Lemon Poppy Seed Cupcakes with Lavender Cream Cheese Frosting
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Graduation parties, baby showers and spring birthdays all deserve cupcakes. Lemon poppy seed batter bakes up tender and bright, and a swirl of lavender cream cheese frosting turns it into party cupcakes.
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Why this pairing works
Tangy cream cheese frosting balances sweet lemon cake, and a little Lavender Sugar or lavender extract gives the frosting a floral note without overpowering the lemon.
Makes 12 cupcakes Prep 20 min Cook 20 min
Ingredients
- 1 bag Lavender Muffin Mix (Lemon Poppy Seed), plus the ingredients listed on the package, or our from-scratch lemon poppy seed batter
- 8 oz cream cheese, softened
- 4 Tbsp butter, softened
- 2 1/2 cups powdered sugar
- 1/8 tsp Lavender Extract, or 1/2 tsp vanilla plus 1 Tbsp Lavender Sugar
- 1 tsp lemon zest, plus a pinch of salt
- 2 Tbsp Lavender Sugar, for sprinkling
Directions
- Prepare the batter according to the package directions, or the from-scratch batter linked below, and divide among 12 paper-lined muffin cups.
- Bake as directed, checking a few minutes early, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth. Add the powdered sugar, lavender extract (or vanilla and Lavender Sugar), lemon zest and salt and beat until fluffy, about 2 minutes.
- Pipe or swirl the frosting onto the cupcakes and finish with a sprinkle of Lavender Sugar.
Serve it with: Lavender Honey Sticks (Lemon)
How do you make the cupcakes from scratch?
Use the batter from our lemon poppy seed lavender muffins, but fill the liners only two-thirds full and bake at 350°F for 18 to 20 minutes for flatter tops that hold frosting. It makes 12 to 14 cupcakes.
How do you keep cream cheese frosting from getting runny?
- Use full-fat brick cream cheese, not spread from a tub.
- Beat the cream cheese and butter just until smooth; overbeating thins it.
- Soften the cream cheese, but do not let it get warm.
- If it is too soft to pipe, chill it 20 minutes.
How far ahead can you make cupcakes for a party?
Bake the cupcakes up to 2 days ahead and store them airtight at room temperature, or freeze them unfrosted for up to 2 months. Make the frosting up to 3 days ahead and refrigerate; rewhip it before piping. Frost on the day of the party and keep them in the fridge.
How many cupcakes do you need for a party?
Plan on 1 to 1 1/2 cupcakes per guest, more if there are no other desserts. For a graduation open house, a mix of cupcakes and lemon bars stretches further.
Make it your own
- For a baby shower, tint the frosting pale pink, blue or yellow.
- Top each cupcake with a tiny paper flag in school colors for graduation.
- Fill the centers with a teaspoon of lemon curd before frosting.
- Bake as mini cupcakes for 10 to 12 minutes.
Frequently asked questions
Do frosted cupcakes need the fridge?
Yes, because of the cream cheese. Set them out 20 to 30 minutes before serving.
How much frosting does this make?
Enough for a generous swirl on 12 cupcakes, or a thinner spread on 24 minis.
Can I skip the poppy seeds?
Yes. They add texture, but lemon cupcakes are lovely without them.
Made it? Rate this recipe below and tell us what you celebrated.
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