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Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(240 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

    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

    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

    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

    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

    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)

rachel4500's picture
5

I can't remember if I have left a review on this recipe.. so I will make on just in case! I made these into vanilla cupcakes by omitting the lemon and poppyseed and adding a tsp of vanilla. They turned out very nice, the cake was soft and tasted lovely. I would recommend!

beckyboo444's picture

Totally Devine, really light tasty cakes and very easy to make. Will definitely do again.

clairesut57's picture
5

Loved these! Made half the amount of icing as previously suggested. Otherwise, followed the recipe as stated and delighted with results. Will definitely make again.

parker67's picture
5

Made these for my sisters birthday and family party, they were amazing & very well received, will be making these again & again as they are now a family favourite!!! :)

auds269's picture
5

lovely everytime ive made them everyone has loved them

alienqueen's picture
5

Wonderful cupcakes! I'm a huge lemon junkie, so i put lemon juice in the dough, too. And i make a cream cheese-mascarpone-lemon juice-icing sugar frosting, because i'm no fan of butter.
Once i made a variant withour poppy seed, but i filled the lemon cupcakes with fruit marmalade. Impressive result ^^

pinktedlaa's picture
5

Really lovely cupcakes and very easy to make, I added a tablespoon of very fine grated lemon zest to the icing for a bit of extra lemon taste. Will make these again for sure.

sausage21's picture
4

I made these even though I didn't have the poppy seeds . And they are amazing light fluffy and delish. I do think though the poppy seeds will make them even better. Lovely

missharding's picture
5

Simply stunning, I doubled the amount of lemon in the frosting for a really zingy result - perfect will make again and again!

missamyr's picture
5

They tasted gorgeous!! :D

vix173's picture
4

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
5

Absolutely gorgeous

louakie's picture
5

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
5

Made them several times and they are my favourite cup cakes ever.

raven's picture
5

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

jennyrapti's picture
5

easy and delicious! added a few drops of lemon and it was great!

frowne's picture
5

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

eloisas's picture
5

Very easy to make! I will make them again.

fosters323's picture
5

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.

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