Glazin’ Lemon Poppy Seed Cups!

Ladies and Gentlemen, I introduce to you what I call the
“Glazin’ Lemon Poppy Seed Poundcake Cup”
It is a Lemon Poppy Seed Poundcake-Cupcake topped with a white chocolate glaze and finished with white chocolate buttercream frosting.
Sounds good, doesn’t it?

Glazin’ Lemon Poppy Seed Cups!



  • 2 1/4 cups cake flour
  • 1 1/8 cups white sugar
  • 1 teaspoon salt
  • 4 1/2 tablespoons poppy seeds
  • 1 1/3 cups unsalted butter, softened
  • 5 eggs
  • 3/4 cup white sugar
  • 3/4 cup fresh lemon juice


  • 1/2 cup white chocolate chips
  • 1 T milk


  • 1 stick butter – softened
  • 1 lb powdered sugar (approximately)
  • 1 cup white chocolate chips
  • 3 T milk



  1. Preheat 350
  2. Sift together flour and salt. In mixing bowl beat butter and sugar until smooth and creamy. Add the zest and the eggs one at a time until combined. SLowly add the flour mixture until a batter forms…do not over mix. Lastly add the poppy seeds and mix slowly until incorpoated in the batter.
  3. Fill cupcake pans, with or without wrappers. If you are not using cupcake liners make sure to butter and flour each cup to prevent sticking. (or use baking spray)
  4. Bake for 18-20 minutes, until toothpick comes out clean. Makes about 13 cupcakes.
  5. While the cupcakes are baking combine 3/4 cup sugar and 3/4 cup lemon juice in small saucepot over medium heat and stir until sugar is melted. Remove your syrup from heat.
  6. When cupcakes are done remove them from the pan and poke holes in them with a toothpick. Brush or spoon your lemon syrup over them. Let sit for about 10 minutes before glazing.


  1. In small bowl add chips and milk and microwave in 20 second intervals until chips are melted and smooth.
  2. Spoon glaze over the cupcakes and let set, about 20 minutes.


  1. Combine chips and milk in small bowl and microwave at 20 second intervals until melted. Meanwhile cream softened butter at med-high speed in mixer. When chocolate is melted add to the butter and mix until incorporated…now slowly add powdered sugar until you reach a soft frosting. It will firm up as the white chocolate cools, so be sure not to add too much powdered sugar.
  2. Frost cupcakes and you’re done!

8 Responses

  1. Cali Cakes

    Wow. I love this idea! Especially the white chocolate glaze and then frosting on top of that! These look and I’m sure taste amazing!

  2. cookies and cups

    I posted the recipe on the site, I think one post lower than the pictures. Just scroll down a little and you’ll see it. Thanks!

      1. shelly

        I fixed the issue. This post is one of my very first (totally embarrassing) and when I moved my website over to the new platform some of the pictures and recipes disappeared! Sorry!

  3. Christine

    I found this on a link from a friend and so I can’t go back to your blog to find the original post. Can you post or send me the link?

    1. Shelly

      I am so sorry! This is such an old recipe, it looks like the internet ate it! I will work on reworking this post and getting a current recipe up soon!

  4. Sarah

    Hi there!
    Would love to try this recipe, however I noticed in the directions you mention adding the zest to the butter/sugar after beating it, yet there is no zest listed in the ingredients. I assume you’re calling for lemon zest – can you please verify as well as give us the amount needed? Thanks in advance…love your site!
    Kind regards, Sarah

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