Citrus poppy seed cupcakes with blackberry frosting

Delicious from top to bottom, these poppy seed cupcakes are infused with citrus syrup and topped with sweet blackberry icing.



Note: + standing & cooling time



  • 1/4 cup (40g) poppy seeds
  • 1/3 cup (80ml) milk
  • 150g butter, softened
  • 2 oranges, rind finely grated, juiced
  • 2 lemons, rind finely grated, juiced
  • 3/4 cup (165g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/4 cup (35g) plain flour
  • 1/3 cup (75g) caster sugar, extra
  • Thyme sprigs, to decorate
  • Blackberries, extra, to decorate

Blackberry frosting

  • 240g fresh or frozen blackberries
  • 2 tbs caster sugar
  • 170g butter, softened
  • 2 1/4 cups (360g) icing sugar mixture, sifted



Preheat oven to 180°C. Line 16 holes of two 1/3-cup (80ml) muffin pans with paper cases. Combine the poppy seeds and milk in a bowl. Set aside for 10 mins.


Meanwhile, use an electric mixer to beat the butter, orange rind, lemon rind and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.


Add the combined flour and milk mixture, in batches, stirring until just combined. Divide the mixture evenly among the lined pans. Bake for 20-25 mins or until light golden and a skewer inserted in the centres comes out clean.


While the cupcakes are cooking, place the orange juice, lemon juice and extra sugar in a small saucepan with 1 cup (250ml) water. Stir over medium-high heat for 4 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 mins or until the syrup thickens slightly.


Use a skewer to poke holes all over the surface of each warm cupcake. Spoon 1 tbs of the syrup evenly over each cupcake. Cool completely.


To make the blackberry frosting, place the blackberries, sugar and 2 tbs water in a small saucepan over low heat. Cook, stirring, for 3-5 mins or until the berries start to release their juices. Cook for a further 3-4 mins or until the mixture starts to thicken slightly. Strain through a fine sieve into a bowl, pressing with the back of a spoon. Discard the solids.


Use a clean electric mixer to beat the butter in a medium bowl until pale and creamy. Add the icing sugar, in batches, beating well after each addition. Add two-thirds of the puree and beat until well combined. Place the frosting in a piping bag fitted with a 1cm fluted nozzle.


Pipe the blackberry frosting over the cupcakes. Transfer to a serving platter. Drizzle with the remaining puree. Sprinkle with thyme and extra blackberries to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.