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Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe

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4.1 from 72 reviews

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

  1. 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.
  2. Prepare Lemon Swiss Meringue Buttercream: Make the lemon Swiss meringue buttercream on the same day you bake the cupcakes.
  3. Preheat Oven and Prep Pan: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
  4. 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.
  5. Whisk Eggs and Milk: In a small bowl, whisk together the eggs and 4 tablespoons of whole milk.
  6. 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.
  7. 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.
  8. 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.
  9. Fill Cupcake Liners: Evenly divide the batter among the 12 cupcake liners, about 60 grams each, filling each about two-thirds full.
  10. 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.
  11. Cool: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  12. 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.
  13. 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.
  14. Fill with Lemon Curd: Spoon about 2 heaping teaspoons of lemon curd into the hollowed center of each cupcake.
  15. 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.
  16. 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.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-poppy-seed-cupcakes-with-lemon-curd-filling-recipe/