Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(278 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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Canadabaker
17th Jul, 2017
5.05
I made this recipe exactly as shown and the cupcakes turned out perfectly. Best cupcakes I've ever made. A few tips make sure your butter is at room temperature for the icing. And your icing sugar is fresh. And I weighed all the ingredients on a 10$ electronic scale for accuracy. PERFECT RECIPE AS IS.
chloemayb94
27th Feb, 2017
5.05
Amazing cupcakes! The cake itself is gorgeous.
elizabethj91
24th Jan, 2017
4.05
These were absolutely amazing! The flavour was there and they had a lovely golden colour when they came out of the oven. The only thing I didn't like was the icing - the lemon juice made the butter curdle out of the mixture and was too runny to pipe. Maybe I did something wrong, but I'll stick to a simple buttercream next time.
samfoodie
25th Apr, 2016
Mmmmmm these are delish! Didn't bother with the icing as they don't need the extra sugar and fat although I did add a dollop of lemon curd in middle of each cake. I also added juice of 1 lemon as I feel they're not lemony enough, didn't bother toasting poppy seeds, used full fat Greek yogurt because that's all I had and added a tablespoon of chia seeds! Nice little treat in packed lunch!
bexbeam
24th Nov, 2015
5.05
Five stars for the cupcakes, which are great - moist and squidgy. For the icing I made lemon-infused white chocolate ganache. Bring 100g double cream + zest of 1 lemon just to the boil. Leave to cool for 20 mins or so, then melt in 100g white chocolate and cool again until spreadable. Delish!
thebryonysea's picture
thebryonysea
26th Jul, 2015
5.05
Just made these without the icing and they've come out lovely! Nice flavour and the poppyseeds didn't just fall to the bottom. However for me this easily made 17 cupcakes, not 12, but I won't complain!
Caroline-14
24th Jun, 2015
5.05
Love, love, love this recipe! So easy to make, and nice and lemony. I left out the poppy seeds, instead I used a cupcake corer and added a tsp of homemade lemon curd to the centres before I iced them. No idea why so many people had problems with the icing being too runny as it is a standard recipe for butter icing? Oh, and this recipe won me first prize in the cupcake section at my county show :D
CotswoldMummy's picture
CotswoldMummy
2nd Feb, 2015
5.05
Made these yesterday for afternoon tea. They are fabulous...not sure the icing is needed as they tasted yummy on their own but I did ice them and it was a nice treat. I didn't follow the icing recipe though as it just seemed too much butter and icing sugar so I made up some lemon buttercream using less ingredients and it was fab. Will be making these again very soon....
razata
14th Nov, 2014
I have made these several times already. Absolutely lovely and enjoyed by all the family. I don't do the icing as nobody likes it (and who needs another pack of butter in?) and they don't need it really. Once I put a large pecan nut on top of each before baking and it was lovely.
michelle E
27th Oct, 2014
5.05
These cupcakes were so easy to make and so delicious, will be baking these again

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