Lemon Poppy Seed Cupcakes with Lemon Curd Filling (2024)

These Lemon Poppy Seed Cupcakes are moist soft and full of lemon flavor. Fresh lemon zest, and lemon juice, drive the incredible lemon flavor of these cupcakes and the crunchy poppy seeds add an earthy note that actuates the lemon flavor. Once baked and cooled they're filled with homemade lemon curd and topped with a silky smooth lemon Swiss meringue buttercream for the perfect lemon treat. These cupcakes will look stunning at the next birthday party or special occasion.

Why You'll Love These Cupcakes

These cupcakes are made using the two-stage method. It's a cake-mixing technique that combines dry ingredients in one bowl and then adds the fat and wet ingredients in two stages.The first stage coats the dry ingredients with fat, which helps develop structure, and the second stage adds the remaining liquid.This method results in a cupcake with a velvety crumb that is tender and flavorful.

Here are the other reasons you'll love these lemon poppy seed cupcakes:

• Perfectly Sweet and Tart:The tangy lemon flavor is perfectly balanced by the sweetness of the cupcake, creating a delightful flavor combination that will keep you coming back for more.
• Burst of Poppy Seeds:The poppy seeds add a delightful textural contrast and a nutty flavor that complements the lemon.
• Easy to Make:These cupcakes come together quickly and easily with a few simple ingredients.
• Versatile:These cupcakes are perfect for any occasion, from a spring brunch to an afternoon tea party. They're also incredibly customizable - dress them up with a simple lemon glaze or a decadent cream cheese frosting!

Lemon Poppy Seed Cupcake Ingredients

Here are the ingredients you'll need for these lovely lemon cupcakes:

• Fresh Lemon Juice. The main flavor for these lemony cupcakes. Use fresh lemon juice instead bottled lemon juice.
• Fresh Lemon Zest: Zest the lemon directly into the sugar to capture the natural oils. The natural oils contain a ton of flavor and you will lose some of these oils if you zest the lemon onto wax paper or a cutting board.
• Unbleached All-Purpose Flour: Flour provides the structure for the cupcake. This recipe hasn't been tested with cake flour, so follow the recipe in terms of what flour to use for the best results.
• Granulated Sugar: Adds sweetness and moisture to the cupcakes.
• Unsalted Butter: Adds fat, flavor, and moisture to the cupcake. I recommend using unsalted butter so you can control the amount of salt in the final bake.
• Whole Milk: The whole provides moisture and a little fat to help create a soft crumb.
• Large Eggs: The egg yolks provide flavor and fat helping to create a soft cupcake. The egg whites provide structure to the cupcake.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make Lemon Poppy Seed Cupcakes

Before mixing, ensure the butter, eggs, and milk are all at room temperature. For baking purposes, room temperature is between 65-68°F degrees.

I use the reverse creaming method for this and most of my other cupcake recipes, like these raspberry cupcakes. This method creates a light, airy cupcake with a level top that is perfect for decorating.

Step 1: Place the cupcake liners in the muffin tin.

Step 2: Whisk the eggs and the whole milk together in a small bowl.

Step 3: Place the sugar in a medium bowl and zest the lemon directly onto the sugar. Use your fingers to rub the lemon zest into the sugar until it turns yellow and the mixture feels like wet sand.

Step 4: Place the sugar-lemon mixture, and the other dry ingredients (all-purpose flour, baking powder, and salt) in the bowl of a stand mixer.Mix on low speed to combine.

Step 5: Add the butter and the remaining milk and mix on medium speed until the cupcake batter is creamy. Scrape down the sides and bottom of the bowl.

Step 6: Add the egg mixture in two batches beating after each addition until the eggs are incorporated.

Step 7: Add the lemon juice and mix on medium speed until it's incorporated.

Step 8: Divide the cupcake batter between the 12 cupcake liners. Each cupcake should be about 2/3 full and the amount of batter should weigh about 60 grams in each liner.

Step 9: Bake the cupcakes for 20-22 minutes until they have risen and a cake taster inserted in the center comes out with no more than a couple of crumbs clinging to it.

See Also

Angel Food Lemon Poppy Seed CupcakesLemon Poppy Seed Cupcakes - Stephanie's Sweet TreatsLemon Poppy Seed Cupcakes (with lemon buttercream)Lemon Poppy Seed Cupcakes with Lemon Cream Cheese Frosting

Step 10: Remove the cupcakes from the oven. Let them cool in the muffin pan for 10 minutes, then remove the cupcakes to a wire rack. Cool the cupcakes to room temperature before frosting them.

