Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bonniej
23rd Oct, 2011
5.05
I made these aswell as others for a Wedding and they were wonderful. They are light, moist and very delicate, ideal for a display and they freeze great which takes away the stress. I added the zest of 3 lemons just to give it more of a hit which was perfect.
dthom3uk
14th Oct, 2011
This recipe is easy to make. Made 36 for the school fare and went down a treat. Made my own larger daisies and put holographic glitter on the top - they looked and tasted great - if I do say so myself...he, he
joannaseymour
12th Oct, 2011
5.05
These turn out beautifully every time; they're absolutely delicious, light and full of flavour. Love making them, they always receive very positive comments!
nipper1234
11th Oct, 2011
5.05
utterly delcious!!!!! and very easy to do,
bikerbell
11th Oct, 2011
5.05
Made these for the first time back in April for a Royal Wedding tea party. They were really great and all went in a flash. Have made them several times since and excellent results every time. Like lots of others I only need half of the icing mix, even when using a piping bag.
clarajane
3rd Oct, 2011
5.05
I made these cakes for a birthday party and they turned out beautiful. If you did not want large cupcakes then you could get more out of the mixture and the amount of butter icing stated is more than enough. Everyone commented on how nice and light they were. My only suggestion would be to add the zest of 3 lemons if like me you like lemon cakes. All in all I will be making these again very soon.
tilleyflipflop1
3rd Oct, 2011
5.05
Made these a couple of week's ago- they were delicious! The other half who doesn't eat cakes managed to devour quite a few!! The lemony frosting made them fresh and not to sweet! Only down side is the cake itself went sticky in a couple of days - but it was warm! Will definately make again. In fact may make a batch and freeze some of the cake to ice and eat later! Yumm
craftybeggar
23rd Sep, 2011
5.05
Gorgeous, and easy to make. Made the lemon version minus the poppy seeds as couldn't get any. Just about to start on an orange version.
cks14866
18th Sep, 2011
5.05
Light, airy and moist, and zingy without being overpoweringly sweet. I make cupcakes a lot and this is one of my favourite recipes! I only use a tiny amount of lemon juice in the icing, adding lemon zest to up the flavour without making the icing too runny. Have found they freeze really well, even after icing. They will take about an hour to defrost, but if you're impatient like me they also taste remarkably good straight from the freezer.
peachey73
14th Sep, 2011
5.05
Received the e-mail today and thought OMG they look delicious .... bought the ingredients and few mins later they were made. so so easy to make and they taste absolutely gorgeous!! Light fluffy and full of flavour. The icing makes the cakes. I make them in bun bins rather then muffin tins and cover the whole cake with the icing and they were YUMMY. Definitely a must TRY.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.