Dreamy Lemon Poppy Seed Cupcakes With Lemon Curd Filling Recipe

Soft, tender cupcakes dance with bright citrus notes in these delightful lemon poppy seed cupcakes with a tangy lemon curd filling.

poppy seeds add a delicate crunch that perfectly complements the zesty lemon flavor bursting through each bite.

These elegant little treats bring sunshine to any dessert table with their vibrant taste and delicate texture.

Bakers of all skill levels can master this straightforward recipe that promises pure delight.

The lemon curd provides a luxurious surprise nestled within each fluffy cupcake.

Delicate crumbs and intense citrus make these cupcakes an irresistible sweet indulgence that will have everyone asking for seconds.

Prepare to fall in love with this simple yet spectacular dessert that turns an ordinary moment into something extraordinary.

FAQs

• What are poppy seeds, and why use them in this recipe?

Poppy seeds are tiny, nutty-flavored seeds that add texture and a subtle crunch to baked goods. They complement the lemon flavor and provide visual interest in these cupcakes.

• How do I know when the lemon curd is thick enough?

The lemon curd is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. It should have a pudding-like consistency.

• Can I make the lemon curd ahead of time?

Yes, you can prepare the lemon curd up to a week in advance. Store it in an airtight container in the refrigerator until you’re ready to fill the cupcakes.

Why Lemon Poppy Seed Cupcakes Shine Bright

• Savor Comfort: Dive into a warm, velvety soup that hugs your taste buds with rich tomato and herb flavors, perfect for soothing any mood.
• Customize with Ease: Adjust the soup's texture by blending to your preference – from silky smooth to rustic chunks – making it adaptable for every palate.
• Nutritious and Delicious: Packed with vegetables and topped with Parmesan, this soup delivers a nutritious meal that doesn't compromise on taste or satisfaction.
• Quick Kitchen Triumph: Prepare a gourmet-style soup in less than an hour, transforming simple ingredients into a restaurant-worthy dish that impresses family and guests.

What Goes In Lemon Curd Cupcakes

• Flour: Fine, powdery base for cupcake structure.
• Poppy Seeds: Tiny black seeds that add texture and mild nutty flavor.
• Baking Powder, Baking Soda: Leavening agents that help cupcakes rise.
• Kosher Salt: Enhances overall flavor balance.
• Eggs: Provide richness and help bind the ingredients.
• Milk: Adds moisture and tenderness to the cupcake.
• Fresh Lemon Juice: Delivers bright, tangy citrus flavor.
• Butter: Contributes richness and smooth texture.
• Granulated Sugar: Sweetens and helps create tender crumb.
• Powdered Sugar: Used for creating smooth, creamy frosting.

• Egg Yolks: Create rich, smooth base for lemon curd.
• Granulated Sugar: Provides sweetness to the curd.
• Butter: Adds richness and silky texture to the lemon curd.

• Egg Whites: Creates light, airy texture for frosting.
• Cream of Tartar: Stabilizes egg whites for smooth meringue.
• Butter: Provides creamy, smooth base for frosting.

How to Bake Lemon Poppy Seed Cupcakes

Step 1: Whip Up Lemon Curd

• Lemon juice
• Granulated sugar
• Egg yolks
• Butter

Simmer the mixture in a saucepan over medium heat, whisking constantly until it thickens. Remove from heat and let it cool completely.

Step 2: Prepare Baking Station

Warm up the oven to 350°F. Line a muffin tin with colorful paper liners.

Step 3: Mix Citrusy Sugar Base

In a mixing bowl, blend granulated sugar with fresh lemon zest to release aromatic oils.

Step 4: Combine Wet Ingredients

• Eggs
• Milk

Step 5: Blend Dry Ingredients

• Flour
• Poppy seeds
• Baking powder
• Baking soda
• Kosher salt

Step 6: Create Cupcake Batter

• Butter
• Milk mixture
• Eggs
• Fresh lemon juice

Stir until ingredients are just combined.

Step 7: Fill Cupcake Liners

Distribute batter evenly among the prepared liners.

Step 8: Bake to Perfection

Slide the muffin tin into the oven.

Bake for 20-22 minutes until a toothpick comes out clean.

Step 9: Craft Swiss Meringue Buttercream

• Powdered sugar
• Butter

• Egg whites
• Granulated sugar
• Cream of tartar

Gradually merge the two mixtures until smooth and silky.

Step 10: Assemble Cupcakes

Allow cupcakes to cool completely. Carefully cut a small hole in the center of each cupcake.

Step 11: Fill and Frost

Fill each cupcake hole with lemon curd. Top with luscious lemon Swiss meringue buttercream.

Tips for Moist Lemon Poppy Seed Cupcakes

• Grate fresh lemon zest directly into the sugar to release essential oils and intensify the citrus taste.
• Avoid overmixing the batter to keep the texture light and tender, stopping just when ingredients are combined.
• Whisk constantly while cooking to prevent egg yolks from scrambling and ensure a smooth, creamy consistency.
• Use a small knife or apple corer to make uniform holes in cooled cupcakes for even lemon curd distribution.
• Beat egg whites until stiff peaks form to achieve a silky, stable Swiss meringue buttercream that holds its shape.

