Lemon Poppy Seed Cupcakes
Servings 12
Ingredients
Lemon Poppy Seed Cupcakes:
- 1 1/4 cups allpurpose flour about 5.6 ounces
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter room temperature
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup milk room temperature
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 1/2 teaspoons poppy seeds plus more for garnish
Lemon Curd:
- 6 tablespoons unsalted butter room temperature
- 2/3 cup granulated sugar
- 4 large eggs
- 1/2 cup lemon juice
- 6 tablespoons lemon zest
- 1/4 teaspoon salt
Cream Cheese Frosting:
- 1 cup cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 4 cups powdered sugar sifted
- 1 1/2 teaspoons vanilla extract
Instructions
Lemon Poppy Seed Cupcakes
- Preheat Oven: Set your oven to 350°F and line 12 cupcake tins with cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Beat Butter and Oil: In another bowl, beat the butter on medium speed for about 1 minute. Add the oil and mix until well combined.
- Add Sugar: Beat in the granulated sugar until creamy and fluffy, about 12 minutes. Scrape the bowl as needed.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients: Mix in the milk and lemon juice, followed by the lemon zest and poppy seeds.
- Add Dry Ingredients: Fold in the dry ingredients with a rubber spatula until just combined.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about twothirds full.
- Bake: Bake for about 18 minutes. Check at 15 minutes and continue baking if necessary. Cupcakes are done when they spring back when lightly pressed.
- Cool: Let the cupcakes cool completely before filling and frosting.
Lemon Curd
- Beat Butter and Sugar: In a bowl, beat the butter with an electric mixer for 1 minute. Add the sugar and beat until creamy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition.
- Mix in Lemon: Add the lemon juice, zest, and salt. Mix on low speed until combined. The mixture might look separated.
- Cook Curd: Pour into a small saucepan and heat over mediumlow. Stir constantly until the mixture thickens and reaches 170°F, or coats the back of a spoon.
- Cool: Transfer to a bowl and refrigerate for at least 2 hours until thick.
Cream Cheese Frosting
- Beat Cream Cheese and Butter: In the bowl of an electric mixer, beat the cream cheese and butter on mediumhigh speed for 4 minutes until fluffy.
- Add Sugar: Gradually mix in the sifted powdered sugar on low speed until combined.
- Add Vanilla: Increase speed to mediumhigh and beat for another minute. Add the vanilla and mix well.
Assemble the Cupcakes
- Fill Cupcakes: Use a spoon to remove the center of each cupcake. Spoon lemon curd into the middle of each.
- Frost: Place cream cheese frosting in a piping bag with your preferred tip. Pipe a ring around the edge of each cupcake, leaving the center open.
- Decorate: Spoon more lemon curd into the center and sprinkle with poppy seeds.
Notes
Store the cupcakes in the refrigerator in a covered container for up to 4 days.