Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(220 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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missamyr's picture
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They tasted gorgeous!! :D

vix173's picture
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Love the cakes but found the icing really quite runny even though I followed the instructions/ingredients to the ounce - it wasn't a problem though - my son loved the cakes without the icing and it reduced the calories too!

hadiyaraza's picture
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Absolutely gorgeous

jennyrapti's picture
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louakie's picture
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Made these today and they are really good. I didnt bother toasting the poppyseeds. I made the quantity of buttercream as suggested in the recipe and made half of it lemon and the other half raspberry, by adding a little raspberry couli. I would like to make this as one big cake rather than cupcakes next time but not sure what size tin to use or the oven temperature

dimuthu's picture
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Made them several times and they are my favourite cup cakes ever.

raven's picture
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Really moist and delicious. I never make the topping they are just as good without it.

jennyrapti's picture
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easy and delicious! added a few drops of lemon and it was great!

frowne's picture
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Can't fault these cupcakes - they are amazing! Made them for a work morning tea and they were inhaled :-)

eloisas's picture
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Very easy to make! I will make them again.

fosters323's picture
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Have been looking for a decent cupcake recipe for ages - this is officially the best. I use the basic recipe for all different flavours too. So easy to do too. Really excellent.

sarahb109's picture
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Gorgeous recipe, lovely light moist sponge and tangy butter-cream topping. I used low fat natural yoghurt, and put a small dollop of lemon curd in each before baking - worked a treat!

mishadabhi's picture

This is an amazing recipe! They tasted and looked perfect, lovely with tea too! Next time, I'll put less poppy seeds in though!

bighannahosman1's picture
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good

ayeishaa's picture
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I made this and everyone loved them! I also made a chocolate version leaving out the lemons and poppyseeds and substituting 25g of the flour for cocoa powder, they went down well :D

I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x

spoon_licker's picture
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I have made these cakes so many times, you cannot go wrong with them!

nickelby's picture
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My neighbours loved them, but cooking them was a disaster through a comedy of errors. Battery went when measuring the icing sugar. Used two lemons, and large eggs, will use one lemon and medium eggs as I had difficulty in firming up the topping. But will try again and make the necessary adjustments. Loved the yogurt and lemons.

nickelby's picture
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My neighbours loved them, but cooking them was a disaster through a comedy of errors. Battery went when measuring the icing sugar. Used two lemons, and large eggs, will use one lemon and medium eggs as I had difficulty in firming up the topping. But will try again and make the necessary adjustments. Loved the yogurt and lemons.

kfurber's picture
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Utterly delicious!! And so simple. Best cupcake recipe i have ever made.

aaylett's picture
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Cooked these a few times now because they came out so well. Everyone has said how delicious they are. I have added more lemon zest as I really like the lemony hit.

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