If you’ve ever dreamed of a dessert that perfectly balances tangy brightness with a delightful crunch, this Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe is exactly what you need in your baking repertoire. These cupcakes offer a tender crumb speckled with poppy seeds and bursting with zesty lemon curd right in the center. Topped with a luscious Lemon Swiss Meringue Buttercream, every bite brings a harmonious dance of flavors and textures that feels like sunshine on a plate. Trust me, once you make these, they’ll quickly become your go-to treat for gatherings or a special afternoon pick-me-up.
Ingredients You’ll Need
Nothing fancy, just straightforward ingredients that each play a starring role in creating the cupcakes’ moist texture, vibrant lemon flavor, and delightful crunch from poppy seeds. Having quality ingredients ensures you get that perfect balance of tang, sweetness, and fluffy fulfillment.
- Lemon juice (1/3 cup + 1/4 cup fresh squeezed): Adds the essential citrus punch that brightens the cupcakes and the luscious curd filling.
- Granulated sugar (1 1/4 cups + 1/4 cup for meringue): Sweetens the cupcakes and stabilizes the meringue, helping it achieve perfect peaks.
- Egg yolks (4): Enrich the lemon curd for a creamy, smooth texture packed with tangy flavor.
- Unsalted butter (1/2 stick + 12 tablespoons + 1/4 cup): Brings a silky richness to curd, cupcakes, and frosting without overpowering the lemon.
- Lemon zest (2 tablespoons): Infuses the batter with aromatic citrus oils, enhancing depth and freshness.
- Unbleached all-purpose flour (1 2/3 cups): Forms the tender yet sturdy base of each cupcake, supporting the filling and frosting.
- Poppy seeds (1 1/2 tablespoons): Offer a pleasant crunch and subtle nuttiness that contrast beautifully with the soft crumb.
- Baking powder (1 teaspoon) & baking soda (1/4 teaspoon): Ensure your cupcakes rise well, yielding an airy texture.
- Kosher salt (1/2 teaspoon): Balances sweetness and elevates all the citrus flavors.
- Whole milk (2/3 cup): Adds moisture and tender crumb to the batter.
- Large eggs (2 + 3 egg whites): Eggs in the batter give structure, while the whites whip into a glossy meringue frosting.
- Powdered sugar (1 cup): Sweetens and smooths the buttercream for perfect spreadability and flavor.
- Cream of tartar (1/4 teaspoon): Stabilizes egg whites to achieve those stiff, beautiful peaks for the meringue.
How to Make Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe
Step 1: Prepare the Lemon Curd
Start by combining 1/3 cup of lemon juice, 1/2 cup granulated sugar, 4 egg yolks, and 1/2 stick unsalted butter in a saucepan. Cook over medium heat, stirring constantly until it thickens into a silky, glossy curd. This curd will be the heart of your cupcakes, giving them that signature tart and creamy burst! Once thickened, remove it from the heat and let it cool completely before using.
Step 2: Preheat and Prep
Heat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Having this ready early ensures your batter goes in right away for optimal fluff and rise.
Step 3: Combine Sugar and Lemon Zest
In a large bowl, mix 1 1/4 cups granulated sugar with 2 tablespoons lemon zest. This step is crucial as it infuses the sugar with aromatic oils, infusing your cupcakes with fresh lemon aroma before adding wet ingredients.
Step 4: Whisk Eggs and Milk
In a separate bowl, whisk together 2 large eggs and 2/3 cup whole milk until well combined. This ensures the eggs distribute evenly through the batter, contributing to a moist and tender cupcake texture.
Step 5: Combine Dry Ingredients
Mix together 1 2/3 cups unbleached all-purpose flour, 1 1/2 tablespoons poppy seeds, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt in another bowl. This dry mixture provides the structure and that lovely speckled crunch from poppy seeds.
Step 6: Bring the Batter Together
Add melted butter (from 12 tablespoons unsalted butter, room temperature), milk and egg mixture, and 1/4 cup fresh squeezed lemon juice to the dry ingredients, stirring gently until just combined. Overmixing can lead to tougher cupcakes, so keep it light and delicate for the best crumb.
Step 7: Bake the Cupcakes
Divide the batter evenly into your lined muffin tins and bake for about 20 to 22 minutes until golden and a toothpick inserted comes out clean. Once baked, remove the cupcakes and let them cool completely—this is important so the lemon curd filling doesn’t melt when inserted.
Step 8: Make the Lemon Swiss Meringue Buttercream
Beat 1 cup powdered sugar and 1/4 cup unsalted butter together until smooth and fluffy. In another bowl, whip 3 large egg whites, 1/4 cup granulated sugar, and 1/4 teaspoon cream of tartar until stiff peaks form. Slowly incorporate the egg white mixture into the butter and sugar, continuing to beat until the frosting becomes glossy, airy, and perfectly spreadable.
Step 9: Assemble the Cupcakes
Carefully hollow out the center of each cooled cupcake and spoon in the prepared lemon curd filling. Then generously pipe or spread the Lemon Swiss Meringue Buttercream over the top. The result is a cupcake bursting with bright lemon flavor inside and out—a treat that’s as beautiful as it is delicious.
