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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aaylett
28th Oct, 2012
5.05
Cooked these a few times now because they came out so well. Everyone has said how delicious they are. I have added more lemon zest as I really like the lemony hit.
meishhhh
25th Oct, 2012
5.05
Beautiful and scrumptious cupcakes!
mrsjamtart
11th Oct, 2012
5.05
Delicious! I used the rind of 3 small lemons (so perhaps a little more than the recipe), added a pinch of baking powder for extra lift and drizzled lemon juice icing on top as I am not a fan of buttercream. The results were fabulous, will definitely make these again!
bekadelemaria
9th Oct, 2012
5.05
Just made and ate one of these-DELICIOUS. Only problem, though not really a problem it made 24 cupcakes. so, not to waste anything used the juice from both lemons for icing, adding extra icing sugar to thicken and it covered all 24.
galaxy_girl
12th Sep, 2012
5.05
So easy to make and tasted delicious, didn't make enough
mrsraggle
7th Sep, 2012
5.05
Really beautiful cakes. Baked them for a family holiday, made them on Sunday and they were still lovely and moist by Wednesday when the last of them were devoured!! Will definitely make them again, so simple but so effective.
eddie01's picture
eddie01
4th Sep, 2012
I made these with carraway seeds because I didn't have any poppy seeds, would do this again. I also halved the amount of butter cream.
cookingtiz
30th Aug, 2012
I think that I will try these!
squeekythighs4ever
28th Aug, 2012
Hi Can I make these and ice the night before the event ?? Does any one know the longest I can keep them iced in fridge without spoling them for the party? Thanks for yr help !
tanderson
28th Aug, 2012
5.05
Tasted wonderful - a hit with everyone - nice and light

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