Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(304 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…

  • 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 a dairy product made from separating whole milk or cream into fat and…

For the icing

  • 225g butter, softened
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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sophoes
9th Dec, 2010
5.05
Really easy to make and they looked absolutly beautiful. Made them for my mum's friends 50th birthday and everyone loved them
bewsy84
22nd Nov, 2010
5.05
Quite easily the best cupcakes I have ever made! The icing in particular was lovely and fresh. These went down a storm at my work!
muffins4me2day
18th Nov, 2010
5.05
this is super very tasty i used 2 bananas instead of the yoghurt and it worked great. 10-10 thanks
nancysadler88
17th Nov, 2010
5.05
These cakes tasted amazing, really moist and lemony. There was a bit too much icing though so some of it went to waste.
krissyb
17th Nov, 2010
5.05
These were lovely! I forgot to toast the poppy seeds but I don't think this really makes much difference & won't bother for future batches. I also didn't add yellow colouring but the icing was a pale yellow colour anyway. Lovely and light and really tasty tho!
janehen
15th Nov, 2010
bwyd neis - how long does the frosting take to defrost once you have taken it out of the freezer. Does it go a bit runny or is it the same consistency as when you make it "fresh"? Thanks!
aneesa001
10th Nov, 2010
5.05
I've been looking for the perfect lemon and poppyseed recipe and happy to say that I have finally found it.DELICIOUS!!
d41d0y
17th Oct, 2010
5.05
oops, forgot to rate!
aniemother
13th Oct, 2010
5.05
These cupcakes are lovely! I'm not entirely certain about the icing, but they still get 6 stars as the cupcakes themselves are so tasty I prefer them without icing anyways. ;) I also turned it into a cake for a wedding and it was a success!
d41d0y
29th Sep, 2010
5.05
I just made these! I tried making the icing with quark for a healthier option, but it failed badly! So if anyone has a good quark icing recipe I'd appreciate it. The tangy buttercream really compliments the fluffy sponge! I did what others did and only made half quantity for the icing. I also didn't have any sprinkles for the top so I used poppyseeds! They look cute!

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