How to Serve Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe
Garnishes
Enhance your presentation by adding a delicate twist of lemon zest or a sprinkle of poppy seeds on top of the buttercream. A tiny candied lemon slice or a few edible flowers can add that extra wow factor for special occasions, making your cupcakes as lovely to look at as they are to eat.
Side Dishes
These cupcakes pair wonderfully with a cup of hot tea—think Earl Grey or chamomile—whose gentle flavors complement the citrus without overpowering it. A fresh berry salad or lightly whipped cream on the side can add freshness and balance, rounding out your dessert experience beautifully.
Creative Ways to Present
For a fun twist, serve these cupcakes in mini cupcake liners for bite-sized treats or stack them with thin layers of lemon curd and buttercream in a trifle glass for a luxurious layered dessert. You can even decorate them with candied lemon slices or edible gold leaf for a sophisticated party centerpiece.
Make Ahead and Storage
Storing Leftovers
After assembling your cupcakes, store them in an airtight container in the refrigerator. They’ll keep well for about 3 days, and chilling actually lets the flavors meld deeper, so they often taste even better the next day.
Freezing
You can freeze the cupcakes without the frosting for up to 2 months by wrapping each tightly in plastic wrap and then placing in a freezer-safe container. Thaw them overnight in the refrigerator, then fill and frost just before serving to keep the curd and buttercream fresh.
Reheating
Let refrigerated cupcakes come to room temperature before eating for the best flavor. If frozen, thaw thoroughly in the fridge then allow them to warm slightly on the counter. Avoid microwaving as this can affect the texture of the frosting and filling.
FAQs
Can I make the lemon curd ahead of time?
Absolutely! The lemon curd can be made several days in advance and stored in the refrigerator. Just make sure it’s tightly covered to avoid absorbing other fridge odors, and bring it to room temperature before filling your cupcakes.
Are poppy seeds really necessary in this recipe?
Poppy seeds add a unique crunch and subtle nuttiness that complement the lemon beautifully. However, if you’re not a fan or have allergies, you can omit them, but know you’ll lose that extra layer of texture that makes these cupcakes special.
What makes Swiss meringue buttercream different from regular buttercream?
Swiss meringue buttercream is lighter, silkier, and less sweet than traditional American buttercream. It’s made by gently heating egg whites and sugar before whipping them into a glossy meringue, then folding in butter. It’s perfect for enhancing the fresh lemon flavors without overpowering them.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best as it offers a brighter, more vibrant flavor essential for the curd and cupcakes. Bottled juice can work in a pinch, but may result in a less intense lemon taste and could affect the cupcake’s texture slightly.
How do I prevent the cupcakes from sinking in the middle?
Ensuring ingredients are at room temperature, not overmixing the batter, and baking at the correct temperature are key steps. Also, don’t open the oven door while baking, as this can cause temperature fluctuations leading to sinking.
Final Thoughts
Making the Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe is truly a joyful baking adventure that rewards you with bright, flavorful, and irresistibly tender cupcakes every single time. Whether you’re baking for friends, family, or just to treat yourself, these cupcakes bring sunshine and smiles with every bite. Go ahead and try this recipe—you’re going to love how these cupcakes brighten your day and elevate your baking game!
Print
Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Description
These delightful Lemon Poppy Seed Cupcakes feature a tender, zesty batter studded with poppy seeds and a luscious lemon curd filling. Topped with a smooth and airy Lemon Swiss Meringue Buttercream, these cupcakes offer a perfect balance of tangy citrus and sweet creaminess, ideal for spring gatherings or any time you crave a bright, flavorful dessert.
Ingredients
Lemon Curd
- 1/3 cup lemon juice
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/2 stick unsalted butter
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
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, stirring constantly to prevent curdling, until the mixture thickens to a custard-like consistency. Remove from heat and let cool completely.
- Prepare Oven and Liners: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix Sugar and Lemon Zest: In a large bowl, combine granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils and enhance flavor.
- Whisk Wet Ingredients: In a separate bowl, whisk together eggs and whole milk until well combined and slightly frothy.
- Combine Dry Ingredients: In another bowl, sift together flour, poppy seeds, baking powder, baking soda, and kosher salt.
- Make Batter: Add the melted butter, lemon juice, and the egg-milk mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Fill and Bake: Divide the batter evenly among the lined cupcake cups. Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare Lemon Swiss Meringue Buttercream: In a bowl, beat powdered sugar and softened unsalted butter together until smooth and creamy. In a separate heatproof bowl, whisk egg whites, granulated sugar, and cream of tartar over a double boiler until warm and sugar dissolves. Transfer to a mixer and beat on high until stiff, glossy peaks form. Gradually fold the meringue into the butter mixture, continuing to beat until fully combined and fluffy.
- Assemble Cupcakes: Using a small knife or cupcake corer, hollow out the center of each cooled cupcake. Spoon or pipe a generous amount of lemon curd into the hollow. Frost each cupcake generously with the prepared lemon Swiss meringue buttercream.
Notes
- Ensure all dairy and eggs for the cupcakes are at room temperature for better mixing and texture.
- Be careful when making lemon curd to continuously stir to avoid scrambling the eggs.
- The Swiss meringue buttercream requires slightly cooking the egg whites and sugar for safety and better texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
