Lemon Poppy Seed Ladybug Cupcakes

Unbelievable – another year of preschool has ended.  It has been a blessing and pleasure to teach preschool at St. Andrew’s Early Childhood Center in Apex, NC for the past 14 years.  I had no idea I was going to end up as a teacher. Anyway, one of the Ladybug teacher’s favorite flavor is lemon. To pay tribute to the Ladybug class, I made some lemon poppy seed ladybug cupcakes.

This lemon poppy seed cupcake recipe is delicious (slightly adjusted recipe from  Whatcha Makin’ Now). Decorating the cupcakes is easy as we’re just going to use store bought icing. Things don’t always have to be that complicated.

Gather the ingredients for decorating:

  • 1 container of white frosting (not the whipped kind)
  • Wilton color – brown
  • Wilton color – buttercup yellow
  • Wilton color – black
  • Plastic sandwich bags
  • Mini Oreo cookies
  • Red M&Ms

Decorating instructions:

While the cupcakes cool, pop the container of frosting in the refrigerator. It’s better to pipe with when it’s a bit chilled.

After the cupcakes are completely cooled, divide the frosting and color. Brown for spreading on the cupcakes. Buttercup yellow for the flower petals. Just a small amount of black is needed for the ladybug details.

Spread the brown frosting over the tops of the cupcakes. Add one or two Mini Oreos. Pipe the Buttercup yellow around the Mini Oreo to create flower petals. (No need for a fancy tip and bag, just cut off the corner of a plastic sandwich bag. To make the corner a bit more sturdy when piping, you can reinforce the corner with tape before cutting.)

Add one or two red M&Ms to your flowers. Using another plastic bag filled with black icing and tiny cut corner, add details to the M&Ms to create ladybugs.


Lemon Poppy Seed Cupcakes
Servings: 12 Cupcakes
  • 2/3 cup sugar
  • 1 lemon, juice and zest
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup sour cream
  • 2 large eggs, room temperature
  • 1 stick unsalted butter, melted and cooled
  • 2 Tbls. poppy seeds
  1. Preheat oven to 400°F and line muffin tin with 12 cupcake liners.

  2. In a large bowl, sift together flour, baking powder, baking soda and salt. Add lemon zest and sugar.

  3. With an electric mixer, whisk together sour cream, eggs, vanilla, lemon juice and melted butter until blended.

  4. Add the dry ingredients and combine, do not over mix. Add the poppy seeds until combined.

  5. Divide the batter evenly among the 12 muffin cups and bake for 12-18 minutes or until cupcakes are golden and toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.

Happy baking!


Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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