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Filled Lemon Treats

Featured in Irresistible Sweet Treats.

These bakery-style cupcakes combine three delicious elements: tender lemon-poppy seed cake, homemade lemon curd filling, and rich cream cheese frosting. While they take some time to prepare, each component contributes to an impressive dessert.

Clare Greco
Updated on Mon, 20 Jan 2025 16:10:13 GMT
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A close-up of fluffy lemon cupcakes topped with swirls of white frosting and black sprinkles, displayed on a wooden surface. Pin it
A close-up of fluffy lemon cupcakes topped with swirls of white frosting and black sprinkles, displayed on a wooden surface. | recipesbyclare.com

Lemon Poppy Seed Cupcakes are a bright and refreshing treat, perfect for summer gatherings or a cozy afternoon snack. These cupcakes are soft and fluffy, filled with tangy lemon curd, and topped with a smooth cream cheese frosting. Each bite offers a delightful balance of tart citrus and nutty poppy seeds.

Why You'll Love This Recipe

This cupcake recipe combines layers of flavor and texture. The moist lemon-infused cake, chewy poppy seeds, creamy lemon curd, and luscious frosting create a dessert that's as aromatic as it is delicious. These cupcakes are perfect for sharing, celebrating, or simply indulging yourself.

Essential Ingredients For Success

  • Dry Components: All-purpose flour: 2 cups (240g) at 70°F (21°C), protein content 10-12%; Baking powder: 1 teaspoon (4g), aluminum-free; Baking soda: ½ teaspoon (2.5g), fresh and active; Fine sea salt: ½ teaspoon (3g)
  • Wet Components: Unsalted butter: ½ cup (113g) at 65°F (18°C), European-style 82% butterfat; Neutral oil: ¼ cup (60ml) at room temperature; Large eggs: 2 (100g) at 65°F (18°C); Whole milk: ¾ cup (180ml) at 65°F (18°C); Fresh lemon juice: ¼ cup (60ml), strained, pH 2.0-2.6
  • Flavoring Agents: Lemon zest: 1 tablespoon finely grated (no white pith); Poppy seeds: 1 tablespoon (9g) fresh and aromatic
  • Lemon Curd Components: Unsalted butter: ½ cup (113g) at 65°F (18°C); Granulated sugar: 1 cup (200g); Large eggs: 3 (150g) at 65°F (18°C); Lemon juice: ½ cup (120ml), strained; Lemon zest: 1 tablespoon finely grated
  • Frosting Elements: Cream cheese: 8 oz (227g) at 65°F (18°C), full-fat; Unsalted butter: ½ cup (113g) at 65°F (18°C); Powdered sugar: 2 cups (240g), sifted; Pure vanilla extract: 1 teaspoon (5ml)

Step By Step Instructions

Environment Preparation
Preheat oven to 350°F (175°C), verified with separate thermometer. Position rack in center. Line standard muffin tin with paper liners. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
Dry Mixture Development
Sift flour, baking powder, baking soda, and salt twice to ensure even distribution. Temperature should be 70°F (21°C).
Wet Component Integration
Cream butter and oil until light (3 minutes). Add sugar gradually until mixture reaches 70°F (21°C) and resembles wet sand. Add eggs one at a time, mixing 30 seconds each. Combine milk and lemon juice at 65°F (18°C).
Batter Formation
Alternate dry ingredients and milk mixture in 3 portions. Mix until just combined. Fold in zest and poppy seeds. Final batter temperature should be 70-72°F (21-22°C).
Portioning and Baking
Fill liners 2/3 full (approximately 60g each). Bake 18-20 minutes until internal temperature reaches 205°F (96°C). Tops should spring back when lightly pressed.
Lemon Curd Protocol
Heat ingredients in double boiler, stirring constantly, until mixture reaches 170°F (77°C) and coats back of spoon. Strain immediately. Cool to 40°F (4°C) over ice bath.
Frosting Development
Beat cream cheese and butter until light and fluffy (3-4 minutes). Gradually incorporate sifted sugar. Mix until smooth and holds soft peaks. Final temperature should be 68-70°F (20-21°C).
Assembly Specifications
Core cooled cupcakes with 1-inch diameter cutter to ¾-inch depth. Fill with 1 tablespoon (15g) chilled curd. Pipe frosting using 1M tip in rosette pattern. Top with additional 1 teaspoon (5g) curd and sprinkle with poppy seeds.

