Bright, tender cupcakes studded with poppy seeds and a tart lemon curd center are the kind of bake that feels both bright and comforting. These Lemon Poppy Seed Cupcakes with Lemon Curd Filling pair zesty citrus with silky buttercream for a crowd-pleasing finish.
The recipe is approachable but rewards attention to technique — especially when tempering butter and whipping the meringue for a stable buttercream. If you love light, spring-forward desserts, these cupcakes are worth the little extra effort.
They make a showstopping brunch treat or a portable party dessert. For a contrasting flavor, try them alongside denser bakes like chocolate carrot cupcakes to cover all texture bases.
Why You’ll Love This Lemon Poppy Seed Cupcakes with Lemon Curd Filling
– Bright lemon flavor in every bite.
– Tender crumb that stays moist for days.
– Pop of texture from poppy seeds.
– Silky lemon curd in the center.
– Swiss meringue buttercream that isn’t overly sweet.
– Easy to scale for parties or batch baking.
These cupcakes combine a soft, tender base with a glossy, tangy lemon curd center and a cloudlike buttercream. The crumb is fine but moist thanks to a balance of butter, milk, and eggs, while poppy seeds add a delicate crunch that keeps each bite interesting.
"Absolutely gorgeous cupcakes — the lemon curd center is a revelation. Light, balanced, and perfect for spring gatherings. 5/5!" — A happy reader
Key Ingredients for Lemon Poppy Seed Cupcakes with Lemon Curd Filling
Lemon zest — Zest is where the lemon’s essential oils live; it gives aroma more than acidity. Use a microplane and zest only the yellow part to avoid bitter pith. If you substitute with bottled lemon zest or extract, the aroma will be flatter and less vibrant.
Unsalted butter (room temperature) — Butter provides flavor and structure. Softened butter traps air when creamed with sugar, giving rise and tenderness. If you use salted butter, reduce added salt; if butter is too cold, the batter will be lumpy and dense.
Poppy seeds — These tiny seeds add crunch and a toasty, nutty note. Buy fresh, whole poppy seeds and store them in the refrigerator for best flavor; ground or old seeds can taste stale. Skip them and you’ll lose the signature texture contrast, though the cupcakes will still be lemony and fine-textured.
Whole milk (room temperature) — Milk adds moisture and helps achieve a tender crumb by contributing fat and liquid. If you use low-fat milk, the cake may be slightly drier; for richer results, substitute part milk with sour cream or buttermilk to add tang and tenderness.
Full Ingredient List for Lemon Poppy Seed Cupcakes with Lemon Curd Filling
– 1 1/4 cups (250 grams) granulated sugar
– 2 tablespoons (12 grams) lemon zest
– 1-2/3 cups (212 grams) unbleached all-purpose flour
– 1-1/2 tablespoons (15 grams) poppy seeds
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon kosher salt
– 12 tablespoons (169 grams) unsalted butter (room temperature (65-68°F) and cut into 10 pieces)
– 2/3 cup (160 ml) whole milk (room temperature)
– 2 large (100 grams) eggs (room temperature)
– 1/4 cup (60 ml) fresh squeezed lemon juice
Step-by-Step Instructions for Lemon Poppy Seed Cupcakes with Lemon Curd Filling
Step 1: Make the Lemon Curd
Combine fresh lemon juice, zest, sugar, eggs, and butter in a heatproof bowl over simmering water or gently in a saucepan. Stir constantly until thickened to a custard-like consistency, then strain for smoothness and chill until firm enough to pipe. Chill thoroughly to make filling easier to insert into cupcakes.
Pro Tip: The curd should coat the back of a spoon and be glossy; it will thicken further as it cools.
Step 2: Make the Lemon Swiss Meringue Buttercream
Whisk egg whites and sugar over a double boiler until warm and sugar dissolves, then whip to glossy, medium-stiff peaks. Gradually beat in room-temperature butter until smooth, then fold in lemon zest and a splash of lemon juice to taste. If the buttercream looks curdled, keep beating; warmth and patience will bring it back together.
