Preheat the oven to 180°C.
Line your muffin moulds with paper cases. You will not need paper cases if using silicone moulds.
Sift the flour and baking powder together. Zest the lemons and mix with the sugar. Squeeze the juice from one of the lemons. Whisk together the softened butter and the sugar and then incorporate the eggs one at a time. Add the flour, baking powder, poppy seeds and finally the lemon juice.
Pour the cake mix into the pastry cases. Transfer to the oven and bake for 15 minutes. Test that the cupcakes are cooked by inserting a knife in the centre - if the blade comes out clean the cakes are ready. Allow to cool thoroughly on a cooling rack before icing.
Whisk the softened butter with the ricotta and the icing sugar until smooth. Chill in the fridge while the cupcakes cool.
Once the cupcakes are completely cool, decorate with the icing - use a spatula or a piping bag. Sprinkle with a few poppy seeds to finish.
«Add some lemon zest to the icing for a real citrus finish.»