Print

Lemon Poppy Seed Cupcakes with Lemon Curd Filling

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These light and flavorful lemon poppy seed cupcakes are filled with tangy homemade lemon curd and topped with a silky smooth lemon Swiss meringue buttercream. The perfect treat for any lemon lover, offering a burst of citrus in every bite.

Ingredients

Scale

For Lemon Curd:

  • 1/3 cup lemon juice
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/2 stick unsalted butter

For Lemon Poppy Seed Cupcakes:

  • 1 1/4 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1 2/3 cups unbleached all-purpose flour
  • 1 1/2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 tablespoons unsalted butter, room temperature
  • 2/3 cup whole milk, room temperature
  • 2 large eggs, room temperature
  • 1/4 cup fresh squeezed lemon juice

For Lemon Swiss Meringue Buttercream:

  • 1 cup powdered sugar
  • 1/4 cup unsalted butter
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar

Instructions

Make Lemon Curd:

  • Combine lemon juice, granulated sugar, egg yolks, and butter in a saucepan over medium heat.
  • Cook, whisking constantly, until the mixture thickens. Remove from heat and let cool.

2. Make Lemon Poppy Seed Cupcakes:

  • Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  • In a mixing bowl, combine granulated sugar and lemon zest. Set aside.
  • In another bowl, whisk together eggs and milk.
  • In a separate bowl, whisk the dry ingredients: flour, poppy seeds, baking powder, baking soda, and kosher salt.
  • Add the butter, milk, eggs, and fresh lemon juice to the dry ingredients. Mix until just combined.
  • Divide the batter evenly among the cupcake liners.
  • Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

3. Make Lemon Swiss Meringue Buttercream:

  • Beat the powdered sugar and butter together in a stand mixer until smooth and fluffy.
  • In a separate bowl, beat the egg whites, granulated sugar, and cream of tartar until stiff peaks form.
  • Gradually add the egg white mixture into the butter mixture, beating until smooth and silky.

4. Assemble the Cupcakes:

  • Once the cupcakes have cooled, carefully cut a small hole in the center of each cupcake.
  • Fill each hole with lemon curd.
  • Frost the cupcakes with the lemon Swiss meringue buttercream.

Notes

  • Make sure the cupcakes are completely cool before filling with lemon curd and frosting.
  • Store cupcakes in an airtight container to keep them fresh for up to 3 days.

Nutrition

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