There’s one thing I’ve learned from 6+ years working in bakeries…everyone loves lemon poppy seed cupcakes! This recipe takes everything you love about the classic flavor and elevates it with a soft, moist texture, bright citrus flavor from fresh lemon juice and zest, and crunch from poppy seeds. 

But of course I didn’t stop there! To make them even more flavorful, they’re filled with a silky homemade lemon curd and topped with tangy cream cheese frosting. Easy to make yet impressive enough for any occasion, they’re even better than from a bakery!

Lemon poppy cupcakes with lemon curd filling and cream cheese frosting.

I’m assuming you’re like me and you LOVE lemon poppy recipes! My chewy lemon poppy cookies are sweet, tart, and drizzled with a lemon icing—you have to try them!

How to Make Them

Lemon curd filling in a white bowl.

1

Make the creamy lemon curd filling. You can always use store-bought, but for that fresh bakery-quality flavor, making it yourself is easy and takes only 20 minutes of hands-on prep!

A mixing bowl with the butter and flour mixture combined.

2

Mix the butter into the dry ingredients. This reverse creaming method is the key to a soft and fluffy texture! Just mix the butter into the flour until it resembles coarse sand.

Lemon poppy seed batter in a mixing bowl.

3

Mix in the wet ingredients. Mix until just combined to keep from overmixing and developing too much gluten!

Lemon cupcake batter scooped into cupcake liners before baking.

4

Bake the lemon cupcakes. Scoop the batter into a lined metal cupcake pan. Each liner should be roughly ¾ full.

Okay, I can tell you’re a lemon person, and my soft and fluffy lemon raspberry cookies are perfect when you’re craving a lemon-fruit combo. Try them next!

Cream cheese frosting in a mixing bowl.

5

Make the cream cheese frosting. You can add more lemon zest and juice to it for even more lemon flavor. I do this when I use it to top my roasted lemon poppy seed cake!

A piping bag filling the lemon cupcakes with lemon curd.

6

Fill the cupcakes with the lemon curd. My favorite handy tool for coring the center is using an apple corer! But you can also use a knife.

Lemon cupcakes topped with cream cheese frosting.

7

Pipe the frosting around the tops of the cupcakes. I used a star piping tip!

Lemon poppy seed cupcakes after decorating with poppy seeds and fresh lemon zest.

8

Fill the tops with more lemon curd and garnish with fresh lemon. You can also garnish with more poppy seeds and lemon zest!

An overhead shot of the lemon cupcakes with lemon curd filling in the center of the frosting.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Lemon poppy cupcakes cut in half to show the lemon filled centers.

Lemon Poppy Seed Cupcakes with Lemon Curd Filling

5 from 3 votes
– by Cambrea Gordon
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!
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Prep Time: 1 hour
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings

Equipment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Lemon Curd Filling

  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon zest
  • 2 whole large eggs
  • 1/2 cup fresh lemon juice
  • Pinch fine sea salt
  • 6 tablespoons unsalted butter, cold
  • 1 teaspoon vanilla extract

Lemon Cupcake Batter

  • 3/4 cup + 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1 1/2 cups cake flour, *See notes below for measuring*
  • 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

Cream Cheese Frosting

  • 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 or extract

Instructions

For the Lemon Curd

  • 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.
    1/2 cup (100 g) granulated sugar, 1 tablespoon fresh lemon zest, 2 (100 g) whole large eggs
  • 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.
    1/2 cup (113 g) fresh lemon juice, Pinch fine sea salt
  • 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!
    6 tablespoons (84) unsalted butter, 1 teaspoon vanilla extract

For the Cupcake Batter

  • Preheat the oven to 350 F/180 C. Line a metal cupcake pan with cupcake liners and set aside.
  • Rub the lemon zest into the sugar.
    3/4 cup + 2 tablespoons (180 g) granulated sugar, 2 teaspoons fresh lemon zest
  • 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.
    1 1/2 cups (180 g) cake flour, 2 teaspoons baking powder, 1 tablespoon poppy seeds, 1/2 teaspoon fine sea salt, 6 tablespoons (84 g) cubed unsalted butter
  • In a separate bowl, whisk together the milk, eggs, oil, sour cream, and lemon juice.
    1/2 cup (113 g) whole milk, 2 (100 g) eggs, 1/3 cup (65 g) vegetable oil, 1/4 cup (56 g) sour cream, 1 teaspoon fresh lemon juice
  • Mix in the wet ingredients until almost combined, scrape down the bowl, then mix a few seconds longer until fully combined.
  • Scoop into 12 cupcake liners, filling each one roughly 3/4 full. You will have enough batter for 12 cupcakes.
  • 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.

For the Cream Cheese Frosting

  • 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.
    12 tablespoons (169 g) unsalted butter, 6 oz (6 ounces) full-fat cream cheese, 2 cups (240 g) powdered sugar
  • Mix in the heavy cream and vanilla until combined. Use immediately!
    2 tablespoons heavy cream, 1 teaspoon vanilla bean paste or extract

Assembly

  • 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!

Video

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Use a cookie scoop for measuring. For accuracy, use a scoop to scoop the batter into the liners. It’s quicker and easier!
Use a metal pan for the lemon curd: The acidity of the lemon can react with the metal and give the curd a metallic taste!
Storage: Leftover cupcakes should be kept in an airtight container in the fridge for 3-4 days. Let them come to room temperature before serving!
Make ahead: You can make the lemon curd and cream cheese frosting up to 5 days in advance and keep them in the fridge. You can also bake the cupcakes in advance, freeze them, then defrost, core, fill, and assemble.
Serving: 1serving | Calories: 524kcal | Carbohydrates: 43g | Protein: 6g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 287mg | Potassium: 104mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1054IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Tried this recipe?Leave a comment below & tag @cambreabakes on social!

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5 from 3 votes (2 ratings without comment)

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4 Comments

  1. Hi Mandy! I love that you turned it into a sheet cake, I will be trying that! Thanks for taking the time to leave a review! Best, Cambrea

    Reply

  2. The lemon flavor was perfect and not too strong. I made this as a sheet cake instead and it was phenomenal!5 stars

    Reply

    1. Hi Mandy! I love that you turned it into a sheet cake, I will be trying that! Thanks for taking the time to leave a review! Best, Cambrea

      Reply

  3. This recipe is my new go-to for spring baking! The cake is light, fluffy, lemony perfection. 10/10, I would give it a million stars if I could.5 stars

    Reply