Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(242 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, questions and tips

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haylie89
20th May, 2012
5.05
This is honestly my favourite cupcake recipe! So easy to make and never go wrong, I have never had so many compliments even from children who are the hardest critics! I 100% recommend to everyone!
purpleness1974
20th May, 2012
5.05
These were really lovely
becci242
13th May, 2012
5.05
Made these for me and my housemates today for study fuel as we're in the middle of 2nd year uni exams and have so far gone down a treat. Also a brilliant study break/procrastination tool as they only took about 10 minutes to prepare, meaning I could clean up whilst they were cooking and get on with some much needed revision while I was waiting for them to cool before icing them during my next study break. They're also pretty cheap to make, as I always have baking essentials in my cupboard. I have a feeling I'll be making these again before our exams are over!
vicarhouse
12th May, 2012
4.05
I didn't have yoghurt so used milk instead they were delicious!
vicarhouse
12th May, 2012
4.05
I didn't have yoghurt so used milk instead they were delicious!
margmj
9th May, 2012
5.05
Really tasty lemony easy cakes - and as I had double the receipe for a Easter family gathering, instead of 24 cakes - my cases where small ones so ended up with 53! So i found out they keep well also freeze well! A deffo bake again.
jocelyno
8th May, 2012
5.05
I made these cupcakes for my wedding, was able to make 160 in advance and froze them. I then took them out the freezer and iced them the day before and they were perfect. I also added some more lemon zest and flavouring to the sponge mixture as I liked them very lemony.
bluepoppycat
7th May, 2012
5.05
Excellent cupcakes, made these for my Dad, who loves cake to cheer him up. My husband, who really doesn't like cake, insisted I make another batch when got home from the visit, he never does this. I halved the frosting recipe, but mainly as I don't do giant frosting swirls.
hollbabe7
5th May, 2012
5.05
These were delicious although my icing skills are not so good so they looked a bit crazy.
aoachara
2nd May, 2012
Love it! Natural yoghurt makes the cake very moist. Will bake it again and again. Thanks!

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