Fun Mixes for Lemon Curd Cupcake Lovers

• Gluten-Free Poppy Seed Cupcakes: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Vegan Lemon Poppy Seed Treat: Swap eggs with flax eggs, use coconut milk, and replace butter with plant-based margarine for a dairy-free alternative.
• Low-Sugar Citrus Cupcakes: Substitute granulated sugar with monk fruit sweetener or stevia to reduce overall sugar content while maintaining sweet flavor.
• Olive Oil Zesty Cupcakes: Use olive oil instead of butter for a Mediterranean-inspired, heart-healthy adaptation with a subtle fruity undertone.

What to Pair With Lemon Curd Cupcakes

• Pair Zesty Citrus White Wine: Select a crisp, light Sauvignon Blanc or Pinot Grigio that complements the lemon's bright acidity and cuts through the buttercream's richness.
• Enhance Flavor with Lavender Shortbread: Serve delicate lavender shortbread cookies alongside the cupcakes to create a complementary herbal note that balances the citrusy sweetness.
• Create Refreshing Tea Combination: Brew a chilled Earl Grey tea with bergamot to mirror the lemon's aromatic qualities and provide a sophisticated, cooling accompaniment to the cupcake's richness.
• Match with Sparkling Elderflower Cocktail: Mix elderflower liqueur with champagne for a light, effervescent drink that echoes the cupcake's elegant flavor profile and adds a sophisticated touch.

Storing Lemon Cupcakes for Freshness

• Store cupcakes in an airtight container in the refrigerator for up to 3-4 days. Place parchment paper between layers to prevent frosting from sticking.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
• Store unfrosted cupcakes in a freezer bag, removing excess air. Freeze for up to 1 month. Thaw, then add fresh lemon curd and frosting before serving.

Lemon Poppy Seed Cupcakes With Lemon Curd Filling Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

• Total Time: 1 hour 22 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Zesty lemon poppy seed cupcakes dance with tangy lemon curd, creating a symphony of citrusy delight. Sweet, light layers promise a refreshing escape that will make you crave another bite of pure sunshine.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/2 stick (4 tablespoons / 56 grams) unsalted butter

Liquid Ingredients:

• 1/3 cup (79 milliliters) lemon juice

Flavoring Ingredients:

• (No additional ingredients in the original list)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a tangy lemon curd by whisking lemon juice, sugar, egg yolks, and butter in a saucepan over medium heat until the mixture transforms into a thick, glossy consistency.
2. Remove the lemon curd from heat and allow it to cool completely, stirring occasionally to prevent skin formation.
3. Heat the oven to 350F and prepare a muffin tin with paper liners.
4. Create a fragrant base by rubbing lemon zest into granulated sugar, releasing essential oils and intensifying citrus notes.
5. Whisk eggs and milk together in a separate bowl, creating a smooth liquid base.
6. Combine dry ingredients in another bowl, incorporating flour, poppy seeds, baking powder, baking soda, and kosher salt.
7. Merge wet and dry ingredients, adding butter, milk, eggs, and fresh lemon juice, mixing until just incorporated to maintain a tender crumb.
8. Distribute batter evenly among cupcake liners, ensuring consistent sizing.
9. Bake for 20-22 minutes, checking doneness with a toothpick that should emerge clean.
10. Allow cupcakes to cool completely on a wire rack.
11. Prepare Swiss meringue buttercream by beating powdered sugar and butter until smooth and creamy.
12. In a separate bowl, whip egg whites, sugar, and cream of tartar to stiff, glossy peaks.
13. Gently fold the meringue into the butter mixture, creating a silky, light frosting.
14. Using a small knife, delicately hollow out the center of each cooled cupcake.
15. Fill the cupcake centers with the prepared lemon curd.
16. Generously frost each cupcake with the lemon Swiss meringue buttercream, creating elegant swirls.

Notes

• Zest lemons thoroughly before juicing to maximize flavor intensity and extract maximum citrus essence.
• Ensure all ingredients are at room temperature for smoother mixing and more consistent cupcake texture.
• Whisk dry ingredients separately to prevent lumps and distribute leavening agents evenly throughout the batter.
• When cutting centers for lemon curd filling, use a small sharp knife or cupcake corer for precise, clean cuts without damaging the cupcake structure.
• Avoid overmixing batter to prevent tough, dense cupcakes; stop mixing as soon as ingredients are just combined.
• For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend and add 1/2 teaspoon xanthan gum.

• Prep Time: 1 hour
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 102 kcal
• Sugar: 8 g
• Sodium: 16 mg
• Fat: 6 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 0.1 g
• Protein: 1.7 g
• Cholesterol: 110 mg