Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(225 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

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Comments

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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!!

albertine's picture
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oh, and I didn't bother toasting the poppy seeds (too lazy). I used Greek yogurt instead of plain, and the zest of one orange and one lemon. Also just normal caster sugar! Perhaps I should go shopping for the ingredients first next time, then it might taste even better!

albertine's picture
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oh, and I didn't bother toasting the poppy seeds (too lazy). I used Greek yogurt instead of plain, and the zest of one orange and one lemon. Also just normal caster sugar! Perhaps I should go shopping for the ingredients first next time, then it might taste even better!

albertine's picture
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These.... were..... awesome. My 6 year old son saw the picture of these cakes and wanted to make these, otherwise I would have used my usual fairy cake recipe. Won't be going back to it, though.

lindarademaker's picture
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foolproof. Really good!

laurar's picture

The recipe states that the poppyseeds should be toasted? Do you buy them toasted? If not how do you toast them?

nataliadale's picture
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I didn't make as much of the buttercream icing as the recipe suggested but still had plenty. The cakes were easy to make. I wasn't sure about the yoghurt but it worked really well. Went down a treat!

indigo12's picture
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oops! forgot to rate :)

indigo12's picture
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These cupcakes were great!! Everyone loved them! I used lemon flavoured yoghurt instead of natural because my partner loves lemon.Will definately make again.

hollytramp's picture

just made these, and they are lovely yum yum

bethocallaghan's picture
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I found it only made 10 but then the mixture did rise more that I thought it would. Sponge nice and light.

veggiesara's picture
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overall a very very tasty cupcake but beware if you have an overly efficient electric oven might I suggest that you cook these at 150 degrees. I found that at the 160 degrees suggested my cupcakes were minutes away from being deep golden brown (burnt!) after only 20 minutes. Taste wise, I would have liked there to be a bit more zing from the lemon-so next time I might put some more zest in the cakes and maybe add some zest in the icing.

catsearle's picture
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I made these gluten free. Just change the flour to gluten free plain flour and add two heaped teaspoons of baking powder and one level teaspoon of xantham gum. They were so good that you couldn't even tell they didn't have gluten in them!

sophoes's picture
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Really easy to make and they looked absolutly beautiful. Made them for my mum's friends 50th birthday and everyone loved them

bewsy84's picture
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Quite easily the best cupcakes I have ever made! The icing in particular was lovely and fresh. These went down a storm at my work!

muffins4me2day's picture
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this is super very tasty i used 2 bananas instead of the yoghurt and it worked great.

10-10 thanks

nancysadler88's picture
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These cakes tasted amazing, really moist and lemony. There was a bit too much icing though so some of it went to waste.

krissyb's picture
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These were lovely! I forgot to toast the poppy seeds but I don't think this really makes much difference & won't bother for future batches. I also didn't add yellow colouring but the icing was a pale yellow colour anyway. Lovely and light and really tasty tho!

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