Lemon and Poppyseed Cupcakes

Lemon and Poppyseed Cupcakes

Lemon and poppyseed cupcakes are a delightful treat, combining the fresh citrus flavor of lemon with the subtle crunch and nuttiness of poppyseeds.



● 120ml milk (room temperature)
● 3 large eggs
● 2 tsp lemon juice
● 265g plain flour
● 2 tsp baking powder
● 250g caster sugar
● pinch of salt
● 4 tbsp poppy seeds
● zest of 1 lemon
● 226g unsalted butter (softened)


● 200g lemon curd
● 600ml double cream
● 180g icing sugar
● Zest of 1 lemon
● pinch of salt


Tala Performance 12 Cup Bun Tin

Tala Silicone White Spatula 

Tala Glass Mixing Bowl 15cm x 8cm 

Tala Disposable Icing Bags 

1. Preheat the oven to 180 ºC and line a 12 hole cupcake tray.

2. Whisk together the milk, eggs and lemon juice until fully incorporated.

3. In a separate bowl, mix the butter and sugar together until light and fluffy. Then add the milk/egg mixture and mix until smooth.

4. Sift in the flour, baking powder and salt and mix until you get a smooth batter. Then fold in the poppyseeds and lemon zest.

5. Evenly distribute the batter among the 12 cupcake cases – only fill 3/4 of the way up.

6. Bake for 18-20 minutes until the cupcakes are domed and golden brown on top.

7. While the cakes are cooling, make your frosting. Whip together the double cream, lemon zest, salt and powdered sugar until soft peaks form (do not over whip as the piping bag will cause the cream to stiffen further).

8. Once completely cooled, core the cupcakes and fill with lemon curd. Then, pipe on the frosting and sprinkle with poppyseeds.


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