These lemon poppy seed cupcakes have a moist lemony cupcake base filled with poppy seeds and topped with tangy cream cheese frosting! They're the perfect springtime treat!
Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
In a large bowl, whisk the melted butter, sugar, and lemon zest. Add in the eggs and vanilla and whisk until fully combined.
Stir in sour cream and lemon juice until combined.
Fold in the flour, baking powder, baking soda, and salt until fully incorporated.
Then gently fold in the poppy seeds.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the lemon poppy seed cupcakes cool completely before frosting.
Cream Cheese Frosting
In a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until completely smooth.
Then add in the powdered sugar and beat on slow until combined.
Add in the lemon juice and then beat the frosting for 3-4 minutes on high speed until light and fluffy.
If desired, gently stir in the poppy seeds.
Frost cooled cupcakes with the cream cheese frosting, then garnish with lemon zest and fresh lemon slices if desired!
Notes
The cupcakes are best the same day, but will keep in an airtight container in the fridge for up to 3 days! However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.