Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(229 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Hana banana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy! needed to use more icing sugar in the butter icing though!

jaded_femme's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jaded_femme's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jogazelleark's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made these for cake day at work recieving comments such as awesome, immense and wonderful. just doing a batch for husband to take to work and also my daughter. sprinkled edible glitter on top for a festive feel.

sarahni's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So easy to make and absoloutely gorgeous! I added the yoghurt/egg mix and melted butter seperately to prevent it curdling. Yum yum yum!

guziaquilina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Moist and Delicious

allielovetocook's picture

My 13 year old daughter has just made a batch of these using Muffin cases .. result? .. 12 perfect lemon cup cakes. Even before the icing they look gorgeous. She made them without using the Poppyseeds .. Not only do these cakes look good, they taste amazing!! We all think that the actual cake mixture itself is good enough to eat without the topping - it creates a beautiful light, airy cakes.Really good!!

mrspg01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent .... What else is there to say

cooking80's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy!

michaelasimpson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These cakes were fantastic, really easy to make and totally delicious. The only down side was I had to make two batches as the first lot were eaten before I had chance to ice them.

joyzaphine's picture

makes slightly too much mixture, if you distribute it evenly between cases you end up overflowing. One tbsp in each would do.
Also makes too much buttercream in my opinion used half and it was fine.
Taste very yummy and lemony though mmmm.

tedinboort's picture

Yummi......tx

parbooo's picture

I dont understand, cup cakes needs baking powder or not?

bonniej's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these aswell as others for a Wedding and they were wonderful. They are light, moist and very delicate, ideal for a display and they freeze great which takes away the stress. I added the zest of 3 lemons just to give it more of a hit which was perfect.

dthom3uk's picture

This recipe is easy to make. Made 36 for the school fare and went down a treat. Made my own larger daisies and put holographic glitter on the top - they looked and tasted great - if I do say so myself...he, he

joannaseymour's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These turn out beautifully every time; they're absolutely delicious, light and full of flavour. Love making them, they always receive very positive comments!

nipper1234's picture
  • 1
  • 2
  • 3
  • 4
  • 5

utterly delcious!!!!! and very easy to do,

bikerbell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these for the first time back in April for a Royal Wedding tea party. They were really great and all went in a flash. Have made them several times since and excellent results every time. Like lots of others I only need half of the icing mix, even when using a piping bag.

clarajane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these cakes for a birthday party and they turned out beautiful. If you did not want large cupcakes then you could get more out of the mixture and the amount of butter icing stated is more than enough. Everyone commented on how nice and light they were. My only suggestion would be to add the zest of 3 lemons if like me you like lemon cakes. All in all I will be making these again very soon.

tilleyflipflop1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these a couple of week's ago- they were delicious! The other half who doesn't eat cakes managed to devour quite a few!! The lemony frosting made them fresh and not to sweet! Only down side is the cake itself went sticky in a couple of days - but it was warm! Will definately make again. In fact may make a batch and freeze some of the cake to ice and eat later! Yumm

Pages

Questions

Tips