Description
Delicious lemon poppy seed cupcakes with a soft lemon crumb, a light lemon cream cheese frosting, and an optional lemon curd center (makes 12 cupcakes)
Ingredients
Lemon Poppy Seed Cupcakes
- 100 g (1/2 cup) unsalted butter, softened
- 120 g (2/3 cup) granulated sugar
- Zest of 1/2 lemon
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 120 ml (1/2 cup) milk
- 15 ml (1 tbsp) fresh lemon juice
- 160 g (1 1/4 cups) cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tbsp poppy seeds
Optional Filling
Lemon curd, prepared and fully chilled
Lemon Cream Cheese Frosting
- 200 g (7 oz) full-fat cream cheese, cold
- 200 g (7 oz) heavy cream, cold
- 80 to 100 g (1/3 to 1/2 cup) lemon curd
- 50 g (1/2 cup) powdered sugar, sifted
- 1 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a standard cupcake pan with paper liners.
- In a bowl, sift together the cake flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, beat the softened butter with the granulated sugar and lemon zest until smooth and creamy. Add the eggs and vanilla extract and mix until fully combined.
- Gradually add the dry ingredients, alternating with the milk mixed with lemon juice, until a smooth batter forms.
- Divide the batter between the cupcake liners, filling each about three quarters full. Bake for 18 to 20 minutes, until lightly golden and a toothpick comes out clean. Let cool completely.
- If using lemon curd, remove a small portion from the center of each cupcake and fill with chilled lemon curd, then refrigerate briefly to set.
- For the frosting, place the cold cream cheese, cold heavy cream, powdered sugar, vanilla extract, and lemon curd in a bowl. Whip at medium speed until smooth, thick, and pipeable.
- Pipe the frosting onto the cupcakes. If desired, add a small spoon of lemon curd in the center and finish with a sprinkle of poppy seeds.
Notes
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Tips:
- Use a kitchen scale instead of measuring cups for best accuracy and consistent results.
- Make sure all dairy ingredients for the frosting are cold to achieve a stable texture.
- Do not overmix the batter to keep the cupcakes soft and tender.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: cupcakes
- Cuisine: American