Amalfi Lemon Marmalade & Poppy Seed Cupcakes

Name: Amalfi Lemon Marmalade & Poppy Seed Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 120g unsalted butter, softened; 120g caster sugar; 1 tsp vanilla bean paste or essence; 2 tbsp lemon juice; 1 heaped tbsp Amalfi Lemon Marmalade; 120g self raising flour; 1 tsp baking powder; 2 large free range eggs; 20g poppy seeds; 1 tbsp milk (of choice); 120g Amalfi Lemon Marmalade; 150g unsalted butter; 400g icing sugar, sifted; 1 tbsp lemon juice; 1 tbsp poppy seeds; 12 hole muffin tin; 12 paper cupcake cases (for extra sunshine, make them yellow!)

This is a fun and simple cupcake recipe made using our Amalfi Lemon Marmalade. The cupcakes are super light, lemony, and very moreish!

You can switch up the recipe to use any of our marmalades too.

Amalfi Lemon Marmalade & Poppy Seed Cupcakes

Helen Upshall

Rated 5.0 stars by 1 users

Servings

12

Prep Time

15 minutes

Cook Time

15 minutes

Light lemon & poppyseed cupcakes topped with a lemon marmalade buttercream

Ingredients

120g unsalted butter, softened
120g caster sugar
1 tsp vanilla bean paste or essence
2 tbsp lemon juice
1 heaped tbsp Amalfi Lemon Marmalade
120g self raising flour
1 tsp baking powder
2 large free range eggs
20g poppy seeds
1 tbsp milk (of choice)

BUTTERCREAM

120g Amalfi Lemon Marmalade
150g unsalted butter
400g icing sugar, sifted
1 tbsp lemon juice
1 tbsp poppy seeds

YOU WILL NEED

12 hole muffin tin
12 paper cupcake cases (for extra sunshine, make them yellow!)

Directions

Preheat the oven to 200C/180C fan/gas 6. Line the muffin tin with the cupcake cases.
In a bowl, cream together the butter and sugar until pale and light. Add the vanilla, lemon juice and marmalade and cream for a further minute until well combined.
In a separate bowl, sieve together the flour and baking powder. Crack one egg into the butter sugar mixture and add a heaped tablespoon of the flour. Whisk together briefly just until the egg is incorporated. Repeat with the second egg and another tablespoon of flour.
Once the eggs are combined, add the remaining flour to the bowl along with the milk and poppy seeds. Briefly whisk until all the ingredients are combined and the batter is light, fluffy and smooth.
Carefully spoon the batter into the prepared cupcake cases. Place in the oven and bake for 12 - 15 minutes until risen and golden. Place on a cool rack and allow to completely cool whilst you make the buttercream.
Add all the buttercream ingredients to a clean bowl and cream together until a smooth, light consistency is achieved. Spoon the buttercream into a piping bag for precise piping, otherwise simply spread over the cooled cakes using a spoon or pallet knife.
Finish the cakes with a sprinkling of poppy seeds and serve.