Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(249 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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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 :)
karenbristow
16th Mar, 2012
I made these this morning after trying another recipe I picked up on a card in Waitrose. These are far far superior. Very light. I followed the recipe exactly and baked for 22mins. Good Food recipes always deliver the goods!
stpuhalla
24th Feb, 2012
Regarding egg size, I clicked on the word eggs in the recipe and it takes you to a page which says that all recipes on this website are made with large eggs unless otherwise stated. I'm going to try this recipe and rate it later!
pinkfluffychic
23rd Feb, 2012
5.05
Absolutely delicious cupcake recipe. I added a squeeze of lemon juice into the cake mix (I like my cakes lemony!) and they turned out light and yummy. I only made half the quantity of icing but with one whole lemon. Mixture was a bit too runny so had to keep adding icing sugar to get it the right consistency. All in all, a very good cupcake recipe and I am making some more today!
suephil
14th Feb, 2012
5.05
Lovely light cakes with a nutty texture ( I did not toast my poppy seeds). I used stork margarine for the cakes and I cant believe its not butter for the icing with the juice of both lemons as mentioned by other keen cooks. My mixture made 14 cakes but I think you could get 16 out of it. I used an icecream scoop to divide my mixture into the cases and decorated the finished cupcakes with wafer daisies or dark chocolate hearts ( especially for Valentines Day!!) Would be nice topped with lemon drizzle ( caster sugar and lemon juice poured on to the cupcakes when they come out of the oven) Going to make them for Mothers Day too.
debris30
4th Feb, 2012
We tried this recipe and they turned out beautiful, my children only eat chocolate based cakes so thought these were different and they really enjoyed them! Am making another batch soon these went down a treat!
fluffysammy
5th Jan, 2012
5.05
have just finished icing these and so eatting one now, yummy is all i can say :-) i made mine using gluten free as always do and i sprinkled some toasted coconut on the top to make them prettier :-)
fawsiyam
1st Jan, 2012
5.05
the cupcake was so very moist and light. the icing i halved as suggested by previous reviewers, i also halved the batter to make 12 standard cupcakes instead of 12 large cupcakes, i'm now using the batter to make chocolate chip cupcakes instead.

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