meringue Cupcakes are a delicious cupcake twist on a classic recipe, and they always seem to be a hit. However, I get that there are some people who want something a little different to that, or they just want something more normal.. hence these beauties. I often get Lemon & Poppyseed Muffins at a coffee shop as they’re different to something over chocolatey, but these cupcakes.. they’re the perfect twist.


A delicious and moist cupcake mix made with lemon zest & poppyseed to make them crunchy yet FULL of flavour. The lemon buttercream frosting is made with fresh lemon juice so is packed full of the zingy sweet flavouring that marries so well with the cupcakes. Seriously, they’re heavenly.

These sort of cupcakes really are a lemon version of my Easy Vanilla Cupcakes and there is nothing wrong with that, the recipe works so well, and is so foolproof that I never want to mess with it. Enjoy!


This recipe makes 12 cupcakes!


– 150g Unsalted Butter, Softened
– 150g Caster Sugar
– 3 Medium Free Range Eggs, beaten
– 150g Self Raising Flour
– Finely Grated Zest of 1 lemon
– 1tbsp Poppyseeds

Lemon Frosting
– 150g Unsalted Butter, Softened
– 350g Icing Sugar
– 2-3tbsp Lemon Juice

– Sprinkles
– Poppyseeds



1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Cream together the Butter and Caster Sugar with an electric beater till light & fluffy and smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!.

3) Once combined fold through the lemon zest & poppyseeds till combined well – If the mixture is a little thick then loosen slightly with a few tablespoons of Whole Milk. Using Whole Milk is important as lower fat milks might make the mixture split slightly! :)

4) Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

5) Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!

6) Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Lemon Juice 1 tbsp at a time till you reach your desired flavour & consistency! I usually use about 3 spoonfuls!

7) Decorate your cupcakes how you like – I use lots and lots of sprinkles and a few extra poppyseed for the contrast! – and ENJOY!


Tips and Ideas

These Cupcakes will last in an airtight container for 2-3 days!

The Lemon Frosting can also be made with Lemon Extract, but I use the same lemon that I zested so as not to waste anything!

The Poppyseeds are also optional, but its such a classic recipe!



Find my other Cupcake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Thomas on November 25, 2021 at 4:21 pm

    Could I use recipe in 1lb loaf tin

  2. Helen on November 25, 2021 at 3:16 pm

    Hi Jane would this recipe ok to make in a one 8ich tin thanks

    • Jane's Patisserie on November 30, 2021 at 9:54 am

      Hiya! Yes you can – bake for about 25 – 30 mins. Hope this helps! x

  3. Amy Askew on October 14, 2021 at 7:43 am

    Hi, I’ve made these before and they’re gorgeous – I was wondering if they would work with Stork block instead of butter?

    • Jane's Patisserie on November 8, 2021 at 9:28 am

      Hiya! Yes you can for the sponge, but stick to unsalted butter for the buttercream frosting! Hope this helps, Team Jane x

  4. Carol on July 1, 2020 at 7:16 pm

    Hi Jane,
    I’m absolutely loving your website and amazing recipes – you’ve turned a lockdown baker into an avid cake baker OH is a big fan of your recipes too!)!
    May I ask, what size are your 12 hole muffin trays? I’ve been looking for some on Amazon and the sizes vary so much!
    Thank you, and keep safe.

    • Jane's Patisserie on July 1, 2020 at 8:24 pm

      Hey! I’m not sure – I’ve had many different muffin tins, but generally they all work as long as they aren’t small cupcake ones! x

  5. Louise on June 13, 2020 at 12:45 am

    Hi were did you get theses case from ? Thanks

    • Jane's Patisserie on June 13, 2020 at 9:04 am

      I believe they were from a shop like lakeland but about 4 years ago!

  6. Sharron on June 9, 2020 at 8:29 pm

    Hi Jane,
    What quantities would I use to make two layer 8 inch cake? Sorry to be a pain

    • Jane's Patisserie on June 10, 2020 at 9:05 am

      I would double, and split between two tins! x

  7. Annie on May 24, 2020 at 8:48 am

    Can you make this as a layered cake rather than the Fumo cakes if I doubled the recipe?

    • Jane's Patisserie on May 24, 2020 at 1:30 pm

      Hey! Yes – split between two 8″ tins! x

  8. Lucy on March 8, 2020 at 12:56 pm

    What caster sugar do you use as there is white caster and golden caster sugar does it matter?

    • Jane's Patisserie on March 8, 2020 at 2:37 pm

      I will always use white, unless specified, then I will say golden caster sugar.

  9. Rebecca Brown on November 3, 2019 at 8:40 pm


    I baked these yesterday. I needed a log so I tripled the recipe getting 30 large cupcakes (50g raw batter each). The baking time took longer despite following the oven temp guidelines. Would the thickness of the batter effect cooking time? Thanks!

    • Jane's Patisserie on November 3, 2019 at 8:51 pm

      This recipe creates 12 cupcakes, so tripling would have been 36, not 30. The more batter = longer baking time x

  10. Cassie Jones on May 22, 2019 at 4:58 pm

    Amazing cupcakes! My friends and family loved them. So tasty and moist. Is it possible to make this recipe into a large cake/loaf cake as opposed to cupcakes?

  11. Hasina on July 1, 2018 at 8:19 pm

    Hi, just wanted to know if it would be ok not to add the poppy seed to them recipe if i just want to make lemon cupcakes xxx

  12. M. & L. on April 5, 2017 at 5:44 pm

    Thank you so much for this awesome recipe! My fiancée and I loved the cupcakes so much we have to make them again some day soon! 🙂

  13. Georgina Peacock on November 8, 2016 at 3:47 pm

    I love you’re website! I’ve made so many of your recipes now!
    With these cupcakes, could I take out the poppyseeds and use blueberries? Like the Lemon and Blueberry Muffins? Would it be the same quantity of blueberries as the muffins?
    Thank you. x

    • Jane's Patisserie on November 9, 2016 at 4:22 pm

      Umm I’m not sure really.. the muffins would work very well with buttercream on top, so you could make those but call them Cupcakes? I’m worried these might be too moist with the blueberries in if that makes sense? X

    • Georgina Peacock on November 9, 2016 at 7:40 pm

      That’s great thank you, I’ll give the muffins a go! x

  14. Hazel Irwin on July 30, 2016 at 7:07 pm

    Can I use salted butter in lemon & poppy cupcakes.

    • Jane's Patisserie on July 30, 2016 at 7:38 pm

      You can but unsalted is better for baking in general ?

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