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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bighannahosman1
19th Nov, 2012
5.05
good
ayeishaa
7th Nov, 2012
5.05
I made this and everyone loved them! I also made a chocolate version leaving out the lemons and poppyseeds and substituting 25g of the flour for cocoa powder, they went down well :D I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x
spoon_licker
7th Nov, 2012
5.05
I have made these cakes so many times, you cannot go wrong with them!
nickelby
7th Nov, 2012
4.05
My neighbours loved them, but cooking them was a disaster through a comedy of errors. Battery went when measuring the icing sugar. Used two lemons, and large eggs, will use one lemon and medium eggs as I had difficulty in firming up the topping. But will try again and make the necessary adjustments. Loved the yogurt and lemons.
nickelby
7th Nov, 2012
4.05
My neighbours loved them, but cooking them was a disaster through a comedy of errors. Battery went when measuring the icing sugar. Used two lemons, and large eggs, will use one lemon and medium eggs as I had difficulty in firming up the topping. But will try again and make the necessary adjustments. Loved the yogurt and lemons.
kfurber
29th Oct, 2012
5.05
Utterly delicious!! And so simple. Best cupcake recipe i have ever made.
aaylett
28th Oct, 2012
5.05
Cooked these a few times now because they came out so well. Everyone has said how delicious they are. I have added more lemon zest as I really like the lemony hit.
meishhhh
25th Oct, 2012
5.05
Beautiful and scrumptious cupcakes!
mrsjamtart
11th Oct, 2012
5.05
Delicious! I used the rind of 3 small lemons (so perhaps a little more than the recipe), added a pinch of baking powder for extra lift and drizzled lemon juice icing on top as I am not a fan of buttercream. The results were fabulous, will definitely make these again!
bekadelemaria
9th Oct, 2012
5.05
Just made and ate one of these-DELICIOUS. Only problem, though not really a problem it made 24 cupcakes. so, not to waste anything used the juice from both lemons for icing, adding extra icing sugar to thicken and it covered all 24.

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