Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(251 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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dimuthu
14th Dec, 2012
5.05
Made them several times and they are my favourite cup cakes ever.
raven
13th Dec, 2012
5.05
Really moist and delicious. I never make the topping they are just as good without it.
jennyrapti
10th Dec, 2012
5.05
easy and delicious! added a few drops of lemon and it was great!
frowne
10th Dec, 2012
5.05
Can't fault these cupcakes - they are amazing! Made them for a work morning tea and they were inhaled :-)
MollyinLondon
2nd Dec, 2012
5.05
Very easy to make! I will make them again.
fosters323
2nd Dec, 2012
5.05
Have been looking for a decent cupcake recipe for ages - this is officially the best. I use the basic recipe for all different flavours too. So easy to do too. Really excellent.
sarahb109
25th Nov, 2012
5.05
Gorgeous recipe, lovely light moist sponge and tangy butter-cream topping. I used low fat natural yoghurt, and put a small dollop of lemon curd in each before baking - worked a treat!
mishadabhi
22nd Nov, 2012
This is an amazing recipe! They tasted and looked perfect, lovely with tea too! Next time, I'll put less poppy seeds in though!
bighannahosman1
19th Nov, 2012
5.05
good
ayeishaa
7th Nov, 2012
5.05
I made this and everyone loved them! I also made a chocolate version leaving out the lemons and poppyseeds and substituting 25g of the flour for cocoa powder, they went down well :D I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x

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