Lemon and Poppy Seed Cupcakes recipe

Preparation Time: 15 minutes | Cooking Time: 25 minutes

Poppy seeds add a lovely background flavour to these soft, lemony cupcakes. A rich icing made with mascarpone cheese and lemon curd helps to finish them off nicely.


  • 150g caster sugar
  • 100g plain flour
  • 125ml buttermilk
  • 60g butter
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tbsp. poppy seeds
  • Juice and zest of 1 fat lemon
  • 250g mascarpone cheese
  • 3 tbsp. lemon curd
  • 2 tbsp. icing sugar
  • 1 1/2 tsp. vanilla extract


  1. Preheat the oven to 180C. Grease and line 12 cupcake cases or line a 12-hole cupcake tin.

  2. Beat together the caster sugar and butter until smooth and creamy. Beat in the eggs one at a time until smooth. Add the vanilla, poppy seeds, lemon juice and zest and stir to combine. Sift together the flour, salt and baking powder. Stir half of the flour mixture into the sugar mixture, then half the buttermilk, then continue until you've added all the ingredients. Stir so you have a smooth batter.

  3. Divide the batter between the cupcake liners. Bake for 20-25 minutes until cooked through and golden. Leave to cool on a wire rack.

  4. Make the batter by beating together the mascarpone cheese, lemon curd and vanilla extract. Beat in the icing sugar. Use to ice the cupcakes.

If you want to, try adding a few poppy seeds to the icing for a little extra flavour. Recipe makes 12 cupcakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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