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.
