Description
Delight in the zesty goodness of Lemon Poppy Seed Cupcakes, featuring a luscious lemon curd filling and topped with a light and airy Lemon Swiss Meringue Buttercream. Perfect for any occasion, these cupcakes are a refreshing treat that your family and friends will love!
Ingredients
Scale
For Lemon Curd:
- 1/3 cup lemon juice
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/2 stick unsalted butter
For Lemon Poppy Seed 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
For 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, sugar, egg yolks, and butter in a saucepan.
- Cook over medium heat until thickened. Let cool.
- Make Cupcakes:
- Preheat oven to 350°F (175°C). Line muffin tin with liners.
- In a large bowl, combine sugar and lemon zest.
- Whisk together eggs and milk in a separate bowl.
- In another bowl, combine dry ingredients: flour, poppy seeds, baking powder, baking soda, and salt.
- Add melted butter, milk, eggs, and lemon juice to the dry mixture, stirring until just combined.
- Divide batter among cupcake liners. Bake for 20-22 minutes. Let cool completely.
- Make Lemon Swiss Meringue Buttercream:
- In a bowl, beat powdered sugar and unsalted butter until smooth.
- In a separate bowl, beat egg whites, granulated sugar, and cream of tartar until stiff peaks form.
- Gradually add the egg white mixture to the butter mixture, beating until combined.
- Assemble:
- Fill each cooled cupcake with lemon curd. Frost with Lemon Swiss Meringue Buttercream.
Notes
- Make sure the butter and eggs are at room temperature for better incorporation.
- You can use store-bought lemon curd if you’re short on time.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 26g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg