Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(241 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 (300)

elena82's picture
5

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
5

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
3

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
3

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
5

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
5

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
3

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
5

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
5

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
5

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
5

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
5

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
5

oops! forgot to rate :)

indigo12's picture
5

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
5

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

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