Lemon Poppy Seed Cupcakes with Lemon Curd Filling
These Lemon Poppy Seed Cupcakes are moist soft and have triple lemon flavor. Fresh lemon zest, and lemon juice, drive the incredible lemon flavor of these cupcakes and the crunchy poppy seeds add an earthy note that actuates the lemon flavor. Once baked they're filled with a creamy and tart lemon curd and then topped with a lemon Swiss meringue buttercream.
Servings: 12 cupcakes
Calories: 217kcal
Equipment
- Cupcake Liners
Ingredients
Lemon Poppy Seed Cupcakes
- 1 1/4 cups (250 grams) granulated sugar
- 2 tablespoons (12 grams) lemon zest
- 1-2/3 cups (212 grams) unbleached all-purpose flour
- 1-1/2 tablespoons (15 grams) poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons (169 grams) unsalted butter room temperature (65-68°F) and cut into 10 pieces
- 2/3 cup (160 ml) whole milk room temperature
- 2 large (100 grams) eggs room temperature
- 1/4 cup (60 ml) fresh squeezed lemon juice
Instructions
Lemon Curd
- Make the lemon curd 1 or 2 days before making the cupcakes. It will need at least 2 hours to chill.You won't use the entire batch of lemon curd for this recipe. Leftover lemon curd can be stored in the refrigerator for up to 2 weeks and frozen for up to 1 year.
Lemon Swiss Meringue Buttercream
- The lemon Swiss meringue buttercream can be made the same day as the cupcakes.
Make the Lemon Poppy Seed Cupcakes
- Preheat the oven to 350°F (180°C). Line the muffin pan with cupcake liners.
- Place the sugar in a medium-sized bowl and zest the lemon directly onto the sugar. Once you have about 2 tablespoons, use your fingers to rub the sugar and lemon zest together until the sugar turns yellow and is very fragrant. Juice the lemons until you have 1/4 cup of lemon juice.
- Whisk together the eggs and 4 tablespoons of the whole milk.
- Place the sugar-lemon mixture, the flour, poppy seeds, the salt, baking powder, and baking soda in the bowl of a stand mixer. With the paddle attachment mix the dry ingredients on medium-low for 30 seconds to thoroughly combine the dry ingredients.
- Add the butter, and the remaining milk and mix on low speed for about 20 seconds. Increase to medium speed and mix for 1 minute. The batter should look creamy. Be careful not to overmix. Scrape the sides and bottom of the bowl.
- Add the eggs to the batter in two batches. Mix on medium speed until the eggs are incorporated. Add the lemon juice and mix on medium speed just until incorporated. Scrape the sides and bottoms of the bowl and mix on medium speed for 20 seconds to ensure the ingredients are well combined.
- Divide the batter evenly between the 12 cups of the muffin pan, about 60 grams each. Each muffin tin should be about 2/3 full.
- Bake the cupcakes for 20-22 minutes until they are done. They should be golden brown on top and when a wooden tooth is inserted in the center of one of the cupcakes there should be no more than 1 or 2 crumbs and no wet cake batter. If using an instant-read thermometer it should register 200°F.
- Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before removing the cupcakes from the pan to a cooling rack. Allow the cupcakes to cool completely before frosting them.
- If making the cupcakes one day in advance before frosting them, store the cupcakes in an airtight container at room temperature.
How to Fill the Cupcakes with Lemon Curd
- Gently push the cupcake corer into the center of the cupcake, about 3/4 of the height of the cupcake. Twist and then pull up to remove the core, leaving a well about 1 inch deep – you don't want to go all the way through.
- If using a paring knife, gently insert the tip of paring knife into the center of the cupcake, angling it slightly towards the middle. Twist and push down slightly to remove a core. Reserve the cupcake pieces for snacking.
- Fill the center of each cupcake with about 2 heaping teaspoons of lemon curd.
How to Frost the Cupcakes
- Using a Pastry Bag: Fit your pastry bag with an open star tip, such as the Wilton 1M, or your favorite decorating tip, and fill it with buttercream. Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about 1/4" to 1/2" above the cupcake, exerting even pressure on the bag continuously. Finish the swirl in the center of the cupcake by removing the pressure and lifting up the tip slightly as you near the center. If you’re new to decorating cupcakes it may take some practice.
- Using a Knife or Offset Spatula: Use a large tablespoon to add about 4 tablespoons of frosting onto the cupcake. Use the back of a spoon, a non-serrated butter knife, or a small offset spatula to spread the frosting to the edge. While pressing down on the frosting slightly, move your spoon or knife in a spiral pattern from the outside edge of the cupcake to the center of the cupcake, to create a pretty spiral or swoop.
How to Store the Cupcakes
- Unfrosted Cupcakes: If not frosting and serving the cupcakes the same day as they're baked store them in an airtight container. Let the cupcakes cool completely and then store them in a single layer in the container for up to two days.
- Don't store the cupcakes while they are still warm. The condensation will cause the paper liners to peel from the cupcakes if stored while still warm.
- Frosted and Filled Cupcakes: Once the cupcakes are filled with lemon curd they can only sit a room temperature for 1-2 hours. If the cupcakes are not filled with lemon curd, but are frosted with the Swiss meringue buttercream they can be stored at room temperature for 1 to 2 days depending on the room temperature. The Swiss meringue buttercream can be stored at room temperature for 1 to 2 days because of the amount of sugar in the buttercream.
Notes
How to Freeze the Cupcakes: Let cupcakes cool completely on a wire rack for 1-2 hours to prevent condensation and sogginess. Wrap each cupcake tightly in plastic wrap to protect against freezer burn, then place in a single layer in an airtight container or freezer bag for additional protection against odors and freezer burn. Freeze for up to 3 months. When ready to serve, remove cupcakes from the freezer, unwrap them, and let them come to room temperature completely to prevent condensation from forming on the cupcakes.
Use a Kitchen Scale: For the best results weigh the flour and butter. Too much flour or too little butter will result in dry cupcakes. Using a scale will ensure the best results for your cupcakes.
Room Temperature Ingredients: Ensure the butter, milk, and eggs are at room temperature. Cold butter won’t fully incorporate, and cold eggs will result in a dense rubbery texture.
Don’t overfill the Cupcake Liners: The cupcakes will overflow and possibly stick to the pan.
Nutrition
Calories: 217kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 139mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.4mg