Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(267 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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  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons



    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



    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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the icing

  • 225g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g icing sugar, sifted
  • juice 1 lemon



    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


  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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22nd Aug, 2012
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
21st Aug, 2012
Looks really good! Doing a bake sale. Any suggestions?
21st Aug, 2012
Looks good.
16th Aug, 2012
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.
15th Aug, 2012
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.
30th Jul, 2012
These are lovely, light and impressive. The buttercream is a bit too buttery for me. Maybe i'll add more lemon and sugar next time.
29th Jul, 2012
Absolutely love this recipe! Using melted butter instead of having to beat it in is a god send and the use of the natural yoghurt makes the cakes really dense (in a good way) and creamy! Have made these about 4 times now, and are always a hit... easy to make so definitely recommend!
18th Jul, 2012
This recipe was horrible. Way too much butter is being used in the Icing. It just tasted like butter. Also the cake made way more than 12 and more than 18 as someone has already said. I think this recipe needs reviewing before you try to make it unless you like butter flavoured lemon coloured cakes. It is that bad we are scraping off the icing because it didn't even dry, and making some new icing using a different recipe.
13th Jul, 2012
These were moist and delicious. I can't stop eating them! Missed out the poppy seeds as I there were none in the cupboard, and made about two thirds of the icing to cover 20 small cakes. Better than my usual cupcake recipe. Will definitely make these again.
4th Jul, 2012
Wonderfully light!


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