Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(308 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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mmaggie
2nd May, 2010
5.05
I made these cupcakes for a bbq last week and it went down a storm. So easy to make, and taste fantastic!!!! Would recommend to everyone to try
carlaamanda69
30th Apr, 2010
I made these for a girly party I had and they went down a storm, easy to make and look very very impressive!! :D In answer to the egg question, i usually buy medium eggs so I'm assuming I made mine with those.
verheijen
26th Apr, 2010
Very quick and easy. Everbody loved them. Wondering if I can make a lighter version substituting some of the butter for something else. Open for suggestions.
smilin's picture
smilin
24th Apr, 2010
5.05
I made these instead of a birthday cake for a friends daughter (her twin brother had a chocolate cake from an earlier issue made for him) and they went down a storm. I was told that they were incredibly light and fresh tasting and were very moreish. They looked beautiful and were very simple to make, I am going to try to make them gluten free so that I can sample them myself. Perfect for a girls birthday when you fancy something slightly different.
morven2
23rd Apr, 2010
5.05
These are delicious and incredibly easy. Everyone that tried mine loved them. I'll need to bake a batch a week to keep the office happy now!
annamac1
19th Apr, 2010
4.05
Cakes turned out really nicely and the lemon in the butter icing made them not too sickly.
potatohead
19th Apr, 2010
Are the eggs large or medium??
imicola
19th Apr, 2010
5.05
Lovely! Very simple to make, come out very light and airy, delicious tasting and they also keep quite well for a few days! They are so good, I'm making them for my wedding!

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