Pin it
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.
Pin it
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.