Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(305 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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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.
patricia51
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!!
abbatia
31st Jul, 2010
4.05
Really nice cupcakes! It made 27 cupcakes however!!! But they were only smallish. Slightly too much icing too and would use more icing sugar as it was a little bit runny. Other than that, its really easy to make and tastes great!
dcrowe
25th Jul, 2010
5.05
First time i made cup cakes and they were yummy.
broadht02
19th Jul, 2010
5.05
Perfect on my first attempt. Lots of compliments and they look really impressive.
sapphire11
11th Jul, 2010
Any one tried throwing all the ingredients for the cake into the processor (I love my processor) did it make a difference?
cazzawatto
10th Jul, 2010
5.05
Really easy to make and delicious! I didn't toast the poppyseeds and only made half the icing as previously recommended and it was the perfect amount to ice 12 cakes -YUMMY!

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