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

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Comments

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tracymharcourt's picture

Delicious! Quick and easy and so tasty

rawrleelee's picture
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tried tested and are very yummy will defo make again

vimcrab9's picture
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Super recipe and really simple. I don't like it too sweet so ditched the icing - and these are great as semi-muffins too!

simonesimeng's picture
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I had previously tried other recipes but nothing works like this one. They came out light & fluffy for the amount of mixing & blending that was required! If anything, I used 150g of yoghurt (as i bought a 150g pot), and used 2 eggs instead of 3! Did a lemon drizzle topping as well to accentuate the lemon taste. All in all, an amazing recipe!

meenie's picture
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Also! The icing amount iS perfect unlike what some people have stated. The amount is correct only if you are piping it on like how the photo above shows it to be!

meenie's picture
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I don't understand why everyone loves this recipe. They werent fluffy and light how cupcakes should be. Also they didn't have enough lemon for me!

sarahyoungs's picture
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these are amazing...we leave the poppyseeds out though

cjsansom's picture
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These were really nice and easy recipe to follow. However, the icing was far too runny, impossible to pipe and there was almost double the amount required. Next time we will reduce the icing recipe and not put as much lemon in. Will definitely make again!

sodanjam's picture

These are great. I make them for all the kids (and adults) birthdays. Really easy to do and I sometimes drop a raspberrie into each cup cake before I cook so you get one at the bottom....a little surprise. Can easily adjust the recipe to suit what you like. Good texture and rise nicely. Reeally light and fluffy.

pippachoc's picture
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Just lovely! Made to take to work for my birthday and there was a bit of a scramble! They disappeared very quickly with many 'ooh's' and 'aaah's'. My family love them too. Look very professional, taste delicious and are very light. Need to practice this particular icing technique, but quite frankly you could get away with murder on that front - it all looks good!

nintey's picture
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These cupcakes are delicious! I love the addition of the poppyseeds, really gave the cakes a nice crunchy and unusual texture. I did 3/4 of the amount of icing and it was enough to top 12 cakes.

rachaelcoar's picture
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Love these, always add a extra lemon in the icing just to cut through the sweetness. Look lovely too.

clarekitten's picture
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Perfect professional results every time! Only a quarter of the icing mix is needed.

clarekitten's picture
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Perfect professional results every time!

clarekitten's picture
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Perfect professional results every time!

scarroll06's picture
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This is a great recipe. I have done in about 5 times now and everyone always says how lovely and light the muffins are. The only changes I have made are - I half the ingredients for the butter icing because it makes far too much otherwise and you end up throwing some away and also a new addition to my recipe is that I add lemon curd to the muffin to make it more moist. Add a small spoonful of mixture into the case then a teaspoon of lemon curd then another small spoon of mixture and cook - It's absolutely gorgeous and makes it really moist.....

sarahhawker's picture
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This recipe was really tasty, the second time I made them I left out the lemon peel and just put extra lemon juice in, only because im not to keen on peel.

cvenecourt's picture

Carmen, instead of butter I used Grapeseed oil. It was fabulous. Carole

helensimpson88's picture
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Fantastic recipe and not too tricky for a novice baker.

dawndennis's picture

I made this recipie and substitited the butter in the cake for Flora Cuisine, to make them slightly lower in fat.
They were a complete hit especially amongst my work collegues.
I would highly recommend.

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