Lemon Poppy Seed Minis Recipe

Preheat and prep

Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin (about 24 wells) or line with mini paper cups. Set aside.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.

In a separate large bowl, cream the softened unsalted butter with the granulated sugar using a hand mixer or stand mixer on medium speed for about 1–2 minutes, until pale and slightly fluffy. Add the egg and beat until incorporated, then mix in the vanilla extract, lemon zest, and lemon juice.

Add the Greek yogurt and milk to the wet mixture and mix just until combined. The batter should be thick but spoonable.

Fold the dry ingredients into the wet ingredients in two additions, mixing gently until just combined. Do not overmix. Fold in the poppy seeds until evenly distributed.

Spoon the batter into the prepared mini muffin tin, filling each well about 3/4 full. You should get approximately 20–24 minis depending on size.

Bake in the preheated oven for 10–13 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning if your oven runs hot.

Remove from the oven and let the minis cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before icing (about 30–40 minutes).

Prepare raspberry purée

Place the frozen raspberries in a small saucepan over low heat (or microwave in short bursts) and warm just until they break down, about 3–4 minutes. Press through a fine-mesh sieve into a bowl to remove seeds, yielding roughly 1/4–1/3 cup of smooth raspberry purée. Cool to room temperature.

If using cream cheese: beat the softened cream cheese and softened butter together in a medium bowl until smooth and creamy. If omitting cream cheese, beat the butter alone until smooth.

Add about half of the powdered sugar to the butter (and cream cheese if used) and beat briefly to incorporate. Add the cooled raspberry purée, shredded coconut, salt, and the remaining powdered sugar. Mix on low speed, adding the milk or cream 1 teaspoon at a time, until you reach a spreadable but pipeable consistency. Taste and adjust sweetness or raspberry intensity — add up to 1 tbsp extra purée (and reduce milk slightly) if you want stronger raspberry flavor.

If the icing is too thin, add a tablespoon more powdered sugar at a time. If too thick, add milk/cream 1/2 teaspoon at a time. The shredded coconut will absorb some moisture; if you prefer a smoother icing, pulse the coconut briefly in a food processor before adding.

Transfer icing to a piping bag fitted with a small round tip or a resealable plastic bag with the corner snipped. Use immediately.

Once the mini cakes are completely cool, pipe or spoon about 1 teaspoon of the raspberry-coconut icing onto the top of each mini. Smooth or swirl slightly with the back of a spoon for a neat finish.

Garnish each mini with a small pinch of extra shredded coconut (if desired), a tiny sprinkle of extra poppy seeds, and a little lemon zest for brightness.

Allow the iced minis to rest at room temperature for 10–15 minutes so the icing sets slightly. Store in an airtight container in the refrigerator for up to 3 days (bring to room temperature before serving) or freeze unfrosted minis for up to 1 month.