I've been making lots of cupcakes lately, chocolate, red velvet, banana... but the most popular one is this simple and delicious Lemon Poppyseed cupcake with tangy lemon buttercream frosting.
This recipe is from BBC Goodfood. I have been using it over and over again and find it very easy to follow.
Using the quality of ingredients in this recipe, I usually get 16 cupcakes using the trays I have, although it suggested 12 in the recipe. It all depends on the size of your muffin tray but generally, you should only fill the cupcake cases 3/4 full to give the cakes space to expand. If you fill up too full, you will find the batter rises over the top of the case and spread around the holes while cooking, therefore forming a crusty "muffin top" that is easily burnt and not nice too look at or decorate.
To decorate the cupcakes, I simply keep some lemon zest aside then scatter it on top of the frosting. You can also use sprinkles, sugar flowers or a small wedge of lemon. I like to fill my cupcakes as well as frosting on top. I find that keeps the cupcakes moist and people get a nice surprise when they bite into them.
Here is the full recipe, you can click on the image to download a PDF for printing.
There you go. Hope you get a chance to try this recipe, I guarantee you will love it too.