When it comes to favorites, these Lemon Poppy Seed Cupcakes definitely steal the spotlight! With their irresistible Lemon Curd center, they offer a taste of heaven itself. The addition of poppy seeds lends a delicate texture to the cupcakes, while the Cream Cheese Frosting provides a tangy richness that elevates the entire experience.
Yields: 12 cupcakes
Lemon Poppy Seed Cupcakes
- 1¼ cups (159 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup (56 g) unsalted butter, room temperature
- ¼ cup (60 ml) vegetable oil
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60 ml) milk, room temperature
- ¼ cup (60 ml) lemon juice
- 2 tbsp (10 g) lemon zest
- 2½ tsp (7 g) poppy seeds, plus more for garnish
Lemon Curd
- 6 tbsp (84 g) unsalted butter, room temperature
- ⅔ cup (133 g) granulated sugar
- 4 large eggs
- ½ cup (120 ml) lemon juice
- 6 tbsp (30 g) lemon zest
- ¼ tsp salt
Cream Cheese Frosting
- 1 cup (226 g) cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 4 cups (500 g) powdered sugar, sifted
- 1½ tsp (7 ml) vanilla extract
To prepare the Lemon Poppy Seed Cupcakes, preheat your oven to 350°F (177°C) and line 12 cupcake tins with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
Using the bowl of an electric mixer, beat the butter on medium speed for about 1 minute. Add the vegetable oil and mix until fully incorporated. Then, add the granulated sugar and beat for an additional 1 to 2 minutes until the mixture becomes creamy and fluffy. Remember to scrape down the sides of the bowl as needed.
Add the eggs to the mixture one at a time, ensuring each egg is well combined before adding the next. Then, add the milk and lemon juice, and mix until fully combined. Incorporate the lemon zest and poppy seeds into the mixture, mixing briefly.
Finally, add the dry ingredients to the bowl and fold them in gently using a rubber spatula until fully incorporated.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds of the way full. Place the cupcakes in the preheated oven and bake for approximately 18 minutes. Begin checking for doneness around the 15-minute mark, and continue baking and checking as needed. To test if the cupcakes are ready, gently press your finger on top of a cupcake; if it springs back, they are done baking.
Once baked, remove the cupcakes from the oven and allow them to cool completely before filling and frosting. This ensures that the cupcakes set properly and are ready for the next steps in the assembly process.
To prepare the Lemon Curd, begin by beating the butter in a bowl using an electric mixer for about 1 minute until softened. Add the granulated sugar and continue beating for another minute until the mixture becomes creamy.
Gradually add the eggs to the mixture, one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the lemon juice, lemon zest, and salt, and mix on low speed until all the ingredients are combined. It's normal for the mixture to appear somewhat separated at this stage.
Transfer the mixture into a small saucepan and place it over medium-low heat. It's important to avoid bringing the curd to a boil and to continuously stir the mixture to prevent the eggs from curdling. This ensures a smooth and creamy consistency for the lemon curd.
To continue with the Lemon Curd, heat it slowly until a candy thermometer reads 170°F (76°C). If you don’t have a thermometer, you can check for doneness by ensuring the curd is thick enough to coat the back of a spoon. Once the curd reaches a thick consistency, remove it from the heat and transfer it to a bowl. Refrigerate the curd for at least 2 hours to allow it to set and thicken further.
Moving on to the Cream Cheese Frosting, begin by placing the cream cheese and butter in the bowl of an electric mixer. Cream them together on medium-high speed for approximately 4 minutes, or until the mixture becomes very fluffy and light in color. It's important to scrape down the sides of the bowl once or twice during this process.
Next, add the sifted powdered sugar to the bowl containing the cream cheese and butter. Mix on low speed until the ingredients are well combined. Then, increase the speed to medium-high and beat for an additional minute to ensure a smooth and creamy texture. Finally, add the vanilla extract and mix until fully incorporated.
To assemble the cupcakes, start by removing the center of each cupcake using a spoon. Then, spoon a dollop of Lemon Curd into the center of each cupcake.
Next, transfer the Cream Cheese Frosting into a piping bag fitted with your preferred piping tip. Pipe a tall ring around the edge of each cupcake, leaving a hollow space in the middle. Spoon some additional Lemon Curd into the center of the frosting ring.
For the finishing touch, sprinkle some poppy seeds over the Lemon Curd-filled center to add a decorative touch to the cupcakes.
Once assembled, the cupcakes can be stored in the refrigerator, covered, for up to 4 days. Enjoy these delightful Lemon Poppy Seed Cupcakes!
