Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(280 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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caholeene
18th Sep, 2010
4.05
A little too much icing following the recipe quantities- which made the cakes slightly sickly. the cakes were so fluffy and light on the first day. i took them into work 2 days later and they were a bit bready so definitely worth eating day of/day after baking
aasemp
17th Sep, 2010
I made a selection of cupcakes - these lemon and poppyseed ones, rose and whote chocolate, coffee and walnut and strawberry and clotted cream. The lemon ones were the easiest and by far my favourite! Going to be making plenty more!
choc-a-holic
16th Sep, 2010
5.05
Fantastic, these were my first attempt at cupcakes and I'm now hunting the GF site for more recipes. Light and moist, everyone loves them..... I decorated with chocolate balls in an effort to 'man them up' abit with living in a house with 3 males.. looked very professional
catherinedoherty
16th Sep, 2010
5.05
Very tastey and easy to make...although I haven't mastered the piping bag yet! I made 18 cakes with these quantities and they were just the right size
Angi7777
7th Sep, 2010
3.05
The cakes turned out really well but a little bland for my liking, although the butter icing was lovely. Well worth making if you dont like your cakes too sweet and quite moist.
jokiernander
3rd Sep, 2010
5.05
Amazing, light and delicious
ruby07
1st Sep, 2010
5.05
WOW, what a treat. They turned out perfectly and they were absolutely delicious. I didn't have poppy seeds and couldn't pick them up but they were still amazing. Receipe is so easy to follow and quick to make. They looked so impressive with the frosting and sprinkles. The only down side was that out of a batch of 12 I ate 7 myself !
rosclayton
20th Aug, 2010
5.05
These were light and fluffy and so easy to make. Will definitely be making them again. My family were very impressed with these cakes because my cakes usually turn out flat and heavy, these however looked like shop bought cakes.
gquti26
20th Aug, 2010
I turned this into a 5" tall cake by making triple the recipe and baking them in three 8" round tins instead. It took 50 minutes on 180 instead of the 20-22 minutes. I iced them with a lemon buttercream (had to make lots) and also stuck fresh raspberries in between the layers. It turned out amazing. Very moist and yummy. Will definitely be adding this to my regular bakes.
patricia211151
2nd Aug, 2010
I made these lovely cakes on Saturday for our family fete. Despite the unpromising looking sloppy batter they came out beautifully light and plump - I did add a teaspoon of baking powder - and I won second prize!!

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