These lemon and poppyseed cupcakes are bursting with fresh, citrus flavour! Light and moist, fragrant sponge with a little added crunch from poppyseeds plus silky-smooth, heavenly Swiss meringue buttercream on top!
Hello friends!
Welcome to this week's post and the recipe! Hope you all been keeping well?
If there is one thing I'm currently desperate for, it will be some sunshine! After 3 weeks of storms, wind and rain, I really need some sunny vibes and a vitamin D top-up.
While we all patiently waiting for the warmer and sunnier days to arrive, I thought I would bring a bright and sunny recipe to fill the gap with. So, without a further delay, let me introduce you to...
Lemon and poppyseed cupcakes
These little beauties have it all! Fragrant and utterly delicious cupcakes made with lemon juice and lemon zest for that vibrant citrus flavour combined with tasty, crunchy poppyseeds for an extra texture and more deliciousness. There is also a hidden surprise in the middle of each cupcake, luscious, sweet and smooth lemon curd! As if all of that wasn't enough, they are topped with Swiss meringue buttercream. Heavenly, silky-smooth, pillowy goodness that is totally irresistible.
Why lemon and poppyseeds?
Because it is simply one of the best, classic baking combinations! Yup, as simple as that. Zesty and tangy lemon always works wonderfully in a baked goodies, balancing out the sweetness of the bake. Poppyseeds add not only a gentle nutty flavour, but also this fab, crunchy texture which we all love. Plus batter looks just much prettier when it's dotted with these little seeds.
What ingredients do I need to make these cupcakes?
The cupcakes themselves are made with very simple, basic ingredients, and there is a big chance that you already have most of them in your kitchen.
I'm using the Swiss meringue buttercream to top them up with, but if you don't fancy using this type of buttercream, you can simply replace it by your own, favourite buttercream.
Here's the list of 9 things you will need to make cupcake batter (which also doubles up as a cake batter, if cupcakes are not your thing!):
- Poppyseeds
- Unsalted butter (room temperature)
- Caster sugar
- Eggs
- Self-rising flour ( see this post on how to make your own self-rising flour if you don't have access to it)
- Baking powder
- Lemon (zest and juice)
- Vanilla extract
- My Homemade Lemon Curd (but shop-bought one will also work)
To make Swiss meringue buttercream, I've followed this recipe from Style Sweet. It is 1000000% worth the extra effort and time to prepare it, because the flavour and texture of this buttercream is pure heaven. The smoothest, lightest and most delicious buttercream you've ever tasted!
How to make these cupcakes?
Start by soaking the poppyseeds in some water for about 30 minutes. Soaking them before baking softens their tough outer coating and makes them easier to digest.
Mix butter and sugar together, until pale, light and fluffy then beat in the eggs. Add dry ingredients, followed by soaked poppyseeds and lemon juice with vanilla. Divide the batter into cupcake cases, filling about ⅔ of each case and bake until they are risen and springy to the touch.
Allow the cupcakes to cool completely before assembling them. While you are waiting for them to cool, prepare the buttercream.
To assemble the cupcakes, start by creating little holes on top in the middle of each cupcake. You can use a teaspoon or a piping nozzle turned upside down to do so. Fill each hole with about ½ teaspoon of lemon curd, then pipe the buttercream on top of each cupcake.
You can sprinkle the finished cupcakes with some additional poppyseeds, or decorate them in any way you desire (I've used the sugar flowers to decorate mine).
Can this recipe be made ahead?
You can prepare the cupcakes and buttercream ahead of time. Baked and cooled cupcakes can be stored in the airtight container at room temperature for up to 2 days. Buttercream can also be prepared ahead and stored at room temperature for up to a day. When ready, simply assemble the cupcakes as per the instructions above.
How to store these lemon and poppyseed cupcakes?
Storing the frosted cupcakes is not as difficult as you may think. Simply keep them in a sturdy, airtight container that is tall enough to accommodate the frosted cupcakes. Ideally, you want to avoid storing them in the fridge, as it will dry them out. Opt for a counter top, unless it's really hot and humid, in which case go ahead and store them in the fridge.
They will last for up to 5 days on the counter top at room temperature, but they are at their best within 2- 3 days of baking.
As always, thanks for tuning in to today's post! Feel free to leave me a comment and a rating below, I would love to hear from you!
Remember that you can also follow me on my social channels, my Instagram, Pinterest and Facebook.
Lemon and poppyseed cupcakes
Equipment
- 12 hole muffin tin
- cupcake liners
- electric mixer
- sugar thermometer
Ingredients
For the cupcakes:
- 40 g poppy seeds
- 180 g unsalted butter (softened)
- 180 g caster sugar
- 3 large eggs (room temperature)
- 180 g self-rising flour
- ½ teaspoon baking powder
- 1 large lemon (zest and juice)
- 1 teaspoon vanilla extract
- 6 teaspoon my homemade lemon curd
For Swiss meringue buttercream:
- 120 ml egg whites (from about 3-4 eggs)
- 200 g caster sugar
- 340 g unsalted butter (softened and cubed)
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds (optional)
Instructions
To make cupcakes:
- Place poppyseeds in a cup or a bowl with water and soak them for about 25- 30 minutes.
