Spring Poppy Lemon Cupcakes {recipe}

spring lemon poppy cakes1

What better way to welcome spring than with the happiest little lemon & poppy seed cupcakes!  These cupcakes look great and have such a deliciously refreshing taste, the perfect addition to any spring gathering!  Oh, and the best part?  Each large cupcake is only 125 calories, and mini cakes are only around 65 calories!

Gear up for spring and dig into these scrumptious treats!

Spring Poppy Lemon Cakes

(makes approx. 6 cupcakes or 12 mini cupcakes)

Gather Up:

  • 1 Tbsp poppy seeds
  • 1 tsp grated lemon zest
  • 2 Tbsp lemon juice
  • 1/4 cup skim milk
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp maple syrup
  • 1/4 cup butter
  • 3 Tbsp sugar
  • 1/4 tsp powdered ginger


Preheat oven to 355 degrees. In a medium bowl, mix the flour, baking soda, baking powder, salt, and ginger. Stir in the poppy seads, lemon zest, lemon juice, milk, maple syrup, sugar and butter. Pour into cupcake tins of choice and bake for 12-15 minutes until tops are slightly browned.

For the frosting, you can use any simple frosting recipe.  For my frosting, I blended one (8 oz.) package of cream cheese with 3 cups of powdered and a teaspoon of vanilla extract.

Regular size cupcakes are only 125 calories each, mini cupcakes are approx. 65 calories each.


 jordan picklee signiture1

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