Lemon Cupcakes (Print Version)
# 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:
01 -
Preheat oven to 350°F.
02 -
Mix flour, baking powder, baking soda, and salt in a bowl.
03 -
Beat butter, oil, and sugar until fluffy. Add eggs, milk, lemon juice, and zest.
04 -
Fold in dry ingredients and poppy seeds.
05 -
Bake in cupcake tins for 18 minutes.
06 -
Heat butter, sugar, eggs, and lemon juice until mixture reaches 170°F. Stir constantly.
07 -
Chill the lemon curd in the refrigerator for 2 hours.
08 -
Beat cream cheese and butter using an electric mixer. Add powdered sugar and vanilla extract.
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:
01 -
Keep stirring curd constantly while heating.
02 -
Use room temperature ingredients for best texture.
03 -
Keeps 4 days refrigerated.