- Heat the oven to 185C (170C fan) and line the muffin tin with 12 cupcake liners. In a bowl of a standing or hand-held mixer, cream together butter and sugar for about couple of minutes until pale, light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and lemon zest and stir until just combined.
- Drain the poppyseeds and add them to the batter along with lemon juice and vanilla extract. Stir again until you have smooth batter.
- Divide the batter between cupcake liners, filling about ⅔ of each case. Place in the oven and bake for about 25 minutes or until risen and springy to the touch. Remove from the oven and place on a wire rack to cool completely.
To make Swiss meringue buttercream:
- In a large bowl, or a bowl of your electric mixer, add the egg whites and caster sugar and mix by hand briefly, until they are just combined.
- Create a double boiler by placing your bowl over a pan of simmering water. Heat the egg mixture, stirring often, until the temperature on the sugar thermometer reaches 70 C. The mixture should be very hot to the touch and the sugar should have dissolved completely.
- Return the bowl with egg whites and sugar to the mixer, and using a whisk attachment, beat the mixture on high speed for about 8 minutes, until it's shiny and medium- soft peaks have formed. The meringue should be room temperature when this is finished. Stop the mixer and swap for the paddle attachment.
- With mixer running on low, start adding softened butter, 2- 3 tablespoon at a time. Once all the butter have been incorporated, add the vanilla and poppyseeds (if using). Turn the mixer to medium speed and and mix until silky smooth.
To assemble the cupcakes:
- Using a teaspoon or the back of your piping nozzle, create small holes on top of each cupcake and fill each cupcake with about ½ teaspoon of lemon curd.
- Transfer the buttercream into a piping bag fitted with the nozzle (I've used Wilton 1M) and pipe the buttercream on top of each cupcake. Sprinkle with extra poppyseeds if you would like and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
Don't want to miss any future posts and recipes? Make sure to sign up to my mailing list!
Aline
Citrus desserts are my favorite!!! These cupcakes look so delicious, I can't wait to try them this weekend!
annabanana
Same here, lemon always balances the sweetness so well! Hope you will enjoy the recipe!
Mary Bostow
I never would have thought to put poppy seeds into the batter. Your pictures are absolutely amazing,
annabanana
Oh you must try Mary, it's such a wonderful combo! Poppyseeds ad lovely crunch and flavour! Glad you like the photos, thank you!
Jo
Those cup cakes looks aaamazing! Oh my gosh, wish I could grab a few right away from the screen. The flavors are amazing as well!
annabanana
Hey Jo, thank you so much! Lemon and poppyseed combo is a match made in heaven, the Swiss buttercream takes them to even higher level! 😉
Sophie
This looks so so beautiful. Thanks for the recipe. These cupcakes are perfect for the spring.
annabanana
Thank you Sophie, I hope you will like the recipe as much as I do, they're such tasty little treat!
Debbie
This is such a great idea..I love the lemon curd filling. It is like a little surprise in the middle and is pure genius. I can hardly wait to make these.. and my favorite Swiss meringue buttercream. These lemon and poppy seed cupcakes are making an appearance at my house ASAP!!
annabanana
That's so great to hear Debbie, thanks so much! Let me know how did you get on with these! Hugs xx
Shannon
These are just the cutest cupcakes! And I love that dreamy lemon curd surprise on the inside! These are such a perfect treat for a springtime baby shower or birthday party.
annabanana
Hey Shannon, thanks so much for stopping by and your lovely comment! Glad you like the recipe, they really are great little bake for any occasion! Have a great week ahead! x
Natalie
These cupcakes look so adorable. So delicious and sweet. Perfect for upcoming Easter celebration. I'm saving this to give it a try. Can't wait to make them and serve them to my family.
annabanana
Thank you so much for your kind words Natalie! They will make perfect treat for the Easter table, I hope you will love these as much as I do!
Amanda
This cupcakes are so delicious! They have me so ready for spring -- I just love that lemon curd filling.
annabanana
They are perfect little bake to welcome spring with, and the hidden pool of lemon curd is the best surprise ever! Thanks for stopping by and your comment Amanda!
Kathryn
Such a great classic flavor combo. And I love that beautiful swirl of frosting on the top!
annabanana
Thanks so much Kathryn, I could eat this frosting on its own! It's just soooo delicious! Hope you're having lovely weekend!
Paige
These look absolutely luscious and I'm saving this for my Easter buffet table! The lemon curd takes them over the top!
annabanana
Hi Page, so happy to hear that you will be trying the recipe, they are perfect for the upcoming Easter holidays! Let me know how did you get on!
Paula Montenegro
I'm saving these for next month that I have to bake for a birthday. They are so beautiful! Love the curd centers!
annabanana
Thanks so much Paula, hope you will enjoy them as much as I do! That lemon curd in the middle is such a lovely surprise!