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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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
burzulicious
24th Aug, 2012
5.05
So good!
padster75
22nd Aug, 2012
5.05
Foolproof & tasty. Made these a few times now, so simple, so delicious and always gone in a flash!! Have tinkered with the icing recipe though, a healthy spoon of lemon or lime curd thrown into the mix makes for some lip smacking yumminess
bestmom
21st Aug, 2012
Looks really good! Doing a bake sale. Any suggestions?
bestmom
21st Aug, 2012
Looks good.
rachel4500
16th Aug, 2012
5.05
These cupcakes turned out lovely! I used 1tsp of vanilla extract rather than the lemon & poppyseeds because of a fussy audience but would love to try the lemon version. It was a quick, simple recipe with great outcomes! Would definitely recommend this recipe.
jabberjc
15th Aug, 2012
5.05
Fantastic! I used lemon curd (M&S is really yummy but other good quality lemon curds are available too!) instead of the icing by cutting a cone out of the top and replacing it as a lid. They freeze really well too.

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