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Lemon Poppy Seed Mini-Cupcakes

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Course: Baking, Cupcakes
Servings: 12
Author: Adventures in Cooking


  • 2 eggs
  • 1 1/2 cups unbleached flour
  • 1 1/4 cups coconut sugar
  • 1/2 cup 1 stick butter, softened
  • 1/3 cup lemon juice plus 1 tablespoon
  • 3 tablespoons grated lemon zest
  • 1/3 cup sour cream
  • 2 tablespoons milk
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 12 cupcake liners


  • Preheat the oven to 350°F (176°C).
  • Grease a 12-cup muffin pan, or line with papers.
  • Put dry ingredients, except lemon zest and poppy seeds, in a mixing bowl and set aside.
  • Put butter, sugar, eggs, sour cream, milk, vanilla extract, and lemon juice into your jar and secure lid.
  • For Blendtec: Press the BATTERS button.
  • For Vitamix: Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds. Stop machine.
  • For Blendtec Fourside Jar and Vitamix: Pour wet mixture into dry mixture and mix well. Fold in poppy seeds and lemon zest.
  • For Blendtec Wildside Jar: Add poppy seeds and lemon zest , then dry ingredients 1/3 at a time to wet ingredients and press the PULSE button until well incorporated.
  • Divide the batter among the cups. Bake for 30 to 35 minutes, until cupcakes are very light brown and pass the toothpick test.
  • Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


If using a mini muffin tin, baking time will be only 20 minutes.