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+ servings

Lemon Poppyseed Cupcakes

You're going to fall in LOVE with this recipe! So fragrant and sweet, with a light 'pop' from the poppy seeds. These cupcakes are sure to delight young and old - easy to make, allergy friendly, and naturally vegan. 
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 Cupcakes
Author Laila Sbeinati


  • 3 C flour
  • 2 C sugar
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp sea salt
  • 2 Tbsp lemon zest (from ~ 3 lemons)
  • 2 1/2 Tbsp fresh lemon juice (from ~ 1 lemon)
  • 1 C unsweetened coconut milk (or dairy free milk of choice)
  • 3/4 C seed or light tasting vegetable oil (I use grapeseed oil)
  • 1 Tbsp poppy seeds


  • Preheat oven to 350F. Line muffin tin and set aside.
  • In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and whisk well with dry ingredients.
  • Then, in a bowl or a large measuring cup, briefly mix together lemon zest, lemon juice, milk, and oil, then add to the dry ingredients and using a spatula, mix until combined.
  • Add the poppy seeds and give it a few more strokes to incorporate into batter.
  • Divide batter evenly into liners, give the pan a couple of light taps then place in the oven to bake for 30 minutes. 
  • Remove and allow to cool before enjoying. Dust lightly with icing sugar or add your frosting - if desired.


If you want to make cute mini cupcakes, this recipe will yield a TON!! Cut all ingredient amounts by half.
Because oven temps vary, check doneness at 25 minutes, mine came out perfect at 30 minutes. You're looking for a nice golden color on top of the cupcakes, and of course that it's fully cooked through - you test that by inserting a toothpick or knife in the middle and if it comes out clean, it's done. 
This recipe yields 24-26 cupcakes, depending on how much you fill each cavity. I suggest you fill liners to about 2/3 of the way.