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I seem to be addicted to cupcakes lately.  I, for one, am hoping that the cupcake trend sticks around for a long, long time!!

When I was asked by the folks at Reynolds® to create a spring themed cupcake, of course my mind went immediately to lemon.  (Surprise, surprise, right??)  But instead of going with something bold – like lemon curd, which has been my recent addiction – I went with something a little more subtle.  This lemon frosting is a twist on my all-time favorite frosting.  My mom’s marshmallow frosting.  A bit of lemon extract brings on a whole new flavor profile that compliments the simplicity of the vanilla poppyseed cupcakes.

I have always been a fan of Reynolds®, but their new line of Baked For You® StayBrite® Baking Cups are awesome.  Not only can you find them at your regular grocery store, but they come in super cute designs that are designed to not fade during baking.  There is nothing worse than buying a super cute cupcake wrapper, only to not even be able to see the design after the cupcakes have been baked.  These baking cups worked like a charm, and my cupcakes baked up perfectly in them!

Vanilla Poppyseed Cupcakes with Lemon Marshmallow Frosting
Prep time
Cook time
Vanilla poppyseed cupcakes are topped with a lightly lemon flavored marshmallow frosting.
Serves: 24 cupcakes
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • 1 tablespoon pure vanilla extract
  • 1½ sticks butter, at room temperature
  • 1½ cups sugar
  • 3 eggs
  • 2 tablespoons poppy seeds
  • 4 egg whites
  • 1 cup sugar
  • ⅔ cup light corn syrup
  • 1 teaspoon lemon extract
  • Zest from 1 lemon
  • Yellow food coloring, optional
  1. Preheat the oven to 350°F. Line 24 muffin tins with Reynolds cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, mix together the milk and the vanilla.
  4. In the bowl of a stand mixer, cream together the butter and the sugar until light and fluffy. Add in the eggs, one at a time, mixing well between each addition. Add in one-third of the flour mixture and beat just until combined. Add half of the milk mixture, then another third of the flour mixture, mixing between additions. Add in the remaining milk mixture, followed by the remaining flour mixture. Mix just until combined. Fold in the poppyseeds.
  5. Fill the cupcake liners ⅔ full. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 13-15 minutes. Let cool completely on a wire rack.
  6. When the cupcakes are cool, make the frosting:
  7. In the bowl of a stand mixer, beat the egg whites until stiff peaks have formed.
  8. While the eggs are beating, combine the sugar and corn syrup in a small saucepan. Cook over medium heat. Once the mixture comes to a boil, remove from the heat and add the lemon extract and lemon zest.
  9. While the mixer is running, stream in the hot sugar mixture. Let the mixture beat until it forms a shiny, smooth marshmallow frosting, about 7-10 minutes. Do not scrape the sides, as sugar crystals will form. Beat in the food coloring, if desired.
  10. Add the frosting to a piping bag and pipe the frosting on top of the cooled cupcakes.

**This is a sponsored post by Reynolds®, but all opinions are my own – as always!!**

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34 Responses to Vanilla Poppyseed Cupcakes with Lemon Marshmallow Frosting

  1. Mmmm, I love how light and fluffy that frosting looks! What a great springtime cupcake!!!

  2. Rosa says:

    Delightful! I wish I could eat one of those cupcakes now…



  3. Those are adorable cupcake wrappers! And the frostin looks to die for!

  4. Katrina says:

    I love the sound of that frosting! These cupcakes look soooo tasty!

  5. Jackie says:

    The frosting really gets me going!! Delicious job on these. I might have to steal your recipe for my daughter..She has a love affair with anything poppy seed!! Thank you for sharing. Jackie

  6. Oh I wish I had one of these right about now! The poppy seed and lemon marshmallow frosting combination sounds heavenly!

  7. Maria says:

    What a great treat!

  8. Abby says:

    Simple and gorgeous!

  9. I love Reynolds baking cups – those polka dots are so cute. Beautiful cupcakes!

  10. Cassie says:

    I love this combination. The twist on the classic lemon-poppyseed combo is great. And I LOVE the marshmallo frosting!

  11. Stephanie says:

    Yes, I agree! Shame to buy cupcake liners that just fade after baking the cupcakes!

    Loving this recipe. Thanks!

