Lemon Poppy Seed Cupcakes
Breville Test Kitchen

Breville Test Kitchen

Lemon Poppy Seed Cupcakes

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

1 hr 50 mins total time

30 mins active time


Makes 12



  • unsalted butter icon
    4½ oz unsalted butter

    chopped, at room temperature

  • finely grated lemon zest icon
    2 tsp finely grated lemon zest
  • superfine sugar icon
    ⅔ cup (5¼ oz) superfine sugar
  • large egg icon
    2 large eggs
  • self-rising flour icon
    2 cups (10½ oz) self-rising flour
  • milk icon
    ⅓ cup (2¾ fl oz) milk
  • fresh lemon juice icon
    3 tbsp (1½ fl oz) fresh lemon juice
  • poppyseeds icon
    2 tbsp poppyseeds

To serve

  • heavy cream icon
    10 fl oz heavy cream


  • lemon icon
    1 lemon

    zest finely grated

  • Glace lemon slices icon
    Glace lemon slices


  • 1Insert the wire rack into the middle shelf. Preheat the oven. Select BAKE/CONVECTION/350°F/18 minutes and press start.
  • 2Line 2 x 6-cup (1/3 cup) muffin pans with paper baking cups.
  • 3Put the butter, sugar and lemon zest in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until the mixture is pale and creamy.
  • 4Add the eggs one at time, beating well after each addition.
  • 5Turn the mixer to low speed and add half the flour, mix until just combined then add half the milk. Repeat with the remaining flour and milk. Fold in the lemon juice and poppy seeds.
  • 6Divide the batter evenly between the baking cups.
  • 7Once preheated, place one tray in the oven and bake for 18 minutes until a skewer inserted into the center comes out clean. Transfer to a wire rack and repeat with the second tray. Allow the cupcakes to cool.
  • 8Top each cupcake with cream, lemon zest and glace lemon slices, if desired. Serve.
Kid Friendly
Kid Friendly

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