Pro Tip: The meringue should feel silky and form peaks; buttercream should be smooth and pipeable, not soupy.
Step 3: Make the Lemon Poppy Seed Cupcakes
Whisk dry ingredients together and separately cream butter with sugar until light. Alternate adding dry ingredients and room-temperature milk to the creamed mixture, then beat in eggs and fold in poppy seeds and lemon zest. Spoon batter into lined muffin tins and bake until a toothpick shows moist crumbs; cool completely.
Pro Tip: The tops should be pale gold with spring-back; a toothpick should come out with a few moist crumbs, not wet batter.
Step 4: How to Fill the Cupcakes with Lemon Curd
Core each cooled cupcake with a paring knife or apple corer, removing a small cone of crumb. Pipe chilled lemon curd into the cavity until just level with the top. Replace the crumb “lid” or leave the cavity exposed if you plan to fully cover with buttercream.
Pro Tip: Filled cupcakes should be even across the top; overfilling will cause curd to leak when piping buttercream.
Step 5: How to Frost the Cupcakes
Fit a piping bag with your chosen tip and fill it with Swiss meringue buttercream. Pipe a swirl over each cupcake, finishing with a small spoon of curd or a sprinkling of extra lemon zest and poppy seeds for garnish. Chill briefly if transport is needed to set the buttercream.
Pro Tip: The buttercream should hold its shape and show clean ridges from the piping tip.
Step 6: How to Store the Cupcakes
Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unfrosted cupcakes or freeze assembled cupcakes on a tray then transfer to a freezer-safe container.
Pro Tip: Chilled cupcakes will firm up; let them sit at room temperature 20–30 minutes before serving for best texture.
Expert Tips for Lemon Poppy Seed Cupcakes with Lemon Curd Filling
– Temperature tip: Bring eggs and milk to room temperature before mixing to ensure they emulsify smoothly into the batter.
– Butter technique: Cut butter into pieces and let soften to 65–68°F for proper creaming and aeration.
– Texture troubleshooting: If your cupcakes are dense, check that leaveners weren’t expired and that you didn’t overmix after adding flour.
– Meringue stability: Use a copper bowl or add a pinch of cream of tartar when whipping whites for a firmer Swiss meringue.
– Equipment tip: Use a digital scale for flour and sugar to avoid dry or gummy cakes caused by inaccurate scooping.
– Common mistake: Overbaking dries cupcakes quickly; start checking a few minutes before the recipe’s stated time.
– Visual cue: The lemon curd should be glossy and thick; if it’s runny, refrigerate until it firms before filling.
– Piping tip: Chill the buttercream briefly if it gets too soft while piping to maintain crisp edges.
Storage & Freezing for Lemon Poppy Seed Cupcakes with Lemon Curd Filling
Fridge storage: Place cupcakes in a single layer in an airtight container and refrigerate up to 3 days. Let them sit 20–30 minutes at room temperature before serving for the buttercream to soften.
Freezer storage: Freeze unfrosted cupcakes wrapped tightly in plastic, then in a freezer bag for up to 3 months. For assembled cupcakes, freeze on a tray until solid, then transfer to an airtight container; they keep 1–2 months best.
Thawing: Thaw in the refrigerator overnight, then bring to room temperature 20–30 minutes before serving. Avoid microwaving assembled cupcakes, as the buttercream will separate.
Reheating: If you prefer a slightly warm crumb, remove the frosting and briefly warm the cupcake in a 300°F oven for 3–5 minutes; reapply frosting after warming to preserve texture.
For ideas on pairing textures use warm, dense cakes alongside these light citrus bakes.
Variations & Substitutions for Lemon Poppy Seed Cupcakes with Lemon Curd Filling
Blueberry lemon version — Fold 1/2 cup fresh blueberries into the batter and swap part of the lemon curd for a blueberry compote. The blueberries add juicy bursts and a complementary sweetness.