Tips for Perfect Cupcakes

Use room-temperature ingredients for a fluffy texture. Fill cupcake liners only 2/3 full to prevent overflow. For the lemon curd, stir constantly to avoid curdling, and chill thoroughly before using.

Substitutions and Variations

Replace lemon with lime or orange for a citrus twist. Swap poppy seeds for black sesame seeds or chia seeds. If you prefer buttercream, make a traditional frosting with a splash of lemon juice for flavor.

A close-up of a lemon poppy seed cupcake topped with swirls of white frosting and black poppy seeds, surrounded by additional cupcakes and lemon slices on a wooden platter. Pin it
A close-up of a lemon poppy seed cupcake topped with swirls of white frosting and black poppy seeds, surrounded by additional cupcakes and lemon slices on a wooden platter. | recipesbyclare.com

Storage and Reheating

Store assembled cupcakes in an airtight container in the refrigerator for up to 4 days. To freeze, store undecorated cupcakes and frosting separately for up to 3 months. Thaw before assembling and serving.

Serving Suggestions

Serve these cupcakes with a hot cup of tea or coffee for a delightful treat. Pair them with a fruit salad for a refreshing dessert spread, or enjoy them as part of a celebratory brunch.

Frequently Asked Questions

→ Why did my lemon curd curdle?

Keep heat medium-low and stir constantly. If temperature gets too high or stirring stops, eggs can scramble instead of forming smooth curd.

→ Can I make these components ahead?

Yes, make lemon curd up to 3 days ahead. Cupcakes can be baked one day ahead. Assemble with frosting the day of serving.

→ Why room temperature ingredients?

Room temperature butter, eggs, and milk blend more smoothly and create a better cake texture.

→ Can I freeze these cupcakes?

Freeze unfilled, unfrosted cupcakes for up to 2 months. Thaw completely before filling and frosting.

→ Why sift the powdered sugar?

Sifting prevents lumps in the frosting and ensures it's smooth and pipeable.

Lemon Cupcakes

Light and fluffy cupcakes studded with poppy seeds, filled with tangy lemon curd, and crowned with cream cheese frosting. A perfect balance of sweet and citrus.

Prep Time
20 Minutes
Cook Time
18 Minutes
Total Time
38 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12)

Dietary: Vegetarian

Ingredients

01 1¼ cups all-purpose flour (159g).
02 1 teaspoon baking powder.
03 ¼ teaspoon baking soda.
04 ¼ teaspoon fine sea salt.
05 ¼ cup unsalted butter (56g), room temperature.
06 ¼ cup vegetable oil (60ml).
07 ¾ cup granulated sugar (150g).
08 2 large eggs, room temperature.
09 ¼ cup milk (60ml), room temperature.
10 ¼ cup lemon juice (60ml).
11 2 tablespoons lemon zest (10g).
12 2½ teaspoons poppy seeds (7g).
13 6 tablespoons unsalted butter (84g).
14 ⅔ cup granulated sugar (133g).
15 4 large eggs.
16 ½ cup lemon juice (120ml).
17 6 tablespoons lemon zest (30g).
18 ¼ teaspoon salt.
19 1 cup cream cheese (226g).
20 ½ cup unsalted butter (113g).
21 4 cups powdered sugar (500g).
22 1½ teaspoons vanilla extract.

Instructions

Step 01

Preheat oven to 350°F.

Step 02

Mix flour, baking powder, baking soda, and salt in a bowl.

Step 03

Beat butter, oil, and sugar until fluffy. Add eggs, milk, lemon juice, and zest.

Step 04

Fold in dry ingredients and poppy seeds.

Step 05

Bake in cupcake tins for 18 minutes.

Step 06

Heat butter, sugar, eggs, and lemon juice until mixture reaches 170°F. Stir constantly.

Step 07

Chill the lemon curd in the refrigerator for 2 hours.

Step 08

Beat cream cheese and butter using an electric mixer. Add powdered sugar and vanilla extract.

Step 09

Core cooled cupcakes and fill with lemon curd. Pipe frosting on top in rings. Add more lemon curd in the center and garnish with poppy seeds.

Notes

  1. Keep stirring curd constantly while heating.
  2. Use room temperature ingredients for best texture.
  3. Keeps 4 days refrigerated.

Tools You'll Need

  • Electric mixer.
  • Cupcake tin.
  • Piping bag and tip.
  • Candy thermometer.
  • Saucepan.
  • Sieve.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (flour).
  • Milk (butter, cream cheese).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 15 g
  • Total Carbohydrate: 45 g
  • Protein: 4 g