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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jester
3rd Jul, 2010
5.05
In answer to Juniper, you could use low fat margerine for the cake instead of stork and the lemon glace icing as suggested?
jester
3rd Jul, 2010
5.05
Very simple to make up, no whisk was needed which was handy as burnt mine out the other week. Instead of using butter in the cake mixture I used Stork, I think it makes for a lighter cake, also I put some lemon juice in the batter and used fat free yoghurt. Think these could be really low fat if you used a lemon glace icing on them instead of buttercream.
jbennett22uk
2nd Jul, 2010
4.05
I would love to try these cakes but as I am currently following Weightwatchers I have just pointed the receipe and one cake is already nearly half my daily allowance. There is an awful lot of butter in this recipe - even using half fat butter it is still very high in saturated fat. I was just wondering if anyone had substituted the butter in this recipe for anything else to make it a bit more dieter friendly? How did they turn out?
laurelbunker
22nd Jun, 2010
4.05
Really quick and easy, the cakes are delicious without the icing too. Probably generous with the quantity of icing and I got 14 cakes rather than 12.
gurneyd
20th Jun, 2010
Made these for father's day and oh my word they are super yum. Really should have read the other comments though as there was a lot of the icing left over, so will have to make up another batch to use it all up..at least butter icing keeps for a few days in the fridge. Didn't bother toasting the poppy seeds and I don't think it makes a difference...although please correct me if I am mistaken. Accidentally added the quantity of butter for the icing to the cake....that's what happens when you work straight from the website and forget to scroll back up the page! all it meant was leaving them in the oven a tad longer and of course a few more calories, but nothing was ruined. They look pretty impressive and are certainly a crowd pleaser!
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.

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