Lemon-Poppy Seed Cupcakes

"A Change One Diet email that I received today had this recipe posted. These cupcakes are low in fat too!"
photo by Chef on the coast photo by Chef on the coast
photo by Chef on the coast
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
12 cupcakes




  • 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.
  • In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.
  • 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.
  • Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.
  • 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.
  • Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.

Questions & Replies

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  1. 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!
  2. nice lemon flavor. batter was thin when i put it in turned out fine mr picky liked it
  3. Lemon, poppy seed and low fat - how could I not give these a try! Happy I did as they are very good. The glaze is wonderful - have a copy close at hand in my recipe drawer for times when I am wanting a lemon glaze - looks and tastes great and that's a good combination!
  4. Well based on the fact that in less than 20 minutes out of the oven 11 muffins were gobbled up by four teens and a hubby I'd say these are a definite HIT! I didn't even have time to grab a photo - they were gone! This recipe made 11 cupcakes for me. I did not have time for the glaze as they were eaten as is. The kids did not realize they had lemon in them so I'd suggest to anyone not using the glaze to add some fresh lemon juice or an extract to bulk up that flavor. They are very light in texture and just perfect. Thanks for providing an afternoon snack for my family while I intended to have them as dessert with a glaze! Made for Went to the Market Tag Game.
  5. Very moist and yummy! Made for the February 2009 Aussie/NZ recipe swap. I didn't have cupcake liners and hate to clean out the pans. So.... I used a bread pan instead - to make a loaf. I followed all ingredients exactly as written except for the eggs. I have a really hard time using one part of the egg and not the other so I just added 2 eggs. Thanks for posting!


  1. These are lovely little cupcakes that satisfy that occasional need for a sweet treat. I did a little playing to make these come out to 2 points per serving. Replaced the butter with light butter because that's all I keep during the year; also replaced the buttermilk with a mix of 2 parts non-fat yogurt and 1 part skim milk. Both these substitutions lowered the calories and fat. In baking these, I used a little cooking spray on the muffin cups and skipped the liners. My personal preference as lower fat cupcakes and muffins tend to stick to the liner, but also I find that they do well with the extra crisping that comes with dirrect contact with the metal (much needed in low-fat baking). The cupcakes were moist and tender and had those nice little air pockets that one likes to see in a baked good. The flavor was really nice and not at all sugary (only used half the glaze so if you added it all you might feel differently). My one critique, and it is small, is the size of the cupcakes. They are really quite small, with the batter not reaching the half way mark on my muffin tins. Even with that I only had enough batter for 11 cupcakes. Since half were destined for friends I made them a more standard size and made mine small -- giving me just 6 regular (not jumbo) cupcakes and 3 smaller ones portioned according to the recipe. Thanks!



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