Craving something sweet? These lemon and poppyseed cupcakes are delicious

Lemon and poppyseed cupcakes - Cake recipes - Women's Health & Fitness


  • 1 egg
  • 1½ cups plain flour
  • ½ cup low-fat milk
  • ½ cup caster sugar
  • 1 tsp baking powder
  • ¼ cup poppy seeds
  • ½ lemon, juiced
  • Zest of 1 lemon
  • ½ cup boysenberries


  • 4 tbs low-fat cream cheese
  • 2 tbs icing sugar
  • 2 tsp lemon juice
  • 2 tsp lemon zest

Heat the oven to 160°C. Beat the egg and pour into a mixing bowl. Add the flour, milk, sugar and baking powder and stir until combined. Add the poppy seeds, lemon juice and zest and mix together.
Place some cupcake cases onto a tray. Spoon the cupcake mixture three quarters of the way to the top of each cupcake case. Place the tray into the oven and cook for 10 minutes.

Take the tray out of the oven and place each cupcake onto a cooling rack for about 10 minutes.

In a mixing bowl, add the low-fat cream cheese and icing sugar. Use a hand mixer to beat for about one minute, then add the lemon juice and beat until just combined. Top each cupcake with icing and lemon zest and place a boysenberry on top.

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