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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meishhhh's picture
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Beautiful and scrumptious cupcakes!

mrsjamtart's picture
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Delicious! I used the rind of 3 small lemons (so perhaps a little more than the recipe), added a pinch of baking powder for extra lift and drizzled lemon juice icing on top as I am not a fan of buttercream. The results were fabulous, will definitely make these again!

bekadelemaria's picture
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Just made and ate one of these-DELICIOUS. Only problem, though not really a problem it made 24 cupcakes. so, not to waste anything used the juice from both lemons for icing, adding extra icing sugar to thicken and it covered all 24.

galaxy_girl's picture
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So easy to make and tasted delicious, didn't make enough

mrsraggle's picture
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Really beautiful cakes. Baked them for a family holiday, made them on Sunday and they were still lovely and moist by Wednesday when the last of them were devoured!! Will definitely make them again, so simple but so effective.

eddie01's picture

I made these with carraway seeds because I didn't have any poppy seeds, would do this again. I also halved the amount of butter cream.

cookingtiz's picture

I think that I will try these!

squeekythighs4ever's picture

Hi
Can I make these and ice the night before the event ??
Does any one know the longest I can keep them iced in fridge without spoling them for the party?
Thanks for yr help !

tanderson's picture
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Tasted wonderful - a hit with everyone - nice and light

burzulicious's picture
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So good!

padster75's picture
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Foolproof & tasty. Made these a few times now, so simple, so delicious and always gone in a flash!!

Have tinkered with the icing recipe though, a healthy spoon of lemon or lime curd thrown into the mix makes for some lip smacking yumminess

bestmom's picture

Looks really good! Doing a bake sale. Any suggestions?

bestmom's picture

Looks good.

rachel4500's picture
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These cupcakes turned out lovely!
I used 1tsp of vanilla extract rather than the lemon & poppyseeds because of a fussy audience but would love to try the lemon version.
It was a quick, simple recipe with great outcomes! Would definitely recommend this recipe.

jabberjc's picture
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Fantastic! I used lemon curd (M&S is really yummy but other good quality lemon curds are available too!) instead of the icing by cutting a cone out of the top and replacing it as a lid. They freeze really well too.

anniedow's picture
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These are lovely, light and impressive. The buttercream is a bit too buttery for me. Maybe i'll add more lemon and sugar next time.

lottsp's picture
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Absolutely love this recipe! Using melted butter instead of having to beat it in is a god send and the use of the natural yoghurt makes the cakes really dense (in a good way) and creamy!

Have made these about 4 times now, and are always a hit... easy to make so definitely recommend!

xxdrooxx's picture
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This recipe was horrible. Way too much butter is being used in the Icing. It just tasted like butter. Also the cake made way more than 12 and more than 18 as someone has already said. I think this recipe needs reviewing before you try to make it unless you like butter flavoured lemon coloured cakes.

It is that bad we are scraping off the icing because it didn't even dry, and making some new icing using a different recipe.

winnann's picture
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These were moist and delicious. I can't stop eating them! Missed out the poppy seeds as I there were none in the cupboard, and made about two thirds of the icing to cover 20 small cakes. Better than my usual cupcake recipe. Will definitely make these again.

julia_alien's picture
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Wonderfully light!

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