I’m a chocolate lover to the core. Anytime I have a choice I always go for the darkest and deepest I can get my hands on. But there are a few desserts, of the fruity and fluffy kind, that have stolen my heart in a major way. And this is one of them. Especially this time of year when Spring arrives and you crave that lemony sweet sunshine.
I used store-bought lemon curd to save some time, but you can certainly make your own. The recipe is fairly simple and once your cupcakes cool just cut a small hole in the top and insert a bit of the curd (If you have a piping bag for the lemon curd it really helps here). Top with the lemon scented cream cheese frosting and a fresh raspberry, and that’s just about all you need in life. Happy Spring!
Lemon Curd Poppy Seed Cupcakes with Cream Cheese Frosting
Makes about 2 dozen regular sized cupcakes
Makes about 6 dozen mini cupcakes
3 cups cake flour
1 ¾ cup sugar
4 ½ tsp baking powder
½ tsp salt
3 Tbsp poppy seeds
2 sticks unsalted butter, softened
zest of 1 large lemon
1 ¼ cups buttermilk
5 egg whites
1 jar lemon curd
zest of 1 lemon
8oz cream cheese, softened
2 sticks butter, softened
5 cups powdered sugar
For frosting: combine all ingredients.
Preheat oven to 350 degrees and line your cupcake pans with liners.
Combine flour, sugar, baking powder, salt, and poppy seeds in the bowl of your mixer. Mix in butter, zest and 1 cup of the buttermilk. Once thoroughly incorporated beat 1-2 minutes. In separate bowl whisk together the remaining buttermilk and the egg whites. Then gradually add to your batter. Pour into your cupcake pans with liners about 2/3 the way up and bake for approximately 13-15 minutes (8-10 minutes, mini size) or until toothpick inserted comes out clean and cupcake springs back when touched. Careful not to overbake.
Allow cupcakes to cool and using a small pairing knife cut a small hole in the top of the cupcake. Place a small spoonful of lemon curd into the cupcake (about 2 tsp for regular cupcake; about 1/2 tsp for mini)). Top with frosting and garnish with garnish with additional lemon zest, poppyseeds, and raspberries if desired.