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


  1. Preheat oven to 350F. Line muffin tin and set aside.

  2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and whisk well with dry ingredients.

  3. 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.

  4. Add the poppy seeds and give it a few more strokes to incorporate into batter.

  5. Divide batter evenly into liners, give the pan a couple of light taps then place in the oven to bake for 30 minutes. 

  6. Remove and allow to cool before enjoying. Dust lightly with icing sugar or add your frosting - if desired.

Recipe Notes

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.