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