I believe that there should always be something to celebrate, be it, the successful completion of a job and the beginning of a new one, or the one year anniversary of my Tasty Plan. I also love celebrating the simple things in life, like the fact that there are bushy trees outside, the temperature is warmer, and the air just seems a bit fresher, more aromatic. I love celebrating with food, specially when cupcakes are involved. There is always room to splurge when lemons, poppy seeds and honey are involved. And these are so cute and small, that there is absolutely no reason to join the celebration by eating one up!
I hope you enjoy this Lemon Poppy-seed cupcake. It is sweet, tangy, and earthy. Because this cake is egg-based, it is extremely moist and fluffy. The honey-lemon frosting only adds to its decadence. 
Lemon Poppy Cupcakes, Lemon Honey Frosting
- Total Time: 40 minutes
- Yield: 8 cupcakes 1x
Description
These lemon poppy seed cupcakes are sweet, tangy, and earthy, with a moist and fluffy texture, topped with a decadent lemon honey frosting.
Ingredients
- 1/3 cup (145g) sugar
- 4 egg yolks
- 1 whole egg
- Zest of 1 lemon
- 1/4 cup (25g) all-purpose flour
- 1/4 cup (45g) cornmeal
- Pinch of salt
- 1 stick (115g) unsalted butter, melted and cooled to room temperature
- 1 tbsp (15 ml) poppy seeds
- 1/4 cup (60 ml) honey
- 1 tbsp (15 ml) lemon juice
- 1 cup (115g) powdered sugar
Instructions
- Preheat the oven to 325°F (165°C). Line a cupcake pan with liners and set aside.
- In a clean, dry bowl, combine the all-purpose flour, cornmeal, and a pinch of salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the egg yolks, whole egg, and sugar on medium speed until the mixture is pale and thick, about 3-4 minutes.
- Add the lemon zest and melted butter to the egg mixture, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the poppy seeds gently using a spatula.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, prepare the frosting by combining honey, lemon juice, and powdered sugar in a small bowl. Mix until smooth and well combined.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- Once cooled, frost the cupcakes with the lemon honey frosting.
Notes
- These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a more intense lemon flavor, add a bit more lemon zest to the batter.
- Ensure the butter is cooled to room temperature before adding it to the mixture to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 13
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 120
If You Liked This Recipe, You’ll Love These
- Butterbeer Frosted Cupcakes
- Soy and Dairy-Free Cream Cheese Frosting
- Spring Strawberry Cupcakes
- Perfect Lemon Cake with Lemon Syrup
Frequently Asked Questions
Why does this recipe use cornmeal alongside all-purpose flour?
The ¼ cup (45g) of cornmeal gives these cupcakes a slightly coarser, more rustic crumb compared to an all-flour batter, and it adds a subtle earthy undertone that complements the lemon and poppy seeds. Keep the ratio as written — too much cornmeal will make the cupcake dense.
Why does the recipe use mostly egg yolks rather than whole eggs?
The recipe calls for 4 egg yolks plus 1 whole egg specifically to create a richer, denser fat content that keeps the cupcakes extremely moist and fluffy, as the author describes. Yolks contribute more fat than whites, so replacing them with whole eggs will produce a slightly drier result.
Why must the melted butter be cooled to room temperature before adding it?
Hot butter added directly to the beaten egg mixture can cook the eggs and cause the batter to curdle. The notes explicitly flag this: let the 1 stick (115g) of butter cool fully before mixing it in.
How long do these cupcakes keep, and can I intensify the lemon flavor?
The notes say these are best fresh but can be stored in an airtight container for up to 2 days. For stronger lemon flavor, the notes suggest adding more lemon zest to the batter — the current recipe uses the zest of 1 lemon.
Really good, tasted delicious and looked great. Thank you for a super-recipe!
The actual cupcake batter itself was good, however the frosting was nothing more than butter. We found that it did not fluff up as frosting usually does and tasted like eating a stick of butter with lemon juice. Personally we would use a different frosting recipe on these cupcakes.