Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(223 ratings)

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Cooking time

Prep: 40 mins Cook: 22 mins Plus cooling

Skill level

Moderately easy

Servings

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

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
529
protein
4g
carbs
66g
fat
30g
saturates
18g
fibre
1g
sugar
51g
salt
0.75g

Ingredients

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
  • 1 tbsp poppy seeds, toasted
  • 3 eggs
  • 100g natural yogurt
  • 175g butter, melted and cooled a little

For the icing

  • 225g butter, softened
  • 400g icing sugar, sifted
  • juice 1 lemon
  • few drops yellow food colouring
  • icing flowers or yellow sprinkles, to decorate

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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.

Recipe from Good Food magazine, May 2010

Comments, questions and tips

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Comments

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joanneeland's picture
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Made these last night and they were soooo good. I took a bit out of the centre and put in some lemon curd to add to the flavour. Lovely and light. Thought the amount of frosting was fine, what's a cupcake without a mountain of icing!! My very fussy boyfriend gave his seal of approval.

anasanchez05's picture

great easy cupcakes to make. i put 2 spoons of poppy seeds as i love the nutty taste...

damson's picture
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I think this qty makes enough for 18 fairy cake cases or 12 muffin size cases.
I can't fault the cake mixture with the poppy seeds, however the icing was all wrong. I didn't think I had particularly large lemons, but once I added the lemon juice it went all sloppy. I'd used an organic icing sugar so when I added the yellow colouring it turned a shade of mustard.
I made half the qty stipulated in the recipe and it was still too much, so I'd advise making an icing of sugar and lemon juice instead of the buttercream

odelle's picture
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Beautiful, light, tasty cup cakes.
Makes a great sandwich cake too for a change & looks very impressive.
Odelle

angelsb's picture
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Great as mini muffins too... makes about 48!

wellikin's picture
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Made these today with my girls - we used orgran gluten free SR flour, and alpro custard instead of the yoghurt, as i had no dairy free yoghurt. They were lovely but maybe a bit sweet with the addition of the custard.
Mind you the girls said they prefered them without the icing though, so we'll miss that out next time and dust with icing sugar instead.

sunako89's picture
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Best cupcakes I've ever made! They have a unique, not too sweet, taste and are wonderfully light and moist. A true winner, with or without the icing.

lucypittey's picture
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I made these for my colleagues at work with chocolate mini eggs on top, and they went down a storm. Really quick and easy to make but look and taste yummy!

lindseya123's picture
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Amazing, so easy to make and delicious, I cut the top off as if I were going to make butterfly cakes and spread some lemon curd in, replaced the top and iced, so moreish!!

gothgirl123's picture
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Good recipe, easy to follow. Although like some other comments said, the icing ingredients are far too high. I made just over half the amount. Will be entering them in a baking competition for Red Nose Day tomorrow!

elena82's picture
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oopps forgot to rate the recipe, 5 star!!!

elena82's picture
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I have just finished making these and they look amazing. My husband tried one and said it was delicious. some people have commented that the icing quantity is far too much. I would have agreed but when you are using an icing bag with a large swirl attachment it does seem to use up more icing than just icing by hand. I did add a lot more lemon juice than stated and i also added lemon juice to the yoghurt mixture. They are for my sisters birthday and she is mad about very lemony things!!!

honeybee10's picture

I made these cupcakes and they were truly yummy
the icing came out lovely too this was the first time making cupcakes and icing which i piped on and put sprinkles i will make these again x

feesmith's picture
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This is the best cupcake recipe ever - I love it! I've made orange and poppyseed, raspberry (leave out lemon and poppyseed add frozen raspberries), chocolate (substitute some flour for cocoa powder). No matter what you do they turn out perfectly!

Brilliant!

knix_4's picture
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Made these today without the icing, and found they were a little bland even though i added quite a bit more lemon rind and juice than it says to.
I think it must be because the yoghurt calms it all down and makes it a bit heavier.

spencer07's picture
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I wasn't so keen on this recipe, I followed the recipe but mine came out very heavy. There was also way too much icing. I halfed the quanity but still had too much.

messyjessie86's picture
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These are my favourite cupcakes ever they are soooo delicous! Not really a fan of buttercream in general, but the lemon just 'lifts' it that little bit so the cakes aren't too heavy. I made the effort with the piping bag and they looked a treat as well for my sister's birthday. 6 stars:)

angieadi's picture

Very easy, and tasted lovely, but there was so so much icing, ran out of room on the cupcakes and eating straight from the bowl, even through some of the icing away. A bit buttery, but will definitely make again.

spacemanspiff's picture
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Delicious and moist. Will definitely make again! I saved half the batter and used it 3 days later and the cakes still rose nicely.

liznaylor5's picture
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I made these today - the cakes came out beautifully. The sponge was lovely and light and very tasty and lemony. However I would warn anyone making them to be careful about the amount of lemon juice in the icing. I used the juice of one lemon but the icing was too runny and just ran off the edges of the cakes. They don't look brilliant, but they taste amazing!!

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