With lemon and poppy seeds


12-18 cupcakes | 20 minutes + baking time and cooling time



100 g soft butter
175 g sugar
2 small eggs
Grated zest of 1 organic lemon
Juice of 1 lemon
250 g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
200 g crème fraiche, 38%
2 tbsp blue poppy seeds


50 g soft butter
50 g cream cheese
Approx. 400 g icing sugar
1 tbsp vanilla sugar
2-3 tsp finely grated lemon zest
1-2 tbsp lemon juice

Small Easter eggs for decoration


Beat the butter and sugar until white and fluffy. Add the eggs one at a time while continuing to beat. Add the lemon zest. Mix the flour, baking powder and bicarbonate of soda and sift into the butter and sugar mixture. Add the salt and fold the crème fraiche into the dough until it is well mixed. Stir in the poppy seeds.

Distribute the dough between the 12-18 cups in a muffin tin. Only fill a little more than half way up. Bake the cupcakes at 175°C on a fan setting for about 20-25 minutes, or until baked. Leave to cool before icing.

Beat the butter and cream cheese together. Beat in the icing sugar, vanilla sugar, lemon zest and juice. Whisk with an electric whisk for a couple of minutes. Add more icing sugar if necessary. Pipe the icing onto the cupcakes, decorate with small Easter eggs and serve immediately.

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