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Easy Lemon Poppy Seed Cupcakes with Light Cream Cheese Frosting

Name: Easy Lemon Poppy Seed Cupcakes with Light Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons poppy seeds; 1/2 cup plain yogurt (or dairy-free yogurt for a dairy-free option); 1/4 cup vegetable oil (canola or light olive oil); 2 large eggs; 1 tablespoon lemon zest (from about 1 large lemon); 1/4 cup fresh lemon juice (about 2 lemons); 1 teaspoon vanilla extract; 4 ounces cream cheese, softened (or vegan cream cheese as needed); 1/4 cup unsalted butter, softened (or dairy-free butter alternative); 1/2 teaspoon vanilla extract; 1 cup powdered sugar, sifted; 1 teaspoon fresh lemon juice

By Beginnerbakes Editorial TeamPublished Apr 2, 2026 | Updated Sep 30, 2026

American 35 mins Beginner-friendlyEasyOne BowlStep By Step

Lemon poppy seed cupcakes with a one-bowl batter and cream cheese frosting mixed separately. Cool the cupcakes completely before frosting.

Easy Lemon Poppy Seed Cupcakes with Light Cream Cheese Frosting

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
1/2 cup plain yogurt (or dairy-free yogurt for a dairy-free option)
1/4 cup vegetable oil (canola or light olive oil)
2 large eggs
1 tablespoon lemon zest (from about 1 large lemon)
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon vanilla extract
For the frosting
4 ounces cream cheese, softened (or vegan cream cheese as needed)
1/4 cup unsalted butter, softened (or dairy-free butter alternative)
1/2 teaspoon vanilla extract
1 cup powdered sugar, sifted
1 teaspoon fresh lemon juice

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until combined evenly.
Add the plain yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract to the dry ingredients.
Gently mix with a wooden spoon or spatula until just combined, leaving a few small lumps to ensure tender cupcakes. Avoid overmixing.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Add vanilla extract and fresh lemon juice, then gradually beat in sifted powdered sugar until light and fluffy.
Once cupcakes are completely cool, frost generously using a knife or piping bag.
Optional: Decorate with extra lemon zest or a sprinkle of poppy seeds for an attractive finish.
Serve immediately or store in an airtight container refrigerated for up to 3 days. Bring to room temperature before serving.