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Lemon and Poppy Seed Cupcakes

by Jemma Wilson from Jamie’s Food Tube: The Cake Book

These cute lemon and poppyseed cupcakes from Cupcake Jemma are a great weekend bake. Perfect for spring and summer baking projects, weddings, bridal and baby showers.


They may be tiny, but poppy seeds are packed with a subtle, nutty, peppery flavour that goes perfectly with the zesty lemon sponge.

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250g self-raising flour
250g caster sugar
1/2 tsp bicarbonate of soda
1 1/2 tbsp poppy seeds, plus extra for decorating
250g unsalted butter, softened
4 large free-range eggs
1 1/2 tbsp lemon juice
optional: 4 unwaxed lemons, zest
1 1/2 tbsp whole milk
For the cream cheese icing:
150g unsalted butter, softened
240g cream cheese
840g icing sugar
You will need:
2 x 12-hole muffin trays, with snug-fitting paper cases

Essential kit

You will need 2 x 12-hole muffin trays, with snug-fitting paper cases.

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Preheat the oven to 170°C fan/375°F/gas 5. Sift the dry cupcake ingredients into a large bowl. Add the butter, eggs, lemon juice and most of the zest (if using), then beat for 60 seconds with an electric mixer (I prefer the free-standing type).

Add the milk and beat for another 20seconds, or until well combined.Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated.

Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched.

Leave to cool, transferring to a wire cooling rack after 5 minutes, then decorate with the cream cheese icing, sprinkle with poppy seeds and the remaining lemon zest, then serve.

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