Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(227 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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gquti26's picture

I turned this into a 5" tall cake by making triple the recipe and baking them in three 8" round tins instead. It took 50 minutes on 180 instead of the 20-22 minutes. I iced them with a lemon buttercream (had to make lots) and also stuck fresh raspberries in between the layers. It turned out amazing. Very moist and yummy. Will definitely be adding this to my regular bakes.

patricia211151's picture

I made these lovely cakes on Saturday for our family fete.
Despite the unpromising looking sloppy batter they came out beautifully light and plump - I did add a teaspoon of baking powder - and I won second prize!!

abbatia's picture
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Really nice cupcakes! It made 27 cupcakes however!!! But they were only smallish. Slightly too much icing too and would use more icing sugar as it was a little bit runny. Other than that, its really easy to make and tastes great!

dcrowe's picture
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First time i made cup cakes and they were yummy.

broadht02's picture
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Perfect on my first attempt. Lots of compliments and they look really impressive.

sapphire11's picture

Any one tried throwing all the ingredients for the cake into the processor (I love my processor) did it make a difference?

cazzawatto's picture
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Really easy to make and delicious! I didn't toast the poppyseeds and only made half the icing as previously recommended and it was the perfect amount to ice 12 cakes -YUMMY!

jester's picture
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In answer to Juniper, you could use low fat margerine for the cake instead of stork and the lemon glace icing as suggested?

jester's picture
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Very simple to make up, no whisk was needed which was handy as burnt mine out the other week.
Instead of using butter in the cake mixture I used Stork, I think it makes for a lighter cake, also I put some lemon juice in the batter and used fat free yoghurt.
Think these could be really low fat if you used a lemon glace icing on them instead of buttercream.

jbennett22uk's picture
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I would love to try these cakes but as I am currently following Weightwatchers I have just pointed the receipe and one cake is already nearly half my daily allowance. There is an awful lot of butter in this recipe - even using half fat butter it is still very high in saturated fat. I was just wondering if anyone had substituted the butter in this recipe for anything else to make it a bit more dieter friendly? How did they turn out?

laurelbunker's picture
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Really quick and easy, the cakes are delicious without the icing too. Probably generous with the quantity of icing and I got 14 cakes rather than 12.

gurneyd's picture

Made these for father's day and oh my word they are super yum. Really should have read the other comments though as there was a lot of the icing left over, so will have to make up another batch to use it all up..at least butter icing keeps for a few days in the fridge. Didn't bother toasting the poppy seeds and I don't think it makes a difference...although please correct me if I am mistaken. Accidentally added the quantity of butter for the icing to the cake....that's what happens when you work straight from the website and forget to scroll back up the page! all it meant was leaving them in the oven a tad longer and of course a few more calories, but nothing was ruined. They look pretty impressive and are certainly a crowd pleaser!

hamish9's picture
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I made these for my daughter's 3rd birthday but was a bit worried they would be a bit 'grown up' for her friends. I have to say they went down very well. The cakes are very light and fluffy and the icing was delicious, although like others have stated there was lots left over and I should have halved these ingredients. Suffice to say I will be making these again very soon.

lindsaysharples's picture
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I've made batches of these three times now and they really go down well. Yesterday I doubled the quantity, put one batch in the oven then realised I had forgotten to include the butter. Disaster, that batch went in the bin! I made another batch, included rosewater instead of the lemon and put pink colouring in the icing with sprinkles on top. Beautiful!

paul27uk's picture
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Hi, I made these last night for people at work and they went down a storm.

As other people have stated I used half the icing and it still gave plenty for a nice covering of the muffins. Will deffo make these again. Thanks for a great recipe!

Oh, and I put sprinkles on them! Check the FB group for a photo!

stewcra's picture

I made these last night for my girlfriends mums birthday. SHE LOVED THEM!!
So easy and quick to make. I got in from work and made them then went round to drop them off.
Will i be making them again......i don't think i have a choice! ha

joanneflynn's picture
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Lovely, easy to make cupcakes. Before icing I scoped out a little hole in the top of the cupcake and added a spoonful of lemon curd. Delicious.

ruxandra's picture

Hi! I was browsing through the site and i was wondering how much does "a serving" (per serving) mean? In this case, a cupcake?
Thank you

maverick76's picture
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I make these cakes with Doves Gluten Free Flour, with gluten free Baking Powder, and because of a Bovine Dairy intolerance made with Goats yoghurt. Brilliant! I have the pickiest three teenagers in all of Christendom and they never noticed a thing. Scoffed the lot and asked for more. Just remember use different icing if bovine dairy intolerant -try the pistachio cupcake icing with yellow colour instead. Also a spoonful or two of soya milk to avoid the cakes being dry. Gluten Free flour tends to be dry.

parheff's picture
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Really lovely cupcakes, nice and simple to make. Would have to agree gdit89 about using two lemons for the icing - I did that and probably could have gone for a bit more (but I love lemon!).

Would make them again.

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