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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saschlet
15th May, 2013
4.05
I used xylitol (same quantity as sugar) and sunflower oil (same as butter but in ml) and wholemeal flour. Worked well. All I would do next time is put in more lemon zest or a squeeze of juice to the cakes as they weren't that lemony. Mixture makes 12 XL ones or maybe 16 normal sized ones!
pinkpaws
15th May, 2013
5.05
Really really yummy. For kids, leave the lemon as in the recipe. For adults, I doubled the lemon in both the cake and the icing and it was nice and zingy!
cblampied
12th May, 2013
5.05
Really nice cupcakes and a change from chocolate. I'm not one to wonder away from recipes after reading the reviews I made half the icing - I used less butter as I am not keen on the buttery taste and more icing sugar and an extra 1/2 lemon juice. I also added 1/2 lemon juice to the cupcake mix. There are light, yummy summery.
aosa17
5th May, 2013
4.05
Lovely! I've made these several times now and they go down a treat with everyone. Have found if I add a tablespoon of lemon juice to the mixture it makes them nice and zingy. The first time I did them everyone said the frosting was sickly so now I do them without (yummy) or with a small amount of lemon icing. Has anyone frozen these, and if so what were they like when defrosted?
happylamb
15th Apr, 2013
5.05
So delicious!!! too much icing for the cakes as per instructions on the recipe but the cakes were lovely and moist and a big hit with the household and at work!!
rachel4500
15th Apr, 2013
5.05
I can't remember if I have left a review on this recipe.. so I will make on just in case! I made these into vanilla cupcakes by omitting the lemon and poppyseed and adding a tsp of vanilla. They turned out very nice, the cake was soft and tasted lovely. I would recommend!
beckyboo444
5th Apr, 2013
Totally Devine, really light tasty cakes and very easy to make. Will definitely do again.
clairesut57
25th Mar, 2013
5.05
Loved these! Made half the amount of icing as previously suggested. Otherwise, followed the recipe as stated and delighted with results. Will definitely make again.
parker67
24th Mar, 2013
5.05
Made these for my sisters birthday and family party, they were amazing & very well received, will be making these again & again as they are now a family favourite!!! :)
auds269
6th Mar, 2013
5.05
lovely everytime ive made them everyone has loved them

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