If you are looking to brighten up your dessert table with something truly delightful, look no further than this Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe. It’s a beautiful balance of zesty lemon flavor and the satisfying crunch of poppy seeds, all wrapped up in a moist, tender cupcake. The real star here is the luscious lemon curd filling that bursts with flavor in every bite, making these cupcakes feel like a special treat but with surprisingly simple ingredients and steps that will make you want to bake them again and again.
Ingredients You’ll Need
Each ingredient in this Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe plays a role in creating a perfect texture, bright lemon flavor, and subtle nuttiness from the poppy seeds. Using quality, fresh ingredients will truly make these cupcakes sing.
- Granulated sugar: Adds sweetness and combines beautifully with the lemon zest to intensify the citrus aroma.
- Lemon zest: Fresh lemon zest provides that bright, fragrant lemon punch essential for these cupcakes.
- Unbleached all-purpose flour: Gives structure to the cupcakes ensuring they remain soft and tender.
- Poppy seeds: For that delightful crunch and subtle nutty flavor that’s a classic addition.
- Baking powder & baking soda: These leavening agents work together to give the cupcakes a perfectly light and airy texture.
- Kosher salt: Just a pinch to enhance all the flavors without being salty.
- Unsalted butter: Provides richness and moisture, and room temperature butter blends more evenly into the batter.
- Whole milk: Adds a tender crumb and helps balance the batter for perfect consistency.
- Eggs: Contribute to the cupcake’s structure and richness, ensuring a moist interior.
- Fresh lemon juice: Enhances the tartness and freshness, complementing the lemon curd filling inside.
How to Make Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe
Step 1: Prepare the Lemon Curd
Start by making the lemon curd a day or two in advance. Homemade lemon curd brings a fresh, tangy sweetness that’s incomparable to store-bought versions. Let it chill thoroughly in the refrigerator because a chilled curd has the perfect firmness for filling without being runny. Remember, you’ll only use a portion for filling these cupcakes but store the rest for other delicious uses!
Step 2: Make the Lemon Swiss Meringue Buttercream
This frosting is a dream—light, silky, and packed with lemon flavor. You can prepare this on the same day as the cupcakes. The smooth texture will complement the delicate crumb of the cupcakes perfectly, making each bite feel luxurious.
Step 3: Mix the Cupcake Batter
Preheat your oven to 350°F. Begin by combining the sugar and lemon zest, rubbing them together until the sugar is fragrant and beautifully yellow. This simple step ensures the lemon flavor is infused throughout the cupcake. Next, whisk eggs and part of the milk for moisture and richness. In your mixer bowl, combine dry ingredients — flour, poppy seeds, leavening agents, and salt — then slowly incorporate butter, the remaining milk, and finally the eggs and lemon juice. Be careful not to overmix; a creamy batter is the goal here.
Step 4: Bake the Cupcakes
Divide the batter evenly into cupcake liners about two-thirds full to allow room for rising. Bake for 20 to 22 minutes until tops are golden and a toothpick comes out almost clean. Cooling is crucial, so transfer them onto a rack after resting briefly in the pan to keep that tender crumb intact.
Step 5: Fill the Cupcakes with Lemon Curd
Once cupcakes have cooled completely, hollow out the centers carefully using a cupcake corer or paring knife, leaving about an inch depth. Spoon in generous portions of the chilled lemon curd, so there’s a joyful surprise in every bite.
Step 6: Frost the Cupcakes
Use your lemon Swiss meringue buttercream to swirl on top for a beautiful finish. Whether you pipe it for a professional look or spread it using a spatula for a charming rustic feel, the frosting adds a creamy, sweet contrast that ties the whole cupcake together.
How to Serve Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe
Garnishes
Sprinkle a few extra poppy seeds or finely grated lemon zest on top of the buttercream to add texture and a pop of color. A thin lemon slice or candied lemon peel also makes for a stunning garnish that hints at the cupcake’s bright flavor inside.
Side Dishes
These cupcakes pair wonderfully with a simple cup of tea, particularly Earl Grey or green tea, which complement the citrus notes beautifully. For a brunch spread, consider serving with fresh berries or a light fruit salad to add freshness and variety to your dessert table.
Creative Ways to Present
Serve these cupcakes on a tiered cake stand for a charming presentation that invites sharing. For a party, place a mini flag or a decorative cupcake topper matching your theme to make them even more festive. You can also plate one cupcake alongside a small dollop of whipped cream and fresh lemon slices for an elegant dessert course.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store unfrosted cupcakes in an airtight container at room temperature for up to two days to preserve their softness. Avoid storing while warm to prevent liner detachment and sogginess. Frost and fill them shortly before serving for best taste and texture.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. Thaw at room temperature before filling and frosting. The lemon curd filling and Swiss meringue buttercream do not freeze well, so it’s best to add those fresh after thawing.
Reheating
Since these cupcakes are best enjoyed fresh, reheating is generally not recommended. If you must, let frozen cupcakes thaw completely and serve at room temperature to enjoy optimal flavor and texture without drying them out.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always preferable for the best flavor and brightness in this recipe, but if you need to use bottled, opt for a high-quality, 100% lemon juice with no preservatives to keep the cupcakes tasting fresh and lively.
How do I know when the cupcakes are done baking?
Look for golden tops and gently insert a toothpick in the center; it should come out with just a few moist crumbs but no wet batter. An internal temperature of around 200°F confirms they are perfectly baked.
Can I substitute poppy seeds with something else?
Poppy seeds are key for the signature texture and subtle nutty flavor, but if you must substitute, chia seeds work in a pinch, though they will create a different texture and look.
