Whole Lemon & Poppy Seed cupcake recipe

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Whole Lemon cake is very easy to make and although this recipe is Sugar, Grain, Dairy and Fat free, it is really very moist and delicious. The yoghurt based icing is quick too and goes very well with this recipe.

Whole Lemon and Poppy seed cupcakes are a very healthy treat, full of vitamins from the citrus, nutrients from the almonds and protein from the egg, there is 1/2 an egg per serve but the lemon takes the egg taste away. You could Use 2 whole Oranges in place of the lemons if a strong lemon flavour is not a favourite with your kids.

Best to prep the lemons ahead of time if you can, otherwise cool them in an ice bath before pureeing. Organic lemons are very cheap when in season so please grab them if you can as we use the whole lemons and Organic taste so much better plus are better for your kids health.

Also great as a whole cake, just cook for longer (1hr+) and line the springform pan with grease proof paper.

For more Sugar Free Kids recipes grab the I Quit Sugar Kids cookbook, it is amazing! Click here to view more details

Whole Lemon & Poppy Seed Cupcakes

Whole Lemon & Poppy Seed Cupcakes

By April 26, 2013

This is a perfect moist and fluffy cake for a treat when you are not feeling 100%, it is very healthy and is made without Sugar, Dairy, Grains nor Fat. The lemon is very zingy as we use whole lemons boiled to soften and sweeten.

Prep Time : 10 minutes. Cook Time : 40 minutes Yield : 12 Allergens : , , , , ,

Rating 5 stars - based on 1 review(s)



  • Place 5-6 Organic Lemons in a saucepan and cover with water, bring to the boil then reduce heat right down and cover and simmer for 1.5 hours
  • Lemons should now be very soft. They must be cooled right down before you continue
  • You can boil and cool the lemons ahead of time
  • Preheat oven to 160 degrees Celsius
  • Once lemons are cooled, cut the top and tail off 2 of the lemons then place the whole lot, skin and all into your food processor
  • With the remaining 3-4 lemons, cut them in half in a bowl or in your saucepan (so you catch any of the lovely juice), scoop out the soft flesh and juice and add to the food processor (discard these skins)
  • Process the 2 whole lemons and 4 lemon flesh on high speed for about 30 seconds until you are left with a very smooth lemony puree
  • Add remaining ingredients to your food processor and mix on a medium speed for about 20 seconds until the mixture is well combined
  • Spoon into muffin trays, I use silicon muffin holders and they were easy to remove once cooked, but without these, please line your muffin tray and perhaps also use a spray of coconut oil. You can also make as a whole cake in a well lined and oil sprayed springform pan.
  • Bake in oven for about 40-45 minutes, test with a tooth pick and ensure it comes out clean (whole cake will need 1hr+)
  • While baking you can make your icing by melting the coconut oil (10 sec in microwave) and stirring together with the yoghurt and rice syrup
  • Icing must be refrigerated to become thick, the coconut oil gives it a beautiful gloss, so pretty
  • Allow the cupcakes to cool before Icing with a spatula or back of a tablespoon, then sprinkle with some poppy seeds
  • Keep in the fridge for a few days
  • Enjoy xoxSha
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9 Responses to Whole Lemon & Poppy Seed cupcake recipe

  1. Michael

    Can you suggest a sub for almond meal in your cake recipes?
    My daughter reacts to almonds and cashews.

    • Sha

      Hello Michael
      You can try a Gluten Free or Plain flour, most recipes it will work well. I use Almond Meal to avoid too much grain. Is Hazelnut Meal OK for your daughter? That is also readily available and will be a perfect substitute. Sha

  2. danielle

    Are you sure the 1/3 cup of stevia powder is correct? I made it and it was terrible. Too much stevia I think???

    • Sha

      Hi Danielle

      I just got your message about Stevia. So sad for you that the muffins didn’t work out. Did you buy it from the supermarket or from the health shop in a concentrate form? The concentrate is so much stronger. Half a cup of stevia powder converts to just a fraction of the concentrate.

      My heart goes out to you, all the hard work and no reward. Don’t be disheartened. I’m so so sorry

      The main point is that the concentrate is super super strong and far different than the powdered version I usually use. This conversion chart will help you from now on though!


      So sorry again

  3. danielle

    Ahh…. Yes that must have been it!! I tried to eat them because they were so moist and smelt so delicious!!

    Thanks heaps for the conversion chart I will attempt them again soon.

    Loving your blog.


  4. Melissa

    Hi there, my daughter has a slight allergy to eggs. What would you recommend in place of the eggs in the cake? Are the eggs just in the mix to bind or for moisture, as if later I suppose i could sub for oil. If not i do have a box of egg replacer I can use.

    • Sha

      Hello Melissa – I am not sure how replacing the eggs will go on this recipe as there are so many required (I believe substituting egg for alternatives works best when there is about 2 eggs per cake or per 12 muffins) worth a try though. I have heard apple puree / banana / coconut cream or chia seed gel work well to replace eggs but quantity of other ingredients may need to be revised too.

  5. Emm

    I love all your recepies :)
    Do you think these could be frozen??
    Thanks heaps for your time!

    • Sha

      Hi Emm, Thank you! These freeze OK, the texture is a little different once defrosted (more wet) due to the egg content.

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