Friday, 24 February 2012

Lemon, Kumquat and Poppy Seed Cupcakes with Lemon Buttercream

I came across these kumquats in the supermarket last week and I knew I had to take these gorgeous golden mini citrus fruits home. I was initially unsure how to incorporate this into a recipe. Plus there were so many routes I could take; kumquat preserves, puddings, loaf, tarts. In the end I went for a relatively simple recipe which I knew would highlight the sweet and citrus tones of the kumquat.
Lemon, Kumquat and Poppy Seed Cupcakes with Lemon Buttercream
The addition of chopped kumquats to the natural combination of lemons and poppy seeds gives this cupcake a beautiful citrus balance. The zesty-ness of a lemon cupcake is taken down a notch replaced with a slightly sweet undertone. The cupcake recipe itself produces an incredibly light, fluffy cake and when topped with a tangy lemon buttercream, it screams sunshine, beach and summer!
Can't get enough of these gorgeous colours! 
So tell me, what is your favourite way of enjoying kumquats? 

Lemon, Kumquat and Poppy Seed Cupcakes

Adapted from BBC Good Food

Yields 12 cupcakes



225g self raising flour
175g caster sugar
Zest of two lemons
½ cup kumquats; de-seeded and chopped
2 tbsp poppy seeds, toasted
3 eggs
100g natural yoghurt
175g butter, melted and cooled


225g butter; softened
350-400g icing sugar; sifted
Juice of one lemon
Few drops of yellow colouring


Lemon, Kumquat and Poppy Seed Cupcakes
  1. Toast the poppy seeds over a low flame for 5-10 minutes until the seeds emit a nutty aroma.
  2. Mix flour, caster sugar, lemon zest, poppy seeds and chopped kumquats in a large mixing bowl. Beat the eggs into the yoghurt and add to the dry ingredients together with melted butter.
  3. Mix ingredients until incorporated and divide into cupcake cases. Bake in a preheated oven at 180C for 20-25 minutes. Use a skewer to check if cupcakes are done as the tops will remain quite pale.
  4. Leave to cool completely before icing.
Lemon Buttercream 
  1. To make buttercream, beat butter until really soft. Gradually add the icing sugar and lemon juice. 
  2. Add a few drops of yellow colouring to give the buttercream a pale yellow tinge.  
  3. Pipe buttercream onto cupcakes using a star nozzle.


  1. In Malaysia we use it to make ice drinks. =)

  2. This is probably the first recipe I have come across that uses Kumquats. I like the blend with the lemon and poppy seeds-very creative. I imagine these taste wonderful. Thanks for sharing this tasty recipe and have a great weekend!

  3. Looks fantastic! :) Our posts really match today! I am a huge poppy seed fan, so that's another added bonus.

  4. I have never had the guts to actually buy kumquats. I had no idea what to do with them but this sounds amazing! Loving this recipe. Sounds delish!