Lemon poppy seed cupcakes
It takes just 20 minutes to prepare and bake a batch of these citrus lemon poppy seed cupcakes.
Unlike our lemon cupcakes, these sweet lemon poppy seed cupcakes are made with 25g of poppy seeds to add a crunch to each cupcake. Drizzle with a sweet, zingy lemon icing. Make the icing from just two ingredients; icing sugar and lemon juice. Finish this cupcake recipe with grated lemon zest and serve.
If you want to make these cupcakes extra lemony, add grated zest to the cupcake mixture too. About 2-3tsp should do the trick but increase if you want a more punchy citrus flavour.
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- 175g (6 oz) unsalted butter, softened
- 175g (6 oz) caster sugar
- 3 large eggs
- 1tsp lemon extract or fresh lemon juice
- 175g (6 oz) self-raising flour
- 25g (1 oz) poppy seeds
- For the icing:
- 250g (9 oz) icing sugar
- 1½tbsp lemon juice
- 1tsp finely grated lemon zest