Skip to navigation Skip to content
Lemon and poppyseed cupcakes on a white serving plate. Tried & Tested

Lemon and poppy seeds cupcakes

Read reviews
2.895 stars based on 19 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:
  • Serves:12
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cupcakes

  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) beaten
  • 150g 5⅜ oz Self-raising white flour (we use 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 use 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 use 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 use 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 use Billington's)