How to Make the Lemon Buttercream

The lemon cupcakes in this recipe are decorated with a creamy and delicious Lemon Swiss Meringue Buttercream. Follow the directions in this recipe to make the buttercream. You can also use these buttercreams to decorate these cupcakes:

• Lemon Ermine Buttercream (which is part of my Lemon Cupcake recipe)
• Vanilla Buttercream aka American Buttercream
• Swiss Meringue Buttercream
• Raspberry Buttercream

How to Fill the Cupcakes with Lemon Curd

Filling the cupcake with lemon curd is optional but tastes so good. Biting into the lemony cupcake and getting a dollop of lemon curd is the best taste ever.

You can use a paring knife or a cupcake corer to remove the center of the cupcakes. The cupcake corer is easier to use and if you're making these for a party you'll have a beautiful even look and have the same amount of filling in each cupcake.

Gently push the cupcake corer into the center of the cupcake, about 3/4 of the height of the cupcake. Twist and then pull up to remove the core, leaving a well about 1 inch deep – you don't want to go all the way through.

If using a paring knife, gently insert the tip of the paring knife into the center of the cupcake, angling it slightly towards the middle. Twist and push down slightly to remove a core, leaving a well about 1-inch deep – you don't want to go all the way through.

Place the removed cupcake piece in a bowl and save them later for snacking. Fill the center of each cupcake with about 2 heaping teaspoons of lemon curd.

How to Decorate the Cupcakes

Once the cupcakes are cooled to room temperature, it’s time to frost them. Below are two methods for decorating the cupcakes. If the cupcakes are decorated as shown in these pictures, you'll need all the buttercream. Leftover buttercream can be frozen for up to 3 months in a freezer-safe container.

Using a Pastry Bag: Fit your pastry bag with an open star tip, such as the Wilton 1M, or your favorite decorating tip, and fill it with buttercream. Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about 1/4" to 1/2" above the cupcake, exerting even pressure on the bag continuously. Finish the swirl in the center of the cupcake by removing the pressure and lifting up the tip slightly as you near the center. If you’re new to decorating cupcakes it may take some practice.

Using a Knife or Offset Spatula: Use a large tablespoon to add about 4 tablespoons of frosting onto the cupcake. Use the back of a spoon, a non-serrated butter knife, or a small offset spatula to spread the frosting to the edge. While pressing down on the frosting slightly, move your spoon or knife in a spiral pattern from the outside edge of the cupcake to the center of the cupcake, to create a pretty spiral or swoop.

How to Store These Cupcakes

Unfrosted Cupcakes: If not frosting and serving the cupcakes the same day as they are baked store them in an airtight container. Let the cupcakes cool completely and then store them in a single layer in the container for up to two days.

Don't store the cupcakes while they are still warm. The condensation will cause the paper liners to peel from the cupcakes if stored while still warm.

Frosted Cupcakes: After the cupcakes are frosted they can be stored at room temperature for 1 to 2 days depending on the room temperature. The Swiss meringue buttercream can be stored at room temperature for 1 to 2 days because of the amount of sugar in the buttercream.

Can the Cupcakes Be Frozen

Absolutely, freezing unfrosted cupcakes is a great way to save them for later. Here's how to do it:

• Cooling Completely: Make sure your cupcakes are completely cool before freezing. Any residual heat can cause condensation, which can lead to soggy cupcakes. Let them cool on a wire rack for at least 1-2 hours.
• Wrap the Cupcakes: Tightly wrap each cupcake individually in plastic wrap. This creates a barrier to protect the cupcake from freezer burn.
• Airtight Container: Place the wrapped cupcakes in a single layer inside an airtight container or a sealable freezer bag. This extra layer of protection helps prevent freezer burn and keeps out odors.
• Freeze Time: Freeze the cupcakes for up to 3 months.
• Thawing: When ready to thaw, remove the cupcakes from the freezer and unwrap them. Let them come to room temperature completely. This helps prevent condensation from forming on the cupcakes themselves.

Pro Tips for Making These Delicious Cupcakes

• For the best results weigh the flour and butter. Too much flour or too little butter will result in dry cupcakes. Using a scale will ensure the best results for your cupcakes.
• The butter, milk, and eggs should be at room temperature to ensure the batter emulsifies properly. Cold butter won’t fully incorporate and cold eggs will result in a dense rubbery texture.
• Don’t overfill the cupcake liners. The cupcakes will overflow and possibly stick to the pan.
• Cool the cupcakes completely before frosting. Otherwise the frosting will melt and slide off to the side.

If you make these yummy Lemon Poppy Seed Cupcakes please leave a rating and a comment below.

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