Lemon Poppy Seed Cupcakes with Lemon Curd Filling

Introduction

Lemon poppy seed cupcakes are a delightful treat that brings a burst of citrus flavor and a touch of elegance to any gathering. When I first made these cupcakes for a family celebration, the response was overwhelmingly positive. The combination of the moist lemon poppy seed cake and the tangy lemon curd filling was an absolute hit. My family couldn’t stop raving about how the cupcakes were perfectly balanced—sweet yet tart, fluffy yet rich. They quickly disappeared from the table, leaving everyone asking for the recipe. The addition of lemon Swiss meringue buttercream takes them over the top, creating a decadent finish. If you’re looking for a bright, cheerful dessert to brighten your day or impress your guests, these lemon poppy seed cupcakes are a must-try!

Ingredients

For Lemon Curd:

• 1/3 cup lemon juice (freshly squeezed for the best flavor)
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/2 stick (4 tablespoons) unsalted butter

For Lemon Poppy Seed Cupcakes:

• 1 1/4 cups granulated sugar
• 2 tablespoons lemon zest (freshly grated)
• 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

For Lemon Swiss Meringue Buttercream:

• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

Make Lemon Curd:

1. In a medium saucepan, combine lemon juice, granulated sugar, egg yolks, and butter.
2. Cook over medium heat, whisking continuously until the mixture thickens and reaches a temperature of about 170°F (77°C).
3. Remove from heat and let cool to room temperature. Once cooled, refrigerate until ready to use.

Make Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, combine granulated sugar and lemon zest, rubbing them together to release the oils from the zest.
3. In a separate bowl, whisk together the eggs and milk until well combined.
4. In another bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
5. Add the room temperature butter to the sugar and zest mixture, and cream together until light and fluffy.
6. Gradually mix in the egg and milk mixture, followed by the lemon juice, until just combined.
7. Slowly add the dry ingredients to the wet mixture, stirring until no flour pockets remain.
8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
9. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Make Lemon Swiss Meringue Buttercream:

1. In a mixing bowl, combine the powdered sugar and softened butter. Beat until creamy and smooth.
2. In a heatproof bowl, whisk together egg whites, granulated sugar, and cream of tartar.
3. Place the bowl over a pot of simmering water (double boiler) and whisk until the sugar dissolves and the mixture is warm to the touch.
4. Transfer the egg white mixture to a stand mixer and beat on high speed until stiff peaks form and the mixture cools down.
5. Gradually add the egg white mixture to the butter mixture, beating until smooth and fluffy.

Assemble:

1. Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
2. Fill the holes with lemon curd, and then replace the top piece of cupcake if desired.
3. Frost the cupcakes generously with the lemon Swiss meringue buttercream.

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 290
• Sugar: 26g
• Sodium: 80mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour (plus cooling and chilling time for the lemon curd)

How to Serve

• Place cupcakes on a decorative platter.
• Garnish with additional lemon zest or poppy seeds if desired.
• Serve with extra lemon curd on the side for those who want more!

Additional Tips

1. Use Fresh Ingredients: Fresh lemon juice and zest enhance the flavor significantly.
2. Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for the best texture.
3. Make Ahead: The lemon curd can be made a day in advance and stored in the refrigerator.
4. Check Doneness: Always check cupcakes a few minutes before the minimum baking time to prevent overbaking.
5. Storage: Keep leftover cupcakes in an airtight container at room temperature for up to 3 days.

Recipe Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
• Different Flavors: Try adding almond extract or vanilla for a unique twist.
• Fruity Swirls: Fold in chopped strawberries or blueberries into the batter for added fruit flavor.

Serving Suggestions

• These cupcakes pair beautifully with a cup of tea or coffee.
• Serve alongside a fresh fruit salad for a light dessert option.
• Perfect for celebrations such as birthdays, bridal showers, or springtime gatherings.

Freezing and Storage

• Freezing: Cupcakes can be frozen without frosting for up to 3 months. Thaw at room temperature before frosting.
• Storage: Keep frosted cupcakes in an airtight container in the refrigerator for up to 5 days.

FAQ Section

1. Can I use bottled lemon juice?

• While fresh lemon juice is preferred for flavor, bottled juice can be used in a pinch.

1. What if I don’t have poppy seeds?

• You can omit them or replace them with chia seeds for a similar texture.

1. How do I know when the cupcakes are done?

• Insert a toothpick into the center; if it comes out clean or with a few crumbs, they are done.

1. Can I make lemon curd in advance?

• Yes! It can be made up to a week ahead and stored in the refrigerator.

1. What is Swiss meringue buttercream?

• It’s a creamy frosting made from egg whites, sugar, and butter, known for its silky texture.

1. Can I make these cupcakes dairy-free?

• Yes, substitute butter with dairy-free alternatives and use plant-based milk.

1. How do I store leftover cupcakes?

• Store in an airtight container at room temperature or refrigerate if they have perishable frosting.

1. Can I use the lemon curd in other desserts?

• Absolutely! It works great in tarts, pancakes, or as a filling for pastries.

1. What should I do if my meringue doesn’t form stiff peaks?

• Ensure your mixing bowl is clean and free of any grease; beat longer if needed.

1. Are these cupcakes suitable for kids?
   • Yes, they are a fun treat for kids, just monitor the sweetness level based on personal preference.

Conclusion

Lemon Poppy Seed Cupcakes with Lemon Curd Filling are not just a dessert; they’re a celebration of flavors. The tangy lemon curd paired with the lightness of the cupcakes and the fluffy buttercream creates an unforgettable experience. Perfect for any occasion, these cupcakes are sure to delight anyone who takes a bite. Whether you’re hosting a party or simply indulging yourself, these cupcakes will brighten your day. Give this recipe a try, and watch your family and friends fall in love with this citrusy treat!

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