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
Scale
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
