Lemon and poppyseed cupcakes!
Luscious and light lemon & poppyseed cupcakes topped with lemon buttercream frosting.
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Servings: 12 cupcakes
Ingredients
Cupcake batter
- 200 g unsalted butter/baking spread
- 200 g caster sugar
- 4 medium eggs
- 200 g self raising flour
- Zest of 1-2 lemons
- 1 tbsp poppyseeds
Buttercream frosting
- 200 g unsalted butter (room temp) (not baking spread)
- 400 g icing sugar
- 2-3 tbsp 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 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 its such a classic recipe
- I used this piping tip for this recipe
- I used these piping bags for the decoration
- You can add a centre of lemon curd for a delicious gooey centre