Eggless Lemon Poppy Seed Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.5

(8)

Bright, citrusy, and dotted with poppy seeds, these cupcakes are the kind of thing that disappears fast at a party — and nobody will guess they're made without eggs. The secret is a simple flax egg: just ground flaxseed stirred into water and left to thicken for five minutes. It binds the batter beautifully, giving each cupcake a tender, moist crumb that holds together just as well as the classic version. Whole-milk yogurt and fresh lemon juice add a subtle tang that makes the lemon flavor feel genuinely bright rather than artificial. The buttercream frosting doubles down on that citrus punch with both lemon zest and fresh lemon juice folded right in, so every bite is layered and lively. This batch makes 12 cupcakes, which is just enough to share — or not. A few curls of lemon zest on top make them look like they came from a bakery, with almost zero extra effort.

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Ingredients

12 servings

For the cupcakes

1 tbsp ground flaxseed
3 tbsp water
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ tbsp poppy seeds
¾ cup granulated sugar
½ cup unsalted butter, softened
2 tsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
½ cup plain whole-milk yogurt
¼ cup whole milk
1 tsp vanilla extract

For the frosting

½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 ½ tsp lemon zest
2 tbsp fresh lemon juice
1 tbsp whole milk
pinch of salt

For serving

lemon slices or zest curls, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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