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Lemon and poppyseed cupcakes on a white serving plate. Tried & Tested

Lemon and poppy seeds cupcakes

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2.714 stars based on 7 ratings

These zesty little cupcakes are so light and fluffy, they will delight any visitor who pops round for a cup of tea.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) beaten
  • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 1 1 Lemon zest
  • 30g 1⅛ oz Poppy seeds
  • 3tbsp 3tbsp Natural yoghurt

For the decoration

  • 1 1 Lemon juice
  • 3tbsp 3tbsp Unrefined golden caster sugar (we like Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake or muffin tin with 12 cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden caster sugar (we like Billington's)
    • 3 3 Egg(s) (free range) beaten
  3. Classic mode Step 3

    Stir in the rest of the flour and then add the baking powder, lemon zest, poppy seeds and yoghurt, combining until smooth.

    Ingredients for this step

    • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 1 1 Lemon zest
    • 30g 1⅛ oz Poppy seeds
    • 3tbsp 3tbsp Natural yoghurt
  4. Classic mode Step 4

    Divide the mixture between the cupcake cases. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

  5. Classic mode Step 5

    Warm the lemon juice with the sugar in a small pan until the sugar has dissolved, then spoon a little over each cake.

    Ingredients for this step

    • 1 1 Lemon juice
    • 3tbsp 3tbsp Unrefined golden caster sugar (we like Billington's)