Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(217 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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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!

janehen's picture

bwyd neis - how long does the frosting take to defrost once you have taken it out of the freezer. Does it go a bit runny or is it the same consistency as when you make it "fresh"? Thanks!

aneesa001's picture
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I've been looking for the perfect lemon and poppyseed recipe and happy to say that I have finally found it.DELICIOUS!!

d41d0y's picture
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oops, forgot to rate!

aniemother's picture
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These cupcakes are lovely! I'm not entirely certain about the icing, but they still get 6 stars as the cupcakes themselves are so tasty I prefer them without icing anyways. ;) I also turned it into a cake for a wedding and it was a success!

d41d0y's picture
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I just made these! I tried making the icing with quark for a healthier option, but it failed badly! So if anyone has a good quark icing recipe I'd appreciate it.

The tangy buttercream really compliments the fluffy sponge! I did what others did and only made half quantity for the icing.

I also didn't have any sprinkles for the top so I used poppyseeds! They look cute!

doldderwen's picture

I have only ever made them as small cakes, and they aren't around for long, they are incredibly tasty & sophisticated to boot!
As the icing is plentiful, I always follow the recipe and freeze half of the icing, I then have the comfort of knowing that I'll be able to whip up a batch at a moments notice if we have visitors coming.

lockheart's picture
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simple and delicious

jennylucas04's picture
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I made these for my office and other half during cupcake week as we obviously couldn't let it pass by without indulging! Honestly I've never had such praise for a cake as I did with these, they are the lightest most delicious little cakes ever!! I made them without the poppy seeds but I'm sure they would be lovely with them in. Only problem now is I'm under demand to produce this as a giant birthday cake for my other half tomorrow!! :) Fingers crossed!!

alimacher's picture
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I have never made cakes before and these were easy and very tasty and light everyone loved them

missdecision's picture
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I've tried this recipe and two other cupcake recipes on this website - one for chocolate and vanilla cupcakes and one for raspberry and orange cupcakes - this one proved most successful although I am a beginner!

caholeene's picture
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A little too much icing following the recipe quantities- which made the cakes slightly sickly.

the cakes were so fluffy and light on the first day. i took them into work 2 days later and they were a bit bready so definitely worth eating day of/day after baking

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