Lemon and Poppy Seed Cupcakes

A deliciously moist and lemony cupcake similar to everyone’s classic favourite lemon drizzle cake but my version is lower in fat, refined sugar-free and they are vegan friendly.

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I had been meaning to make some lemon cake for ages as one day I just fancied a good bit of lemon drizzle cake which is an old favourite of mine, and for me to fancy something that doesn’t involve chocolate or peanut butter is extremely rare so this had to happen. When my cravings for a moist flavoursome lemon cake kicked in, I got as far as buying some poppy seeds and some lemon extract which wasn’t as easy to find as popping to my usual supermarket but I found it and here we are. I’m always a little nervous about creating a cake recipe, and especially a cake recipe that I have been craving so much, because as I’m sure we know cake can sometimes be too dry or too moist and getting the ratios perfect is crucial but I think I’ve got this one and I hope you’ll agree too.

I was pleasantly surprised at how well these cupcakes came out and how well they went down with everyone, so much so that the first batch I made I only had 1, and this never happens and I’m often surrounded by cake because unfortunately I’m the one in the family with the sweet tooth and when they hear ‘healthy’ and ‘vegan’, they’re not so interested but it seems they can be won over by lemon cake…who’d have thought it!

These cupcakes are healthy as cupcakes go, lower in fat, re-fined sugar free and they are vegan friendly. I used plain yogurt and only 2tbsp coconut oil to make a lovely moist cupcake, sweetened with 3tbsp liquid sweetener and ¼ cup of coconut sugar and use spelt flour which I love using in my baked goods, along with oat flour which is also a winner in my eyes. I added a tbsp. of poppy seeds at the end which adds speckles of colour and got my testers questioning what they were, but it reminds me of banana bread speckles which I love. These are the perfect balance of lemon and I certainly recommend using the lemon extract as it comes through nicely. I also topped half of my cupcakes with a lemon glaze and left the other half plain just to see which was preferred but I think both were enjoyed.

This recipe will make 10 cupcakes and are best served at room temperature but for longer term storage (if they manage to stay around for longer than a day or two) then store them in an air-tight container in the fridge for 3-4 days.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Lemon and Poppy Seed Cupcakes
Prep time
Cook time
Total time
Recipe type: vegan
Serves: Serves 10
  • ¼ cup yogurt
  • ¼ cup lemon juice
  • 1tsp lemon extract
  • 2 tbsp coconut oil, melted
  • 3 tbsp maple syrup or agave nectar
  • 1 tsp vanilla
  • 1tbsp flaxmeal + 2.5 tbsp water, set aside for 5 mins
  • ¾ cup spelt
  • ¼ cup oat flour
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ¼ cup coconut sugar
  • 1tbsp poppy seeds
  • Optional glaze: ½ cup powdered sugar, 1tbsp lemon juice and ½ tsp lemon extract
  1. Preheat oven to 350F/180C/Gas 4. Set aside 10 silicone cupcake cases.
  2. Combine the wet ingredients well in a large bowl.
  3. In a separate bowl whisk the dry ingredients and add to the wet ingredients. Then add in poppy seeds until combined.
  4. Divide batter between cupcake cases and bake for 25 minutes, check a toothpick comes out clean.
  5. Let cool before removing from the cases.
  6. Once cool, glaze and place in the fridge for freshness.

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