  12. I am soooo in need of new baking cups that don’t leak/bleach/blanch out. I was just in the groc store yesterday and have already bought all the kinds they sell at my grocery and have not had great luck with them holding up. They’re “fine” but not as good as these sound. Must try them!

  13. Chels R. says:

    I am loving the addition of Poppy seeds! What a fun idea! These sound incredible!

  14. taylor carman says:

    I can’t cook these because your site won’t let me print a copy of the recipe.
    I love poppyseed recipes and would like to make these some time.

  15. Joanne says:

    I absolutely REFUSE to believe that cupcakes are a trend! They are more of a lifestyle…for some of us. I love poppyseeds in baked goods. These sound amazing and so much like spring in a cupcake liner!

  16. Gorgeous cupcakes! I love all the flavors going on here. And those baking cups are much needed in my kitchen too. I spend so much money on cute liners but they never really get to shine!

  17. Hi there! I love the sound of your poppyseed cupcakes with lemon frosting. I have tried for three days to print that recipe, and all the other sites I printed from worked great; however, your site, using my printer and printer requirements would not print out that recipe; and furthermore, using your site, and clicking on your little “print” logo and sign, would not print out the recipe either of these days, however, it would “Look” like it was going to print, and it would “get ready” to print, however; your site would not allow me to print this recipe. Thank you for your comment, but I did use the printer logo to try to print out the recipe at the top right of the recipe. I did go to three other sites and print out recipes, to make sure my printer was working, this early am, yesterday, earlier. Why does your site printer not work? I am disabled, cannot write with a pen, as my joints in fingers do not keep working; so I have to print anything I write, with either a typewriter, computer printer, or a word processor; none of which can be moved to the area of my computer.

    • ZJ says:

      @taylor carman, if you’re disabled and cannot write, you must learn how to use “Copy” and “Paste” on your computer. Highlight the recipe, hit “ctrl+C” or go to “Edit” > “Copy” and copy the recipe. Then you can paste it into your Microsoft Word, NotePad, or whatever document you wish to put it into. Then print that document off. Doesn’t require too much effort and will save you trouble in the future, as not all things online come with a print function. (If using your mouse is hard, I’d suggest looking into your options for mice for people with arthritis or other hand debilitating issues, as you should find something that works better for you.)

      Or, alternatively, just print the entire webpage by going to “File” > “Print” or if you use Chrome, the little wrench and then “print” and choose to print the pages the recipe is on. If you’re not sure which pages, just print the first 2 or 3.

      I had no trouble printing this recipe, it may be that you’ve got a problem on your end. Either because of viruses, an old printer, or perhaps you are using an archaic web browser that doesn’t support this site as well as others would. If you’re not using Mozilla Firefox or Google Chrome, I would suggest switching as most sites are now not as compatible with web browsers like Internet Explorer.

      Good luck baking.

  18. For all you readers; when you “join” a site, and want to print a recipe or information without using up 7 or 8 pages to get a copy; save your old papers, and know if the site says it takes “9” sheets of paper to print what you want; your information will be on the last 2 of those 9 pages; so prepare your old paper for the 1st 7 pages, and the last two can either be on clean paper, or the back side of your used papers. If you load your printer with old papers, “print side up”, all printing will be done on the clean back sides of those papers.

  19. That frosting looks incredible! I am a huge fan of lemon desserts and a big fan of vanilla.. i prefer vanilla over chocolate! (I feel like I’m the only one!) What a yummy spring/summer cupcake. 🙂

  20. Kristy says:

    These are perfectly springy! They sound so light and tasty. They make me happy just looking at them. 🙂

  21. grace says:

    i’ll just take a tub of that frosting and be on my merry way. 🙂

  22. Your cupcakes are just beautiful! I loooveee poppyseed cupcakes and the lemon marshmallow frosting sounds incredible. Can’t wait to try these out! 🙂

  23. Does anyone know how much a package of these paper liners run? Thanks.

  24. Yum! I am loving that the lemon flavor is in the frosting not the poppyseed cake.

  25. Amy Glin says:

    Wanted to let you know you forgot to add in the poppy seeds in the directions! I’m about to make these for the priests I cook for. Yum.

  26. Emily says:

    How long can the cupcakes be stored for or do they have to be served immediately? Thank you so much! The recipe looks amazing!

  27. Jayne says:

    These look so good. I’ll be making them later for friends. I recently bought a packet of blue poppy seeds. Poifect recipe to use them in!

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