Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(243 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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jogazelleark
19th Dec, 2011
5.05
made these for cake day at work recieving comments such as awesome, immense and wonderful. just doing a batch for husband to take to work and also my daughter. sprinkled edible glitter on top for a festive feel.
sarahni
11th Dec, 2011
5.05
So easy to make and absoloutely gorgeous! I added the yoghurt/egg mix and melted butter seperately to prevent it curdling. Yum yum yum!
guziaquilina
29th Nov, 2011
5.05
Moist and Delicious
allielovetocook
27th Nov, 2011
My 13 year old daughter has just made a batch of these using Muffin cases .. result? .. 12 perfect lemon cup cakes. Even before the icing they look gorgeous. She made them without using the Poppyseeds .. Not only do these cakes look good, they taste amazing!! We all think that the actual cake mixture itself is good enough to eat without the topping - it creates a beautiful light, airy cakes.Really good!!
mrspg01
23rd Nov, 2011
5.05
Excellent .... What else is there to say
cooking80
22nd Nov, 2011
5.05
Yummy!
michaelasimpson
17th Nov, 2011
5.05
These cakes were fantastic, really easy to make and totally delicious. The only down side was I had to make two batches as the first lot were eaten before I had chance to ice them.
joyzaphine
5th Nov, 2011
makes slightly too much mixture, if you distribute it evenly between cases you end up overflowing. One tbsp in each would do. Also makes too much buttercream in my opinion used half and it was fine. Taste very yummy and lemony though mmmm.
tedinboort
4th Nov, 2011
Yummi......tx
parbooo
3rd Nov, 2011
I dont understand, cup cakes needs baking powder or not?

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