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Orange and poppy seed cupcakes

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Topped with a rich, creamy frosting, these Orange and poppy seed cupcakes are a must for any afternoon tea event. They're quick to make and will wow your guests!

  • Makes12
  • Cook time20 minutes
  • Prep time20 minutes, (+ 10 mins soaking time)
Orange and poppy seed cupcakes

Ingredients

  • ¼ cup (40g) poppy seeds
  • ¼ cup (60ml) milk
  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tbs finely grated orange rind
  • 3 Coles Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • ½ cup (75g) plain flour
  • ½ cup (60g) almond meal
  • ⅓ cup (95g) Greek-style yoghurt
  • ¼ cup (60ml) orange juice
  • Candied orange peel, to decorate

Orange frosting

  • 250g cream cheese
  • 125g butter, softened
  • 3 cups (480g) icing sugar mixture
  • 2 tsp finely grated orange rind
  • 2 tbs orange juice

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Line 12 x ½ cup (125ml) muffin pans with paper cases. Combine the poppy seeds and milk in a small bowl. Set aside for 10 mins to soak.
  2. Step 2

    Use an electric mixer to beat the butter, sugar and orange rind until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour and almond meal. Stir to combine. Add the yoghurt, orange juice and poppy seed mixture. Stir until just combined. Spoon evenly among the prepared pans.
  3. Step 3

    Bake for 20 mins or until a skewer inserted into the centres comes out clean. Set aside for 5 mins to cool slightly before turning onto a wire rack to cool completely.
  4. Step 4

    Meanwhile, to make the orange frosting, use an electric mixer to beat the cream cheese and butter until pale and creamy. Gradually add the icing sugar, orange rind and orange juice, beating well after each addition. Spread icing evenly over each cupcake. Top with candied orange peel to decorate.

    Orange and poppy seed cupcakes

    Orange and poppy seed cupcakes
    • Makes12
    • Cook time20 minutes
    • Prep time20 minutes, (+ 10 mins soaking time)
    Ingredients
    • ¼ cup (40g) poppy seeds
    • ¼ cup (60ml) milk
    • 125g butter, softened
    • 1 cup (220g) caster sugar
    • 1 tbs finely grated orange rind
    • 3 Coles Australian Free Range Eggs
    • 1 cup (150g) self-raising flour
    • ½ cup (75g) plain flour
    • ½ cup (60g) almond meal
    • ⅓ cup (95g) Greek-style yoghurt
    • ¼ cup (60ml) orange juice
    • Candied orange peel, to decorate

    Orange frosting

    • 250g cream cheese
    • 125g butter, softened
    • 3 cups (480g) icing sugar mixture
    • 2 tsp finely grated orange rind
    • 2 tbs orange juice
      Description

      Topped with a rich, creamy frosting, these Orange and poppy seed cupcakes are a must for any afternoon tea event. They're quick to make and will wow your guests!

      Method
      1. Step 1

        Preheat oven to 160°C. Line 12 x ½ cup (125ml) muffin pans with paper cases. Combine the poppy seeds and milk in a small bowl. Set aside for 10 mins to soak.
      2. Step 2

        Use an electric mixer to beat the butter, sugar and orange rind until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour and almond meal. Stir to combine. Add the yoghurt, orange juice and poppy seed mixture. Stir until just combined. Spoon evenly among the prepared pans.
      3. Step 3

        Bake for 20 mins or until a skewer inserted into the centres comes out clean. Set aside for 5 mins to cool slightly before turning onto a wire rack to cool completely.
      4. Step 4

        Meanwhile, to make the orange frosting, use an electric mixer to beat the cream cheese and butter until pale and creamy. Gradually add the icing sugar, orange rind and orange juice, beating well after each addition. Spread icing evenly over each cupcake. Top with candied orange peel to decorate.