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Lemon Poppy Seed Cupcakes with Lemon Curd Filling

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Delicious lemon poppy seed cupcakes filled with zesty lemon curd—a perfect treat for any occasion.

Ingredients

Scale
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon zest
  • 2 large eggs
  • 1/2 cup fresh lemon juice
  • Pinch fine sea salt
  • 6 tablespoons unsalted butter (cold)
  • 1 teaspoon vanilla extract
  • 3/4 cup + 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons cubed unsalted butter (room temperature)
  • 1/2 cup whole milk (room temperature)
  • 2 eggs (room temperature)
  • 1/3 cup vegetable oil
  • 1/4 cup sour cream (room temperature)
  • 1 teaspoon fresh lemon juice
  • 12 tablespoons unsalted butter (room temperature)
  • 6 oz full-fat cream cheese (cold)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.
  3. In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar.
  4. Add in the eggs and fresh lemon juice, whisking until well blended.
  5. Mix in the pinch of fine sea salt, cold butter, and vanilla extract until smooth.
  6. In a separate bowl, whisk together the cake flour, baking powder, poppy seeds, and fine sea salt.
  7. Add the dry ingredients to the wet mixture in three parts, alternating with the whole milk.
  8. Fill each cupcake liner about 3/4 full with batter.
  9. Bake for about 18-20 minutes, or until a toothpick inserted comes out clean.
  10. Let them cool in the tin for 5 minutes then transfer to a wire rack.
  11. In a mixing bowl, beat together the room temperature butter and cold cream cheese until smooth.
  12. Add the powdered sugar gradually, mixing well each time. Then add the heavy cream and vanilla bean paste.
  13. Once the cupcakes are cool, cut out a small cone from the center of each one.
  14. Fill the cavity with lemon curd.
  15. Frost the tops with your desired frosting.
  16. Garnish with poppy seeds and additional lemon zest if desired.

Notes

These cupcakes can be stored in an airtight container for 2-3 days. You can also make lemon curd ahead of time.

Nutrition

Keywords: lemon cupcakes, poppy seed cupcakes, lemon curd, dessert, baking

Find it online: https://hearthfulkitchen.com/lemon-poppy-seed-cupcakes-lemon-curd-filling/