Lemon and Poppyseed Cupcakes!
Luscious and light lemon & poppyseed cupcakes topped with lemon buttercream frosting.
Equipment
- Oven
- Cupcake tray
- Mixing bowl
- Electric Mixer
- piping bag
- Piping tip
Ingredients
Cupcake batter
- 200 g unsalted butter/baking spread
- 200 g caster sugar
- 4 medium eggs
- 200 g self raising flour
- 1-2 pieces lemons (zest)
- 1 tablespoon poppyseeds
Buttercream frosting
- 200 g unsalted butter (room temp) not baking spread
- 400 g icing sugar
- 2-3 tablespoon lemon juice
Decoration
- lemon zest
- poppyseeds
Instructions
Cupcakes
- Preheat the oven to 180ºc/160ºc fan and line a cupcake/muffin tray with 12 cases.
- Beat together the butter and sugar until light and fluffy.
- Add the flour, eggs, lemon zest and poppyseeds and mix again until combined.
- Split the mixture between the 12 cases.
- Bake in the oven for 20-22 minutes, and then leave to cool fully.
Frosting
- Beat the room temperature butter on it's own until smooth.
- Add the icing sugar and beat.
- Add the lemon juice slowly, and mix until combined.
Decoration
- Pipe the buttercream onto the cupcakes and then sprinkle over some extra lemon zest and poppyseeds.
Notes
These cupcakes will last in an airtight container for 3-4+ days. You can freeze these cupcakes for 3+ months. The lemon frosting can also be made with lemon extract, but I use the same lemon that I zested so as not to waste anything. The poppyseeds are also optional, but it’s such a classic recipe. You can add a centre of lemon curd for a delicious gooey centre.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 10mgIron: 1mg
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