Lemon Poppy Seed Cupcakes with Lemon Curd Filling

Lemon Poppy Seed Cupcakes with Lemon Curd Filling are the perfect combination of bright, citrusy flavors with a delicate, tender crumb. These cupcakes feature a light and fluffy lemon-infused batter with crunchy poppy seeds, paired with a sweet and tangy homemade lemon curd filling. Topped with a smooth, creamy frosting, they’re ideal for a spring or summer dessert or any occasion that calls for a burst of fresh flavor.

Why You’ll Love This Recipe

• Tangy & sweet: The lemon curd adds a burst of zesty sweetness that perfectly complements the poppy seed cupcake.
• Light & fluffy: The cupcakes have a light texture, making each bite feel like a cloud of citrus goodness.
• Elegant presentation: These cupcakes look stunning and are perfect for any celebration or special occasion.

Ingredients

For the Cupcakes

• All-purpose flour: The base of the cupcakes, providing structure.
• Baking powder: Helps the cupcakes rise and become light and fluffy.
• Poppy seeds: Adds a slight crunch and unique flavor to the cupcakes.
• Granulated sugar: Sweetens the cupcakes.
• Salt: Enhances the overall flavor of the cupcakes.
• Eggs: Provide structure and moisture to the batter.
• Whole milk: Adds richness and helps create a soft, moist cupcake.
• Butter: Adds flavor and moisture to the batter.
• Lemon zest: Infuses the cupcakes with a fragrant citrus flavor.
• Vanilla extract: Adds depth and enhances the other flavors.

For the Lemon Curd Filling

• Fresh lemon juice: The base for the curd, providing tangy citrus flavor.
• Granulated sugar: Sweetens the tart lemon curd.
• Egg yolks: Helps thicken the curd and gives it a smooth texture.
• Butter: Adds richness and smoothness to the curd.
• Cornstarch: Helps thicken the curd for a perfect consistency.

For the Frosting

• Butter: Forms the base of the frosting, providing richness.
• Powdered sugar: Sweetens the frosting and gives it a smooth texture.
• Lemon juice: Adds a hint of citrus to the frosting.
• Vanilla extract: Enhances the flavor of the frosting.

Instructions

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 2: Make the Lemon Curd Filling

1. In a small saucepan, whisk together lemon juice, sugar, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
2. Remove from heat and stir in the butter until melted and smooth.
3. Pour the curd into a bowl, cover with plastic wrap, and refrigerate until chilled, about 1 hour.

Step 3: Make the Frosting

1. In a large bowl, beat together butter and powdered sugar until light and fluffy.
2. Mix in lemon juice and vanilla extract until smooth and creamy.

Step 4: Assemble the Cupcakes

1. Once the cupcakes have cooled completely, use a small knife or cupcake corer to make a hole in the center of each cupcake.
2. Fill the hole with a spoonful of chilled lemon curd.
3. Pipe or spread the frosting on top of the cupcakes.
4. Optional: Garnish with extra lemon zest or a small slice of lemon for decoration.

Nutrition Facts (per serving)

Servings: 1
Calories per serving: 220
Total Fat: 11g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 50mg
Carbohydrates: 30g
Fiber: 0g
Sugar: 18g
Protein: 2g

FAQ

Q1: Can I make the lemon curd ahead of time?
A1: Yes, you can make the lemon curd up to 2 days in advance and store it in the refrigerator.

Q2: Can I use a different citrus for the curd?
A2: Yes, you can substitute lemon with lime, orange, or even grapefruit for a different flavor.

Q3: Can I make these cupcakes gluten-free?
A3: Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

Q4: Can I freeze the cupcakes?
A4: Yes, you can freeze the baked and frosted cupcakes. Store them in an airtight container in the freezer for up to 3 months.

Q5: Can I use store-bought lemon curd?
A5: Yes, you can use store-bought lemon curd if you’re short on time.

Q6: How do I store leftover cupcakes?
A6: Store any leftover cupcakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.

Q7: Can I use a different type of frosting?
A7: Yes, you can use cream cheese frosting or a buttercream frosting if you prefer.

Q8: How do I make these cupcakes dairy-free?
A8: To make the cupcakes dairy-free, use dairy-free butter and milk alternatives, and make sure the lemon curd and frosting are made with dairy-free ingredients.

Q9: Can I make mini cupcakes with this recipe?
A9: Yes, you can make mini cupcakes by reducing the baking time to about 12-15 minutes.

Q10: How do I decorate the cupcakes?
A10: You can decorate the cupcakes with extra lemon zest, candied lemon peel, or edible flowers for a more festive touch.

These Lemon Poppy Seed Cupcakes with Lemon Curd Filling are sure to be a hit at any gathering, with their vibrant flavors and beautiful presentation!

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