Lemon Poppy Seed Cupcakes

1. Preheat Oven: Set your oven to 350°F and line 12 cupcake tins with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. 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.
4. Add Sugar: Beat in the granulated sugar until creamy and fluffy, about 12 minutes. Scrape the bowl as needed.
5. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
6. Combine Wet Ingredients: Mix in the milk and lemon juice, followed by the lemon zest and poppy seeds.
7. Add Dry Ingredients: Fold in the dry ingredients with a rubber spatula until just combined.
8. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about twothirds full.
9. 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.
10. Cool: Let the cupcakes cool completely before filling and frosting.

Lemon Curd

1. Beat Butter and Sugar: In a bowl, beat the butter with an electric mixer for 1 minute. Add the sugar and beat until creamy.
2. Add Eggs: Add the eggs one at a time, mixing well after each addition.
3. Mix in Lemon: Add the lemon juice, zest, and salt. Mix on low speed until combined. The mixture might look separated.
4. 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.
5. Cool: Transfer to a bowl and refrigerate for at least 2 hours until thick.

Cream Cheese Frosting

1. 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.
2. Add Sugar: Gradually mix in the sifted powdered sugar on low speed until combined.
3. Add Vanilla: Increase speed to mediumhigh and beat for another minute. Add the vanilla and mix well.

Assemble the Cupcakes

1. Fill Cupcakes: Use a spoon to remove the center of each cupcake. Spoon lemon curd into the middle of each.
2. 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.
3. Decorate: Spoon more lemon curd into the center and sprinkle with poppy seeds.