Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(244 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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aoachara
2nd May, 2012
Love it! Natural yoghurt makes the cake very moist. Will bake it again and again. Thanks!
lemaid
29th Apr, 2012
4.05
Really light and lovely cakes but as others have said there was far too much icing. Will be making more of these for sure.
soulfoodlover64
29th Apr, 2012
4.05
I made these cupcakes today and what a treat! The cakes were so moist and delicious, however the icing yielded far too much for the 12 cakes, next time I will half the ingredients.
katedonnelly85
29th Apr, 2012
These cakes are very easy to make. I have never baked, wish i had time to bake more as i thoroughly enjoyed it! My 2 year old son loved them! needless to say i will definately be baking them again!
oscanhag
21st Apr, 2012
5.05
Used only 150g butter and filled them with lemoncurd, put some lemoncurd on top and dipped them in poppy seed, mmmm.
rebecca_cats
18th Apr, 2012
5.05
These cupcakes are lovely, I have made 3 batches in the last month. Friends and collegues have all sampled them and can't get enough. I did the icing a bit differently after batch 1, I used 2 lemons for the icing and used more icing sugar in place of some of the butter as I found this improved the texture and meant that the icing held it's shape at room temperature. The quantities for the icing are too large, I'd say taking two thirds of the ingredients makes plently for 12 cakes.
rzkhan85
17th Apr, 2012
5.05
Just made these. Turned out perfect! Light and fluffy, really good flavour and produced a perfect dome shape. Highly recommended!
needy4cache
9th Apr, 2012
These made great Easter gift cupcakes, I took the advice from previous commenters and made only 1/2 the icing and it was plenty - still piped icing successfully on to each of the 12 cakes. I also didn't buy food colouring as I was feeling thrifty so the icing was pale but looked great. Delicious.....they'll be made again!
scrumptiousbuns's picture
scrumptiousbuns
23rd Mar, 2012
I used this recipe recently for a wedding cupcake tower, I replaced the gluten ingredients with gluten free and they were delicious! I also added a few more Poppyseeds than the recipe said, just to taste really. Would definitely make these again - will be added to my repertoire!
yodarita
22nd Mar, 2012
5.05
made these yesterday and omg they were absolutly delishous :) im not a huge lover of lemony tasting cakes but this recipe has won me over thats how good it is. i recon my cupcake cases were a medium size and i managed to fill 12 generously, i also left out the poppy seeds but will try with one day just to see what theyre like with them included. not much else to coment about exept that everybody should try these even non lemon loving people like me :)

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