Lemon Poppy Seed Cupcakes

Bright and bakery-inspired, these Lemon Poppy Seed Cupcakes are quick and easy to make using a boxed cake mix, perfect for when you're short on time but want a delicious homemade treat.

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Prep Time 10

Cook Time 18

Total Time 28

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Cupcake Ingredients

1 box lemon or yellow cake mix Use a lemon or yellow cake mix for the base.
3 large eggs Use room temperature eggs for best results.
1/2 cup oil Can substitute with melted butter or applesauce.
1/4 cup fresh lemon juice Fresh lemon juice adds a bright flavor.
1 tablespoon lemon zest Zest adds intense lemon flavor.
2 tablespoons poppy seeds Gives the cupcake their signature look and taste.

Frosting Options

1 cup cream cheese frosting Tangy and pairs wonderfully with the lemon.
1 cup powdered sugar For a simple lemon glaze.
1 cup whipped topping Light option, can fold with lemon curd.

Method

Preparation

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a mixing bowl, combine the cake mix, eggs, oil, lemon juice, lemon zest, and poppy seeds.
Mix until just combined; do not overmix.

Baking

Pour the batter into the cupcake liners, filling each about two-thirds full.
Bake for 15-18 minutes, or until a toothpick comes out with a few moist crumbs.
Allow the cupcakes to cool completely before frosting.

Frosting and Serving

Frost with your choice of cream cheese frosting, lemon glaze, or whipped topping.
Decorate with additional poppy seeds or lemon zest as desired.

Notes

For extra moisture, consider adding sour cream or Greek yogurt to the batter. Variations include adding fresh berries or coconut milk for a unique twist.