Dessertscambreabakes5.0
Lemon Poppy Seed Cupcakes with Lemon Curd Filling
These moist, lemony cupcakes are soft, fluffy, and bursting with bright citrus flavor! The poppy seeds add the perfect crunch, while a lemon curd filling takes them to the next level. They’re topped with a rich, tangy cream cheese frosting and even more lemon curd on top for a gorgeous bakery-style finish. Sweet, tender, and absolutely delicious, these lemon poppy seed cupcakes are the perfect dessert for Spring, Easter, or even Mother’s Day!
👥 12 Servings⏱️ Prep & Cook: 1h 18m⏳ Prep: 1h🔥 Cook: 18 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- whisk
- bowl
- strainer
- pan
- oven
- mixing bowl
- baking sheet
📝 Preparation Steps
1
For the Lemon Curd
2
Rub the lemon zest into the sugar until it resembles wet sand. Then add it to a ceramic (or non metal) pot and whisk in the eggs.
fresh lemon zest2 teaspoonswhole large eggs2eggs (room temperature)2
3
Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly, until the lemon curd temperature reaches 170F/78C, looks vibrant yellow, and is thick enough to coat the back of a spoon.
cup fresh lemon juice1/2fresh lemon juice1 teaspoon
4
Pour the curd through a fine mesh strainer into a clean bowl, then stir in the cold butter and vanilla extract until combined. Cover the top with plastic wrap so that it touches the surface of the curd. This will prevent any dry skin from forming. Chill until ready to use!
vanilla extract1 teaspoon
5
For the Cupcake Batter
6
Preheat the oven to 350 F/180 C. Line a metal cupcake pan with cupcake liners and set aside.
7
Rub the lemon zest into the sugar.
fresh lemon zest2 teaspoons
8
In a stand mixing bowl, whisk together the flour, lemon sugar, baking powder, poppy seeds, and salt. Mix in the butter on low speed until it resembles coarse sand, about ⏱️ 2-3 minutes.
baking powder2 teaspoonspoppy seeds1 tablespoon
9
In a separate bowl, whisk together the milk, eggs, oil, sour cream, and lemon juice.
whole large eggs2eggs (room temperature)2cup fresh lemon juice1/2fresh lemon juice1 teaspoon
10
Mix in the wet ingredients until almost combined, scrape down the bowl, then mix a few seconds longer until fully combined.
11
Scoop into 12 cupcake liners, filling each one roughly 3/4 full. You will have enough batter for 12 cupcakes.
12
Bake for ⏱️ 18-25 minutes, or until the tops bounce back when touched lightly. Set aside to cool on a wire rack for ⏱️ 5-10 minutes, then carefully remove each one from the pan and let them finish cooling on the rack.
13
For the Cream Cheese Frosting
14
Cream the butter until creamy, ⏱️ 1-2 minutes. Then, mix in the cream cheese on low until combined and lump-free. Mix in the powdered sugar, beating at medium-low speed until white and fluffy, about ⏱️ 2-3 minutes.
powdered sugar2 cups
15
Mix in the heavy cream and vanilla until combined. Use immediately!
heavy cream2 tablespoons
16
Assembly
17
Put the cupcakes back into the cooled cupcake pan—it’s easier to core them this way! Core the center of the cupcakes, about half way through the cupcake, then place them on a baking sheet or serving platter and fill them with lemon curd. Pipe the cream cheese frosting around the core, then fill the center with more lemon curd. Garnish with fresh lemon slices, lemon zest, and more poppy seeds!
fresh lemon zest2 teaspoonspoppy seeds1 tablespoon
Nutrition Facts
calories
524 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
1 g
sugar Content
30 g
sodium Content
287 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
136 mg
carbohydrate Content
43 g
saturated Fat Content
20 g
unsaturated Fat Content
15 g
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