Description
Zesty lemon poppy cupcakes dance with bright citrus notes and delicate crunch, bringing Mediterranean sunshine to your dessert plate. Delightful crumb and tangy glaze invite sweet moments of pure pleasure.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups (159g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 1/2 teaspoons (7g) poppy seeds
Wet Ingredients:
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (60ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup (60ml) milk, room temperature
- 1/4 cup (60ml) lemon juice
- 2 tablespoons (10g) lemon zest
- 6 tablespoons (84g) unsalted butter
- 2/3 cup (133g) granulated sugar
- 4 large eggs
- 1/2 cup (120ml) lemon juice
- 6 tablespoons (30g) lemon zest
- 1/4 teaspoon salt
Frosting Ingredients:
- 1 cup (226g) cream cheese
- 1/2 cup (113g) unsalted butter
- 4 cups (500g) powdered sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F, ensuring an even temperature for consistent baking.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl to eliminate lumps and create a uniform dry mixture.
- In a separate large bowl, cream butter, oil, and sugar until light and airy, using an electric mixer at medium speed for about 3 minutes.
- Incorporate eggs one at a time into the butter mixture, then gently blend in milk, fresh lemon juice, and zest until well combined.
- Gradually fold dry ingredients into the wet mixture, carefully mixing until just incorporated, then gently stir in poppy seeds to distribute evenly.
- Distribute batter into cupcake tins, filling each approximately two-thirds full, and bake for 18 minutes until a toothpick inserted comes out clean.
- For lemon curd, combine butter, sugar, eggs, and lemon juice in a saucepan, whisking continuously over medium heat until the mixture thickens and reaches 170°F.
- Transfer lemon curd to a clean container and refrigerate for 2 hours to set and develop a rich, smooth consistency.
- Prepare frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract, mixing until creamy.
- Once cupcakes are completely cooled, use a small knife to create a core in each, then fill with chilled lemon curd.
- Pipe cream cheese frosting around the edges of each cupcake, creating elegant rings, and add a dollop of lemon curd in the center.
- Garnish with a sprinkle of poppy seeds for a final decorative touch and textural contrast.
Notes
- Measure ingredients precisely for consistent texture and flavor in every batch.
- Use fresh lemon juice and zest to enhance the bright, citrusy profile of the treats.
- Room temperature ingredients blend more smoothly, creating a lighter, more tender cupcake crumb.
- Chill lemon curd completely before filling to prevent runny centers and maintain structural integrity.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 39g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg