Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(223 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

Comments, questions and tips

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Comments

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aoachara's picture

Love it! Natural yoghurt makes the cake very moist. Will bake it again and again. Thanks!

lemaid's picture
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Really light and lovely cakes but as others have said there was far too much icing. Will be making more of these for sure.

soulfoodlover64's picture
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I made these cupcakes today and what a treat! The cakes were so moist and delicious, however the icing yielded far too much for the 12 cakes, next time I will half the ingredients.

katedonnelly85's picture

These cakes are very easy to make. I have never baked, wish i had time to bake more as i thoroughly enjoyed it! My 2 year old son loved them! needless to say i will definately be baking them again!

oscanhag's picture
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Used only 150g butter and filled them with lemoncurd, put some lemoncurd on top and dipped them in poppy seed, mmmm.

rebecca_cats's picture
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These cupcakes are lovely, I have made 3 batches in the last month. Friends and collegues have all sampled them and can't get enough.

I did the icing a bit differently after batch 1, I used 2 lemons for the icing and used more icing sugar in place of some of the butter as I found this improved the texture and meant that the icing held it's shape at room temperature.

The quantities for the icing are too large, I'd say taking two thirds of the ingredients makes plently for 12 cakes.

rzkhan85's picture
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Just made these. Turned out perfect! Light and fluffy, really good flavour and produced a perfect dome shape. Highly recommended!

needy4cache's picture

These made great Easter gift cupcakes, I took the advice from previous commenters and made only 1/2 the icing and it was plenty - still piped icing successfully on to each of the 12 cakes. I also didn't buy food colouring as I was feeling thrifty so the icing was pale but looked great. Delicious.....they'll be made again!

scrumptiousbuns's picture

I used this recipe recently for a wedding cupcake tower, I replaced the gluten ingredients with gluten free and they were delicious! I also added a few more Poppyseeds than the recipe said, just to taste really. Would definitely make these again - will be added to my repertoire!

yodarita's picture
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made these yesterday and omg they were absolutly delishous :) im not a huge lover of lemony tasting cakes but this recipe has won me over thats how good it is. i recon my cupcake cases were a medium size and i managed to fill 12 generously, i also left out the poppy seeds but will try with one day just to see what theyre like with them included. not much else to coment about exept that everybody should try these even non lemon loving people like me :)

karenbristow's picture

I made these this morning after trying another recipe I picked up on a card in Waitrose. These are far far superior. Very light. I followed the recipe exactly and baked for 22mins. Good Food recipes always deliver the goods!

stpuhalla's picture

Regarding egg size, I clicked on the word eggs in the recipe and it takes you to a page which says that all recipes on this website are made with large eggs unless otherwise stated. I'm going to try this recipe and rate it later!

pinkfluffychic's picture
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Absolutely delicious cupcake recipe. I added a squeeze of lemon juice into the cake mix (I like my cakes lemony!) and they turned out light and yummy.
I only made half the quantity of icing but with one whole lemon. Mixture was a bit too runny so had to keep adding icing sugar to get it the right consistency.
All in all, a very good cupcake recipe and I am making some more today!

suephil's picture
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Lovely light cakes with a nutty texture ( I did not toast my poppy seeds). I used stork margarine for the cakes and I cant believe its not butter for the icing with the juice of both lemons as mentioned by other keen cooks. My mixture made 14 cakes but I think you could get 16 out of it. I used an icecream scoop to divide my mixture into the cases and decorated the finished cupcakes with wafer daisies or dark chocolate hearts ( especially for Valentines Day!!) Would be nice topped with lemon drizzle ( caster sugar and lemon juice poured on to the cupcakes when they come out of the oven) Going to make them for Mothers Day too.

debris30's picture

We tried this recipe and they turned out beautiful, my children only eat chocolate based cakes so thought these were different and they really enjoyed them! Am making another batch soon these went down a treat!

fluffysammy's picture
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have just finished icing these and so eatting one now, yummy is all i can say :-) i made mine using gluten free as always do and i sprinkled some toasted coconut on the top to make them prettier :-)

fawsiyam's picture
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the cupcake was so very moist and light. the icing i halved as suggested by previous reviewers, i also halved the batter to make 12 standard cupcakes instead of 12 large cupcakes, i'm now using the batter to make chocolate chip cupcakes instead.

Hana banana's picture
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Yummy! needed to use more icing sugar in the butter icing though!

jaded_femme's picture
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Marvellous! We loved these little cakes, doubled up on the poppy seeds though :)

jaded_femme's picture
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Marvellous! We loved these little cakes, doubled up on the poppy seeds though :)

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