Step 1
Preheat your oven to 375°F. Butter and flour two 12 muffin tins. You can also line them with parchment paper.
Step 2
Combine the dry ingredients in a large mixing bowl: flour, baking powder, salt and poppy seeds. Set it aside.
Step 3
Place the softened butter in a large bowl. Add the lemon zest and granulated sugar. Then, using a stand or hand mixer, beat it all until it is fluffy and creamy.
Step 4
Add the eggs one at a time, mixing in between. Make sure they are well combined before adding another one.
Step 5
Divide batter and place it into the muffin tins. For this you can use an ice cream scoop, to make sure the batter is evenly distributed.
Step 6
Bake until they are golden brown on the outside. You can also check if they are done by placing a toothpick in the center. If it comes out clean, then take them out! They will need 25-35 minutes in the oven.
Step 7
Once you remove them from the oven, let them cool for at least 10 minutes before taking them out of the tin. If they are still too hot, wait a little longer.
Step 8
Remove them from the tin carefully and place them on a wire rack to cool off completely before decorating with the buttercream.
Step 9
Using a piping bag, place the buttercream in a swirl over each cupcake. You can use different piping tips to achieve the look you want, but we recommend you keep them simple.