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!
Equipment
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.
- 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.
- 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!
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.
- 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.
- In a separate bowl, whisk together the milk, eggs, oil, sour cream, and 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.
- Mix in the heavy cream and vanilla until combined. Use immediately!
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.
