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1
Make the cupcakes.
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2
Position a rack in the middle of the oven.
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3
Preheat the oven to 350F.
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4
Line 12 muffin tin cups with paper cupcake liners.
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5
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
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6
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 1 minute.
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7
Stop the mixer and scrape the sides of the bowl as needed during mixing.
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8
Add the eggs one at a time, beating until each is blended and the batter looks creamy, about 1 minute.
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9
Mix in the vanilla, lemon zest, and poppy seeds.
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10
On low speed, add half of the flour mixture, mixing just to incorporate it.
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11
Mix in the buttermilk to blend it.
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12
Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.
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13
Fill each paper liner with a scant 1/4 cup (about 3 1/2 tablespoons) of batter, to about 1/2 inch below the top of the liner.
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14
Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 18 minutes.
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15
The cupcakes will rise just above the tops of the paper liners.
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16
Cool the cupcakes for 10 minutes in the pan on a wire rack.
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17
Carefully place the wire rack on top of the cupcakes in their pan.
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18
Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack.
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19
Make the filling.
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20
In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form.
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21
Using a rubber spatula, fold in 1/4 cup of the lemon filling, then swirl in 1 1/2 cup of the remaining sauce, leaving streaks of yellow sauce.
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22
Use a sharp knife to slice the top (about a 1/4-inch-thick slice) off each cupcake.
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23
Dust the tops with powdered sugar, and set aside.
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24
Leaving a 1/4-inch plain edge on each cupcake bottom, use a spoon to mound about 1/4 cup filling on each.
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25
Cut the tops in half and press them into the filling, the cut sides facing out and the powdered sugar side up; tilt the halves up slightly so that they look like spread wings.
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26
Spoon the remaining 2 tablespoons lemon filling into a small self-sealing plastic freezer bag.
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27
Press out the excess air and seal the bag.
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28
Cut off one corner of the bag to make a hole about 1/8 inch long.
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29
Hold the bag above the space between each set of wings and squeeze a thin line of lemon filling between the wings.
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30
Serve, or cover and refrigerate to serve cold.
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31
The cupcakes can be refrigerated for up to 2 days.
