A simple light and fluffy cupcake, filled with poppy seeds and flavoured with both lemon zest and fresh lemon juice. All topped with a sweet, piped lemon buttercream.
This bake has two different components, a poppy seed and lemon cupcake and a zingy lemon buttercream frosting.
To start with, make a simple batch of cupcakes. I used the all-in-one method here to make things even quicker and easier. Add all of the cake ingredients into a bowl, except for the lemon juice and zest and the poppy seeds, and mix with an electric mixer until you have a nice smooth batter. Add the fresh lemon juice, lemon zest and poppy seeds in last and give a separate mix. When all mixed, add to the pre prepared cupcake cases and place in the oven.
Whilst these are cooling down you can start to make the lemon buttercream. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Add the fresh lemon juice and zest with the second addition of icing sugar and mix well. With buttercream you can’t overmix, so give it a good mix until it’s nice and smooth.
This is the perfect consistency for piping: it is thick, but creamy and completely delicious. If you are piping, try not to hold the bag for too long as the thermal heat from your hand can melt the icing. Pipe on top of the cooled lemon and lemon seed cupcake.
I only make a small batch of these as they’re best enjoyed on the same day as baking. Any leftovers can be stored in a cool dry place for up to 4 days.
Ingredients
- CAKE:
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Fresh Lemon Juice
- 2 teaspoons Poppy Seeds
- Zest of 1/2 Lemon
- ICING:
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Fresh Lemon Juice
- Zest of 1/2 Lemon
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine, sugar, egg and self-raising flour into a bowl and using an electric mixer beat together until light and fluffy
- Stir through the fresh lemon juice, lemon zest and poppy seeds and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the frosting.
- Bring the unsalted butter to room temperature
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer
- Add the remaining icing sugar and lemon juice and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth
- Add the lemon zest, and thoroughly mix through
- Once everything is blended and smooth, apply to your cooled cake. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design
- Add a few extra sprinkles on top for the perfect finishing touch!
Notes
These are best eaten fresh on the same day as baking. Store any leftovers in a cool dry place for up to 3-4 days.
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