Description
These Lemon Poppy Seed Cupcakes are light, fluffy, and bursting with bright lemon flavor, featuring a luscious lemon curd filling and topped with a silky lemon Swiss meringue buttercream. Perfect for spring and summer gatherings, these cupcakes combine the subtle crunch of poppy seeds with a tangy citrus punch in every bite.
Ingredients
Scale
Lemon Curd
- 1/3 cup lemon juice
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/2 stick unsalted butter
Cupcakes
- 1 1/4 cups granulated sugar
- 2 tablespoons lemon zest
- 1 2/3 cups unbleached all-purpose flour
- 1 1/2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons unsalted butter, room temperature
- 2/3 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1/4 cup fresh squeezed lemon juice
Lemon Swiss Meringue Buttercream
- 1 cup powdered sugar
- 1/4 cup unsalted butter
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Make Lemon Curd: Combine lemon juice, granulated sugar, egg yolks, and butter in a saucepan. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let it cool completely before using.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest, mixing them thoroughly to release the zest’s oils and aroma.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs and whole milk until well blended.
- Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, poppy seeds, baking powder, baking soda, and kosher salt to ensure everything is evenly distributed.
- Make Cupcake Batter: Add the melted unsalted butter, the egg and milk mixture, and the fresh lemon juice to the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which can affect the texture of the cupcakes.
- Bake: Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make Lemon Swiss Meringue Buttercream: Start by beating the powdered sugar and unsalted butter in a bowl until smooth and creamy. In a separate bowl, beat the egg whites, granulated sugar, and cream of tartar until stiff peaks form. Gradually fold the meringue into the butter mixture, beating continuously until fully combined and fluffy.
- Assemble Cupcakes: Using a small knife or cupcake corer, hollow out the center of each cooled cupcake and fill with the chilled lemon curd. Pipe or spread the lemon Swiss meringue buttercream over the tops. Serve immediately or store in the refrigerator.
Notes
- Ensure eggs and milk are at room temperature for better batter consistency.
- Allow lemon curd to cool completely before filling cupcakes to prevent melting the buttercream.
- You can toast the poppy seeds briefly to enhance their flavor, but it’s optional.
- Use fresh lemon juice and zest for the brightest lemon flavor.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
