Collagen Lemon & Poppy Seed Cupcakes Recipe

lemon and poppy seed cupcakes

Spring is here! We can’t think of a better way to celebrate the new season than by baking a batch (or two) of these Lemon Poppy Seed Cupcakes.

The taste of fresh lemon reminds me so much of warm sunny days, when the flowers start to bloom, and the smell of fresh grass is present.

When it starts to warm up and the days get longer, it is natural that our bodies want to spend time outdoors and consume lighter, refreshing foods.

These Lemon Poppy Seed Cupcakes do just that, serving as the ultimate spring treat due to its flavour combination of fresh lemon juice and vanilla. You get all the yummy tasting notes in one bite. Plus, Vital Proteins Vanilla Collagen Peptides is also included in this collagen recipe, which helps to elevate the vanilla flavour.

Enough talking – let’s get to baking!

Collagen Lemon & Poppy Seed Cupcakes Recipe




  • 125 g coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 scoop Vital Proteins Vanilla Collagen Peptides
  • 3 tbsp poppy seeds
  • 4 eggs
  • 120 ml freshly squeezed lemon juice
  • 80 ml coconut milk
  • 60 ml almond milk
  • 120 ml maple syrup
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • 1 can coconut cream (for the icing)
  • 1 tbsp maple syrup (for the icing)
  • 1 tsp vanilla (for the icing)


  1. Preheat your oven to 180°C degrees and line a muffin tin with muffin cases.

  2. In a food processor, combine all of the dry ingredients and blend together.

  3. Then, add in the liquid ingredients and mix on high until the cupcake mixture is well-combined. This can also be done in a mixing bowl.

  4. Scoop the mixture into muffin cases, filling each one about ¾ of the way. Bake the muffins for 15 minutes and leave to cool on a cooling rack.

  5. While the cakes are cooling, prepare the icing. In a chilled aluminium mixing bowl, combine the chilled coconut cream (remove the liquid first), maple syrup and vanilla together and whisk with a hand mixer until thickened.

  6. Top the cupcakes with the coconut whipped cream, a sprinkle of poppy seeds and some lemon zest.

Written by Christina Anania @EvolveWithTee

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