If you’re craving a treat that bursts with bright citrus flavor and a touch of nostalgia, these Lemon Poppy Seed Cupcakes with Lemon Curd Filling are just the ticket. Imagine tender lemon-kissed cakes studded with poppy seeds, a surprise pocket of tangy lemon curd in the center, and a swirl of creamy lemon frosting on top. They’re irresistible for spring gatherings, birthdays, or anytime you need a sweet pick-me-up. This recipe brings together simple ingredients to create cupcakes that are as delightful to look at as they are to eat.
Ingredients You’ll Need
Each ingredient in Lemon Poppy Seed Cupcakes with Lemon Curd Filling plays an important role, working together to create that tender crumb, zesty flavor, and gorgeous appearance. Grab these kitchen staples and whip up something truly magical!
- All-purpose flour: Gives the cupcakes proper structure while maintaining a lovely lightness.
- Poppy seeds: Add a delightful crunch and classic speckled look to each bite.
- Baking powder & baking soda: Ensure the cakes rise perfectly fluffy every time.
- Salt: Enhances the bright lemony flavors and balances out the sweetness.
- Unsalted butter (softened): Lends rich flavor and that melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cupcakes and helps them achieve a delicate crumb.
- Large eggs: Bind the ingredients and provide structure for moist cakes.
- Sour cream: Adds moisture and just a hint of tang that boosts the lemon flavor.
- Lemon juice & zest: Fresh lemon juice and zest give the cupcakes that signature citrus zing.
- Vanilla extract: Rounds out the flavors with a gently sweet undertone.
- Milk: Loosens the batter just enough to keep the cakes soft and tender.
- Prepared lemon curd: Fills the centers with a luscious, tangy surprise.
- Cream cheese (for frosting): Makes the topping extra creamy with a touch of tang.
- Powdered sugar (for frosting): Sifts into the frosting, giving it a sweet, silky smooth finish.
- Pinch of salt (for frosting): Brightens the flavors and keeps the sweetness in check.
How to Make Lemon Poppy Seed Cupcakes with Lemon Curd Filling
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a standard cupcake pan with 12 paper liners. This little bit of prep ensures your Lemon Poppy Seed Cupcakes with Lemon Curd Filling bake up perfectly with golden edges that are easy to remove.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, poppy seeds, baking powder, baking soda, and salt. This step evenly distributes the leaveners and seeds so you get even texture and taste in every cupcake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Don’t rush this part—creaming well introduces air into the batter and gives your cupcakes their irresistible lightness.
Step 4: Add Eggs and Flavorings
Crack in the eggs one at a time, mixing well after each addition. Beat in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is beautifully combined and fragrant.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix gently just until combined; overmixing can lead to tough cupcakes, and we want them pillowy soft!
Step 6: Fill and Bake
Spoon the batter into your prepared liners, filling each about two-thirds of the way. Pop the pan into your preheated oven and bake for 18–20 minutes. They’re ready when a toothpick comes out clean. Cool the cupcakes completely on a wire rack before moving on to filling.
Step 7: Fill with Lemon Curd
Once your cupcakes are completely cool, use a small paring knife or a cupcake corer to remove the center of each cupcake, being careful not to cut all the way through. Fill each hole with about a teaspoon of lemon curd, then gently replace the cupcake tops.
Step 8: Make and Apply the Frosting
Beat together the softened butter and cream cheese until smooth. Gradually add powdered sugar until creamy, then mix in lemon juice, lemon zest, and a pinch of salt. Frost the cupcakes as you like, and sprinkle on extra lemon zest or poppy seeds for a final flourish.
How to Serve Lemon Poppy Seed Cupcakes with Lemon Curd Filling
Garnishes
A sprinkle of extra lemon zest or a scattering of poppy seeds on top of the frosting adds color and hints at the flavor inside. If you’re feeling extra, a thin lemon slice or candy lemon wedge perched on top makes these Lemon Poppy Seed Cupcakes with Lemon Curd Filling absolutely party-ready.
Side Dishes
These cupcakes shine as part of a dessert table, alongside a fruit salad bursting with berries, or with a simple cup of tea. Light savory finger foods (think cucumber sandwiches or cheese platters) complement their zing and keep your gathering feeling fresh.
Creative Ways to Present
For a whimsical touch, serve your Lemon Poppy Seed Cupcakes with Lemon Curd Filling on a tiered stand at brunch or tuck each cupcake into a decorative paper wrapper for a picnic. Mini cupcake versions are adorable for baby showers or garden parties. Don’t forget, these also make sweet edible gifts!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cupcakes in an airtight container in the refrigerator. The lemon curd keeps them delightfully moist, and they’ll stay fresh for up to three days. Let them come to room temperature before serving for the best texture.
Freezing
Want to save some for later? Freeze unfrosted, unfilled cupcakes tightly wrapped for up to two months. You can also freeze leftover lemon curd separately. When they’re ready to eat, thaw overnight in the fridge, fill and frost as you please!
Reheating
While these cupcakes are best enjoyed at room temperature, you can microwave a refrigerated cupcake for 10 seconds to take the chill off before serving. Just be careful not to overheat and melt the frosting.
FAQs
Can I make Lemon Poppy Seed Cupcakes with Lemon Curd Filling in advance?
Absolutely! Bake the cupcakes and prepare the frosting up to a day ahead. Fill and frost just before serving to keep them fresh and the frosting looking perfect.
Do I need to make my own lemon curd?
Store-bought lemon curd works beautifully and saves time, but if you love making things from scratch, homemade lemon curd will take the cupcakes to a whole new level of flavor.
Can I use Greek yogurt instead of sour cream?
Yes! Full-fat Greek yogurt is a great substitute that adds the same moisture and tangy flavor, so you’ll still get wonderfully moist Lemon Poppy Seed Cupcakes with Lemon Curd Filling.
How do I core the cupcakes for filling?
A small paring knife or special cupcake corer makes it easy. Gently cut a small well in the center without going all the way to the bottom, so you get a sweet pocket for your lemon curd.
Can I make this recipe gluten-free?
Certainly! Swap in your favorite gluten-free all-purpose flour blend in place of regular flour. Just check that your baking powder and baking soda are gluten-free, too for safe and scrumptious results.
Final Thoughts
There’s something so joyful about sinking your teeth into Lemon Poppy Seed Cupcakes with Lemon Curd Filling and discovering that silky pocket of tart lemon curd inside. If you’re looking for a sunshine-filled treat that’s both beautiful and addictive, give this recipe a try — your friends and family are sure to swoon!
Print
Lemon Poppy Seed Cupcakes with Lemon Curd Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Lemon Poppy Seed Cupcakes with a luscious Lemon Curd Filling topped with a tangy cream cheese frosting. These cupcakes are bursting with bright citrus flavors and are perfect for any occasion.
Ingredients
Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/2 cup prepared lemon curd
Frosting:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line cupcake pan.
- Mix dry ingredients: Whisk flour, poppy seeds, baking powder, baking soda, and salt.
- Cream butter and sugar: Beat butter and sugar until fluffy.
- Add wet ingredients: Mix in eggs, sour cream, lemon juice, zest, and vanilla.
- Incorporate dry ingredients: Alternating with milk, combine dry ingredients into the wet mixture.
- Bake: Fill liners and bake for 18–20 minutes. Cool.
- Fill cupcakes: Core and fill with lemon curd.
- Make frosting: Beat butter, cream cheese, sugar, lemon juice, zest, and salt. Frost cupcakes.
Notes
- Store cupcakes in the fridge if not serving the same day.
- Both homemade and store-bought lemon curd work well.
- For a lighter frosting, use more butter or whipped cream frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
