Lemon poppy seed cupcakes

Lemon poppy seed cupcakes: The perfect teatime treat. Image: Carla Zinkfontein

Lemon poppy seed cupcakes: Sweet indulgence with a hint of zest

Enjoy the delicate crunch of poppy seed combined with a dash of lemon when you whip up a batch of lemon poppy seed cupcakes.

Lemon poppy seed cupcakes

Lemon poppy seed cupcakes: The perfect teatime treat. Image: Carla Zinkfontein

Bake a batch of lemon poppy seed cupcakes bursting with citrus flavour. Quick and easy to prepare, these tasty bites will make teatime even tastier.

If you love lemon and poppy seed muffins, the cupcake version will also become a favourite. The delicate crunch of the poppy seed combined with the dash of lemon makes for a tasty teatime snack.

More about your lemon and poppy seed muffins

After baking these beauties in the oven, remove them and allow them to completely cool down. To finish off these mouth-watering cupcakes, warm lemon juice with sugar in a small pan until the sugar has dissolved. Next, spoon a little over each cake to add that tangy taste to each bite.

If you are looking for a more festive alternative, top your cupcakes with lemon buttercream frosting.

Trust us, if you love lemons, these delicious cupcakes will have you swooning. Let us know in the comments of this recipe if you plan to bake them.

Lemon poppy seed cupcakes recipe

4 from 2 votes
Recipe by Carla Zinkfontein Course: SnacksCuisine: GlobalDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Ingredients

  • 150 g butter, unsalted

  • 150 g Billington’s unrefined golden caster sugar

  • 3 eggs, free-range (beaten)

  • 150 g self-raising white flour

  • 1 tsp baking powder

  • 1 lemon zest

  • 30 g poppy seeds

  • 3 tbsp natural yoghurt

Method

  • Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake or muffin tin with 12 cupcake cases.
  • 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.
  • Stir in the rest of the flour and then add the baking powder, lemon zest, poppy seeds and yoghurt, combining until smooth.
  • Divide the mixture between the cupcake cases. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow cooling completely.
  • Warm the lemon juice with the sugar in a small pan until the sugar has dissolved, then spoon a little over each cake.

Notes

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