These homemade Lemon Poppy Seed Cupcakes are a triple threat: stunning, flavorful, and moist. Plus, they're topped with a heavenly powdered sugar lemon icing that takes them to the next level.
- All-purpose flour - Poppy seeds - Lemon juice - Butter - Eggs - Lemon zest - Baking soda, baking powder, salt - Sugar - Milk - Instant vanilla pudding mix
Fold in the poppy seeds.
Fill muffin cups and bake at 350F for 15 minutes. Cool completely before frosting them.
Pipe the powdered sugar-lemon icing on top of the cupcakes. Garnish with poppy seeds and lemon zest.
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