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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hamish9
18th Jun, 2010
5.05
I made these for my daughter's 3rd birthday but was a bit worried they would be a bit 'grown up' for her friends. I have to say they went down very well. The cakes are very light and fluffy and the icing was delicious, although like others have stated there was lots left over and I should have halved these ingredients. Suffice to say I will be making these again very soon.
lindsaysharples
18th Jun, 2010
5.05
I've made batches of these three times now and they really go down well. Yesterday I doubled the quantity, put one batch in the oven then realised I had forgotten to include the butter. Disaster, that batch went in the bin! I made another batch, included rosewater instead of the lemon and put pink colouring in the icing with sprinkles on top. Beautiful!
fattypaul
16th Jun, 2010
5.05
Hi, I made these last night for people at work and they went down a storm. As other people have stated I used half the icing and it still gave plenty for a nice covering of the muffins. Will deffo make these again. Thanks for a great recipe! Oh, and I put sprinkles on them! Check the FB group for a photo!
stewcra
15th Jun, 2010
I made these last night for my girlfriends mums birthday. SHE LOVED THEM!! So easy and quick to make. I got in from work and made them then went round to drop them off. Will i be making them again......i don't think i have a choice! ha
joanneflynn
5th Jun, 2010
5.05
Lovely, easy to make cupcakes. Before icing I scoped out a little hole in the top of the cupcake and added a spoonful of lemon curd. Delicious.
ruxandra
4th Jun, 2010
Hi! I was browsing through the site and i was wondering how much does "a serving" (per serving) mean? In this case, a cupcake? Thank you
maverick76
29th May, 2010
5.05
I make these cakes with Doves Gluten Free Flour, with gluten free Baking Powder, and because of a Bovine Dairy intolerance made with Goats yoghurt. Brilliant! I have the pickiest three teenagers in all of Christendom and they never noticed a thing. Scoffed the lot and asked for more. Just remember use different icing if bovine dairy intolerant -try the pistachio cupcake icing with yellow colour instead. Also a spoonful or two of soya milk to avoid the cakes being dry. Gluten Free flour tends to be dry.
parheff
25th May, 2010
4.05
Really lovely cupcakes, nice and simple to make. Would have to agree gdit89 about using two lemons for the icing - I did that and probably could have gone for a bit more (but I love lemon!). Would make them again.
carodarcy
21st May, 2010
5.05
Took some of these to work and so far four people have asked me for the recipe. I also halved the icing, which made enough for twelve large cupcakes, with the added bonus of leaving enough in the bowl for my teenage to eat with a teaspoon!
clairepie
18th May, 2010
4.05
I made these cakes last week and was really pleased with how they turned out, but I think next time I'm going to split the mixture into maybe 20 smaller cakes rather than 12 as they were just a bit too big to manage!

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