Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(229 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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adina360's picture

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

;)

haylz85's picture
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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
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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
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very simple and absolutely Delish

kazzac's picture
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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
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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
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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
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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
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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
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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
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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!

janetmiddleton's picture
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Fabulous! Replaced lemon with Rose Water and made them pink! And so easy to make!

gemmaford27's picture
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Amazing cakes i have been putting lemon curd in the middle of them taste even more fab.

maddy_cox's picture
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Absolutely gorgeous. Made these for work and they went down a storm. I used Greek Yoghurt, didn't toast the poppy seeds and didn't ice them (halved the calories). The best looking muffins I've made! I will defintiely be making them again!!!

GayleChaston's picture
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Great recipe. Cupcakes kept well for 4 days. Used zest from a very large lemon - perfect!

perrettg's picture
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These turned out beautifully and were yummy! I used little chicks and mini eggs to decorate for easter and they looked so cute!

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