Lemon cream cheese filling — Replace lemon curd with lightly sweetened lemon cream cheese for a tangier, denser center. The result is slightly less glossy but rich and sliceable.
Lavender lemon — Add 1/2 teaspoon culinary lavender to the batter and steep it in warm milk before adding. This yields a floral note that pairs beautifully with lemon and poppy seed crunch.
Citrus swap — Use lime or orange zest and juice instead of lemon for a different citrus profile. Lime will be sharper; orange adds sweeter, rounder citrus notes.
Frequently Asked Questions About Lemon Poppy Seed Cupcakes with Lemon Curd Filling
What causes lemon curd to be runny and how do I fix it?
Runny curd usually means it hasn’t cooked long enough to reach thickened custard stage or it wasn’t cooked over even heat. Cook gently until it coats a spoon and reaches about 170–175°F (if you use a thermometer). Strain and chill to finish setting; chilling will firm it considerably.
Can I make the lemon curd and buttercream ahead of time?
Yes. Lemon curd can be made up to 1 week ahead and refrigerated; it will keep flavor. Swiss meringue buttercream is best used within 3 days refrigerated; bring it to room temperature and rewhip briefly to refresh its texture.
How do I prevent poppy seeds from sinking in the batter?
Poppy seeds are very light and generally stay suspended; to be extra safe, toss them in a tablespoon of flour before folding into the batter. This helps distribute them evenly without changing the texture.
Can I use store-bought curd and frosting?
You can, but homemade curd and Swiss meringue buttercream provide a brighter, fresher flavor and a lighter mouthfeel. Store-bought options are convenient but may be sweeter and less glossy.
What’s the best way to transport these cupcakes for a party?
Chill the cupcakes until the buttercream firms, then transport in a flat, airtight cupcake carrier with minimal headspace. If the event is outdoors in heat, keep them on ice or in a cooler until serving.
Final Thoughts on Lemon Poppy Seed Cupcakes with Lemon Curd Filling
These Lemon Poppy Seed Cupcakes with Lemon Curd Filling balance brightness, texture, and a fine crumb for a memorable bake. If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Conclusion — Lemon Poppy Seed Cupcakes with Lemon Curd Filling
For more inspiration and variations on lemon poppy seed cupcakes, check out this detailed recipe collection at Lemon Poppy Seed Cupcakes with Lemon Curd Filling which includes visual guides.
If you want a different frosting idea that still celebrates lemon, explore the blueberry cream cheese twist at Lemon Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting.
For a classic take from another blogger with extra tips, see this version at Lemon Poppy Seed Cupcakes – Pies and Tacos.
Lemon Poppy Seed Cupcakes with Lemon Curd Filling
Ingredients
Method
- Combine fresh lemon juice, zest, sugar, eggs, and butter in a heatproof bowl over simmering water or gently in a saucepan. Stir constantly until thickened to a custard-like consistency, then strain for smoothness and chill until firm.
- Pro Tip: The curd should coat the back of a spoon and be glossy.
- Whisk egg whites and sugar over a double boiler until warm and sugar dissolves. Whip to glossy, medium-stiff peaks.
- Gradually beat in room-temperature butter until smooth, then fold in lemon zest and a splash of lemon juice.
- Pro Tip: It should be smooth and pipeable, not soupy.
- Whisk dry ingredients together. Cream butter with sugar until light, then alternate adding dry ingredients and milk.
- Beat in eggs, then fold in poppy seeds and lemon zest. Spoon batter into lined muffin tins and bake until a toothpick shows moist crumbs.
- Pro Tip: Tops should be pale gold with spring-back.
- Core each cooled cupcake and pipe chilled lemon curd into the cavity until just level with the top.
- Pro Tip: Avoid overfilling to prevent leaking.
- Fit a piping bag with your chosen tip, fill with buttercream, and pipe a swirl over each cupcake.
- Pro Tip: Should hold its shape and show ridges.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freeze unfrosted cupcakes or freeze assembled cupcakes on a tray and then transfer to a freezer-safe container.