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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doldderwen
27th Sep, 2010
I have only ever made them as small cakes, and they aren't around for long, they are incredibly tasty & sophisticated to boot! As the icing is plentiful, I always follow the recipe and freeze half of the icing, I then have the comfort of knowing that I'll be able to whip up a batch at a moments notice if we have visitors coming.
lockheart
22nd Sep, 2010
5.05
simple and delicious
jennylucas04
20th Sep, 2010
5.05
I made these for my office and other half during cupcake week as we obviously couldn't let it pass by without indulging! Honestly I've never had such praise for a cake as I did with these, they are the lightest most delicious little cakes ever!! I made them without the poppy seeds but I'm sure they would be lovely with them in. Only problem now is I'm under demand to produce this as a giant birthday cake for my other half tomorrow!! :) Fingers crossed!!
alimacher
20th Sep, 2010
4.05
I have never made cakes before and these were easy and very tasty and light everyone loved them
missdecision
18th Sep, 2010
5.05
I've tried this recipe and two other cupcake recipes on this website - one for chocolate and vanilla cupcakes and one for raspberry and orange cupcakes - this one proved most successful although I am a beginner!
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.

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