Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(241 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

    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
    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

    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

    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

    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)

phillipsje's picture

Re: the egg situtation, if you look at the click on the eggs in bold and underlined in the ingredients list above, it takes you to a glossary page which states all Good Food recipes use large eggs unless stated!! Off to make some now, can't wait!

chickenofpie's picture
5

Easy to make and so delicious! These look great and very professional. Will be making these again next weekend for my afternoon tea party.

vikcakestar's picture

Tried using vanilla yogurt and replaced zest with teaspoon vanilla extract then upped sugar and flour by 10g eack. Success! Recommend for kids parties... but they take 10 mins LONGER to cook than said

monochromic's picture
5

Oh and also, I didn't bother toasting the poppy seeds. Also had sooo much icing left over - I didn't go nuts with the icing though to try and keep the cals down a little - I didn't want inch-thick icing - mine did still look really pretty though.

monochromic's picture
5

So pretty and incredibly tasty. Some cupcakes are incredibly sweet and stodgy but these were very light and the lemon lifted the laste beautifully. Perfect spring/summery cupcakes. I took these to work and people didn't believe that I'd made them myself! I bought poppy seeds from Sainsburys, they don't sell them in Tescos. Very highly recommended indeed.

adina360's picture

It looks very very delicious might be my next dish to eat. looks very easy to

;)

haylz85's picture
5

Delicious! I haven't done any baking since leaving school 10 years ago but these were a dream to make and are being gobbled up happily by the guys at the office. I made 3/4 quantity of the icing and still had plenty left over, but husband didn't seem to mind cleaning out the bowl.....

little_lauren's picture

Where can you buy poppy seeds?!
Tesco didn't seem to sell them...and they sell most things!

sali4444's picture
3

Very light, but quite dry. Not quite as much of a lemon flavor as I would have liked. And added extra lemon.

yndlovu's picture
5

very simple and absolutely Delish

kazzac's picture
5

I made these for a friend's birthday. They were really easy and very light. Everyone loved them. Have just made my second batch a week later at my boyfriend's request as he liked them so much!

I agree with the comments on the icing - I halved the quantities the second time. This was plenty and I have a sweet tooth.

Also, didn't have poppy seeds but they are still yummy without.

Would recommend.

keavyot's picture
5

I make these a lot but add the juice of the lemons as well as the zest to make it really taste of lemon. I just added a small amount of flour if it's too runny.

Great recipe!

willow81's picture
5

Nom nom nom. That is all.

cheriestachura's picture

Has anyone made one large cupcake for a special occassion and if so how did it turn out?

spacemanspiff's picture
5

delicious cupcake, so light and moist, I only baked mine for 18 mins and they were perfect, have made them about 4 times now. Kept well for a few days. Everyone loved them.

spacemanspiff's picture
5

delicious cupcake, so light and moist, I only baked mine for 18 mins and they were perfect, have made them about 4 times now. Kept well for a few days. Everyone loved them.

scarymary4u's picture
5

These cupcakes are devine! My man prefers cream cheese frosting to butter cream, so I made a lemon one to put on half the cakes, and used this recipe's butter cream for the rest. Even I find butter cream a bit to much at times, but this one is well balanced with the lemon. Light, tasty cakes which were polished off very quickly, easy to make, and I may just keep this as my main cupcake recipe now and just adapt it to suit different flavours.

abaddon's picture
5

Sooo easy! Sooo delic!

tooker's picture

Very lemony although adding the juice of one lemon made the icing too runny!maybe my lemon was bigger than the recipe. Only one of my children would eat them so not a complete hit

gillianimation's picture

Very nice recipe, but you could half the buttercream icing recipe. It made far too much for mine!

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