Spring means bright flavors and these lemon poppyseed cupcakes do not disappoint. They are soft, sweet and bursting with lemon flavor. As a kid, I was always obsessed with lemon poppyseed flavors. I loved those big fluffy Costco lemon poppyseed muffins. Do you know the ones I’m talking about? Anyways, I love making these cupcakes at home and making them allergy-friendly so that everyone can enjoy them! They are easily made gluten free, dairy free, nut free, egg free, soy free and more! They are the perfect fluffy and seasonal treat. Bring them to your next party, potluck, baby shower or to Easter brunch! This dessert is simple to make and is ready in under an hour. The best part is that they are made in one bowl! If you love these cupcakes, you will also love my carrot cake cupcakes, lemon blueberry cake and chocolate lava cake!
Why You’ll Love This Treat
It’s easy to make in one bowl!
These cupcakes combine fresh lemon flavors with sweet vanilla frosting.
They are allergy-friendly and easy to make gluten free, dairy free and egg free!
These cupcakes are perfect for Easter brunch or your next party.
They are super simple to make and even novice bakers will have success!
It’s a great way to make a high-quality bakery treat right at home.
They are kid-friendly!
Equipment Needed
All you need to make these lemon poppyseed cupcakes is a zester, a bowl, a spoon, a cutting board, a knife, a muffin tin, baking cups, a piping bag and measuring cups and spoons.
Ingredients Needed
Flour: I used gluten free flour because I am gluten free! My favorite one is Bob’s Red Mill Paleo Flour.
Poppyseeds: I actually used chia seeds here, but you can also use poppyseeds!
Lemons: For this recipe, you will need the zest of two lemons and you will also need 2 tbsp of lemon juice.
Eggs: I used flax eggs in this recipe, but you can also use regular eggs.
Milk: I used dairy free milk in this recipe because I’m dairy free!
Sugar: I love using coconut sugar in my baking because it has a lower glycemic index.
Yogurt: I used vanilla coconut yogurt in these muffins to make them super moist and also keep them dairy free.
Oil: I used olive oil in these muffins! It adds richness and keeps these muffins moist.
Baking Soda: Baking soda helps these cupcakes rise and become light and airy.
Baking Powder: Baking powder helps these cupcakes stay fluffy.
Vanilla Extract: Vanilla adds a warm flavor to these lemon cupcakes!
Salt: My favorite is Redmond’s salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Frosting: I topped these cupcakes with a swirl of vanilla frosting!
Step By Step Instructions
Step 1: Gather your ingredients and preheat oven to 350°F.
Step 2: In a large bowl, whisk together flax eggs, milk, yogurt, oil, lemon juice, poppyseeds and vanilla.
Step 3: Add in flour, lemon zest, baking soda, baking powder, and salt.
Step 4: Scoop into muffin tin and bake for 18–22 minutes or until a toothpick comes out clean.
Step 5: Let cool and frost with vanilla frosting. Option to add lemon zest on top!
Storage
Store these cupcakes in an airtight container in the refrigerator for 4-5 days. These cupcakes can be made the night before for Easter or a get together!
Variations
Frosting: I used vanilla frosting for these lemon poppyseed cupcakes, but feel free to also try lemon or chocolate frosting.
Sugar: Try using cane sugar or date sugar instead of coconut sugar. Any sugar works in this recipe!
Fruit: Add in blueberries to make these cupcakes lemon blueberry flavored!
Topping: Add candied lemons on top!
How To Serve
There are so many ways to serve these delicious lemon poppyseed cupcakes:
Pair them with a matcha latte or herbal tea!
Add a sprinkle of lemon zest or poppyseeds on top for serving.
Serve these cupcakes as part of an Easter spread!
Arrange them on a cake stand or wooden board for a beautiful presentation.
Recipe FAQ
Can I leave the frosting off?
Feel free to leave the frosting off of these cupcakes if you are going for more of a muffin vibe.
Can I add more lemon flavor?
You can add more lemon flavor to these muffins by adding the zest of an additional lemon or adding lemon extract.
What other frosting could I use?
Try using chocolate, lemon or matcha frosting!
Can I use a box mix for these cupcakes?
Feel free to dress up a box of vanilla cupcakes by adding lemon juice and zest.
How can I reduce the sugar in these cupcakes?
Skipping the frosting can help reduce sugar in these cupcakes!
Are these cupcakes gluten free?
Yes, these cupcakes are gluten free if you use a gluten free flour.
Are these cupcakes dairy free?
Yes, these cupcakes are dairy free as long as you use dairy free milk and frosting.
Are these cupcakes egg free?
These cupcakes are egg free if you use flax eggs!
Related Recipes
Be sure to try these fun dessert ideas next:
Frozen Samoa Rice Krispie Treats
If you make these lemon poppyseed cupcakes and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Lemon Poppyseed Cupcakes
Equipment
- 1 bowl
- measuring cups and spoons
- 1 zester
- 1 spoon
- 1 cutting board
- 1 piping bag
Ingredients
- 1 3/4 cups flour gluten free
- 2 tbsp poppyseeds (or chia seeds)
- zest of 2 lemons
- 2 eggs (or flax eggs)
- 1/4 cup milk dairy free if needed
- 1/3 cup coconut sugar
- 1/4 cup coconut yogurt
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- dash salt
- 1 carton vanilla frosting
Instructions
- Gather your ingredients and preheat oven to 350°F.
- In a large bowl, whisk together flax eggs, milk, yogurt, oil, lemon juice, poppyseeds and vanilla.
- Add in flour, lemon zest, baking soda, baking powder, and salt.
- Scoop into muffin tin and bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool and frost with vanilla frosting. Option to add lemon zest on top!
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