Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(242 ratings)

Prep: 40 mins Cook: 22 mins Plus cooling

More effort

Makes 12

These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal529
  • fat30g
  • saturates18g
  • carbs66g
  • sugars51g
  • fibre1g
  • protein4g
  • salt0.75g
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Ingredients

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp poppy seeds, toasted
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g natural yogurt
  • 175g butter, melted and cooled a little
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the icing

  • 225g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g icing sugar, sifted
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • few drops yellow food colouring
  • icing flowers or yellow sprinkles, to decorate

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

  2. To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

  3. Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

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Comments, questions and tips

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Table_for_Ting
29th Jun, 2014
This recipe is awesome! I've replaced the poppy seeds with blueberries so it ended up being blueberry lemon zest cupcakes. I've reduced the sugar and butter for a healthier option and the cupcakes turned out beautiful. Click on the link below for the modified recipe. http://tableforting.com/2014/06/29/blueberry-lemon-zest-cupcakes/
cakebaby13
21st Jun, 2014
3.8
Tried these again for the 2nd time, once again icing too runny and I followed the recipe to the last gram! What's going on? Other than this great cupcakes but the icing is irritating me now.
coconatalie
20th Jun, 2014
Everyone has said that the icing was too runny, but I thought the batter looked fairly runny - I guess because of the yoghurt. The cakes rose amazingly though and look great, so I guess they were as runny as they were meant to be! There wasn't much space for them to rise further in my cupcake cases, so I think if I was going to add lemon curd or something like others have, it would make more than 12. For the icing, I used half the amount of butter, really juiced the lemon (it was quite a big one), added the yellow food colouring and then just kept adding icing sugar until it looked and tasted right (really zingy and nice!) I decorated with halved candied lemon slices. Look great! Can't wait to eat!
jaytom93
12th Jun, 2014
LOVE LOVE LOVE these cupcakes!! I was quite impressed with myself!! The only trouble I had was the icing was far too runny...to overcome this I added a lot more icing sugar. :)
cakebaby13
5th Jun, 2014
3.8
Great cupcakes! Only problem I had was the icing was a bit loose and runny. I did what others suggested and added some lemon drizzle on the bare cupcakes whilst they were still hot from the oven (I pricked the cakes all over lightly with a skewer so the drizzle would absorb better) this added a great zing! Lovely light cupcakes and the poppy seeds make them look different and special :)
owenbartley1
27th May, 2014
5.05
Lovely recipe
bethany.lane@ta...
21st May, 2014
2.55
cupcakes were scrummy and rose well however the citing was very runny and started to separate which is a great shame as overall presentation of the cakes was not in the same 'league' to the ones in the photo! little disappointed, but good overall mixture!!!
marmiteetponpon's picture
marmiteetponpon
20th Apr, 2014
check this nice cupcake recipe with bird nest decoration on marmite et ponpon http://marmiteetponpon.com/2014/04/20/bird-nest-cupcake-happy-easter/
kat_williams91
19th Apr, 2014
5.05
THESE WERE LOVELY
c.m.srules
29th Mar, 2014
hi, i am going to make these tonight ready for mothers day tomorrow. from the other comments i think they will taste nice! hopefully i will not burn them lol! fingers crossed that they work. x

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