Is the lemon Swiss meringue buttercream difficult to make?
It’s surprisingly straightforward once you get the hang of it. The key is to whisk egg whites gently over heat until warm before whipping them into glossy peaks, then slowly adding butter. It’s well worth the effort for how light and delicious it turns out.
Can these cupcakes be made gluten-free?
Yes, with a quality gluten-free flour blend that measures cup for cup, you can create a gluten-free version. Just ensure the blend contains xanthan gum or another binder for proper texture.
Final Thoughts
These Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe offer such a joyful explosion of everything you want in a citrus dessert—bright, tender, and utterly irresistible. Once you try making them, you’ll find they quickly become a go-to favorite for any special occasion or just because you deserve a sweet pick-me-up. Trust me, your friends and family will be asking for the recipe as soon as they take their first bite!
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Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe
These Lemon Poppy Seed Cupcakes with Lemon Curd Filling are delightfully moist and tangy treats, perfect for a fresh, citrusy dessert. The cupcakes are infused with lemon zest and poppy seeds, filled with luscious homemade lemon curd, and topped with a light lemon Swiss meringue buttercream frosting. Perfect for spring or summer gatherings, these cupcakes offer a balance of sweet and tart flavors with a tender crumb and a creamy center.
- Total Time: 4 hours 15 minutes
- Yield: 12 cupcakes
Ingredients
Cupcakes
- 1 1/4 cups (250 grams) granulated sugar
- 2 tablespoons (12 grams) lemon zest
- 1–2/3 cups (212 grams) unbleached all-purpose flour
- 1 1/2 tablespoons (15 grams) poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons (169 grams) unsalted butter, room temperature (65-68°F), cut into pieces
- 2/3 cup (160 ml) whole milk, room temperature
- 2 large eggs (100 grams), room temperature
- 1/4 cup (60 ml) fresh squeezed lemon juice
Lemon Curd Filling
- Homemade lemon curd (prepare 1-2 days ahead and chill for at least 2 hours)
Lemon Swiss Meringue Buttercream
- Ingredients for lemon Swiss meringue buttercream (prepared the same day as cupcakes)
Instructions
- Make the Lemon Curd: Prepare the lemon curd 1 or 2 days before making the cupcakes. Chill it for at least 2 hours before use. Note that you won’t use the entire batch for the cupcakes; leftover curd can be refrigerated up to 2 weeks or frozen for 1 year.
- Prepare Lemon Swiss Meringue Buttercream: Make the lemon Swiss meringue buttercream on the same day you bake the cupcakes.
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
- Infuse Sugar with Lemon Zest: Place the sugar in a medium bowl and zest lemons directly onto it until you have 2 tablespoons of zest. Rub the sugar and zest together with your fingers until the sugar turns yellow and fragrant. Juice the lemons to yield 1/4 cup lemon juice.
- Whisk Eggs and Milk: In a small bowl, whisk together the eggs and 4 tablespoons of whole milk.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar-lemon mixture, flour, poppy seeds, salt, baking powder, and baking soda. Mix on medium-low for 30 seconds to combine.
- Add Butter and Milk: Add the butter and the remaining milk to the dry ingredients and mix on low for about 20 seconds. Increase speed to medium and mix for 1 minute until the batter looks creamy. Scrape down the bowl sides to ensure even mixing. Be careful not to overmix.
- Add Eggs and Lemon Juice: Add the eggs in two batches, mixing on medium speed until incorporated. Then add the lemon juice and mix briefly just until combined. Scrape the bowl and mix for another 20 seconds to ensure full incorporation.
- Fill Cupcake Liners: Evenly divide the batter among the 12 cupcake liners, about 60 grams each, filling each about two-thirds full.
- Bake: Bake the cupcakes for 20-22 minutes until the tops are golden brown and a toothpick inserted in the center comes out with only a few crumbs but no wet batter. If using an instant-read thermometer, the internal temperature should be 200°F.
- Cool: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Store Unfrosted Cupcakes: If not frosting immediately, store cupcakes in an airtight container at room temperature in a single layer for up to two days. Avoid storing them warm to prevent condensation.
- Core Cupcakes for Filling: Using a cupcake corer or paring knife, remove a 1-inch deep core from the center of each cooled cupcake without piercing through the bottom. Reserve the removed cake pieces for snacking.
- Fill with Lemon Curd: Spoon about 2 heaping teaspoons of lemon curd into the hollowed center of each cupcake.
- Frost Cupcakes: Using a pastry bag fitted with an open star tip (e.g., Wilton 1M), pipe the lemon Swiss meringue buttercream in a swirl starting from the outer edge toward the center. Alternatively, spread about 4 tablespoons of buttercream with a spoon or offset spatula in a spiral pattern. Practice may be needed for perfect piping.
- Store Filled and Frosted Cupcakes: Once filled with lemon curd, cupcakes can sit at room temperature for 1-2 hours. Frosted-only cupcakes without curd can be stored at room temperature for 1-2 days depending on ambient temperature due to sugar content in the buttercream.
Notes
- Make lemon curd ahead of time for best flavor and proper chilling.
- Use room-temperature ingredients for better mixing and texture.
- Do not overmix the batter to avoid tough cupcakes.
- Allow cupcakes to cool completely before coring and filling to prevent crumbling.
- Leftover lemon curd keeps well refrigerated for up to 2 weeks or frozen for up to a year.
- The Swiss meringue buttercream can be piped neatly with practice or spread with a spatula.
- Store unfrosted cupcakes in a single layer after cooling to maintain texture and prevent condensation issues.
- Avoid filling cupcakes too early if not serving right away to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
