Lemon-Poppy Seed Cupcakes

READY IN: 40mins
Recipe by lauralie41

A Change One Diet email that I received today had this recipe posted. These cupcakes are low in fat too!

Top Review by Veggie Fam

I also thought the batter was too thin but they turned out awesome. They were a little on the small side for what I think of "cupcakes"- the batter filled each muffin slot to about 1/2 way (a little more then 2 TBSP each). When cooked they didn't even rise up to the top of the muffin tin... so they are kind of a cross between a mini-muffin and a normal muffin which I actually found perfect for little hands! I didn't find these absurdly sweet either, which is a problem I find with most cupcakes. Delicious! Even my super picky boy gobbled these up! Thanks for sharing!

Ingredients Nutrition


  1. With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside.
  2. In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.
  3. In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest.
  4. Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.
  5. Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes.
  6. Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.

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