Lemon Poppy Seed Cupcakes
Makes: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Cupcake Ingredients:
1 ¼ cups all-purpose flour
1 tbsp poppy seeds
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ tsp vanilla extract
½ cup sour cream or plain Greek yogurt
Lemon Curd Filling:
½ cup lemon curd (store-bought or homemade)
Cream Cheese Frosting:
8 oz cream cheese (softened)
¼ cup unsalted butter (softened)
2 cups powdered sugar
1 tsp vanilla extract
1–2 tsp lemon juice (optional for extra zing)
Instructions:
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
Mix dry ingredients: Whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well. Mix in lemon juice, zest, and vanilla.
Combine: Add dry ingredients alternately with sour cream, starting and ending with dry. Mix just until combined.
Bake: Divide batter among liners and bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
Core & fill: Cut a small center from each cupcake and fill with lemon curd.
Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and lemon juice. Pipe or spread over cupcakes.
Garnish: Sprinkle with extra poppy seeds and top with a lemon slice for a finishing touch. 🍋