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Lemon and poppy seed cupcakes


Makes: 10
timePrep time: 25 mins
timeTotal time:
Lemon and poppy seed cupcakes
Recipe photograph by Martin Poole

Lemon and poppy seed cupcakes

These fluffy lemon cupcakes have an oozy, tangy curd centre, which balances their sweetness

Makes: 10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (Per cupcake)
Calories
554Kcal
Fat
32gr
Saturates
19gr
Carbs
60gr
Sugars
42gr
Fibre
1gr
Protein
7gr
Salt
1gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 150g butter
  • 225g self-raising flour
  • 150g caster sugar
  • zest of 3 lemons
  • 1 tbsp poppy seeds
  • 3 medium eggs
  • 100ml buttermilk
  • 200g lemon curd
For the frosting
  • 125g butter, softened
  • 150g icing sugar, sifted
  • 250g cream cheese, at room temperature
  • 1 tsp vanilla bean paste or extract

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a muffin tray with 10 deep muffin cases. Melt the butter, then set aside to cool. Combine the flour, sugar, lemon zest and poppy seeds in a large bowl. In a separate bowl, whisk together the eggs, buttermilk and melted butter. Add the wet ingredients to the dry ingredients and whisk to a smooth batter. Divide among the muffin cases and bake for 25 minutes, or until golden and risen and a skewer inserted into the cupcakes comes out clean. Leave to cool in the tray for 5 minutes, and then move to a wire rack to cool completely.
  2. For the frosting, beat the butter until light and well whipped. Add the icing sugar and continue to beat until well incorporated. Drain any excess liquid from the cream cheese and then add the cream cheese to the butter icing, along with the vanilla. Beat until creamy and smooth. Transfer to a piping bag fitted with a star-shape nozzle.
  3. Using a small spoon, remove a little sponge from the centre of each muffin. Pipe the frosting in a ring around the edge of the muffins. Put the lemon curd in a piping bag fitted with a plain nozzle then pipe this into the muffins, flooding the tops inside the frosting rings. The cupcakes keep for up to 2 days in an airtight container.

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