Poppy Seed Cupcakes Recipe

Name: Poppy Seed Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter room temperature; 2 1/2 cups all purpose flour sifted; 1 tablespoon baking powder; 1 pinch salt; 1 lemon; 1 cup milk; 1 cup poppy seeds plus more for sprinkling; 1 tablespoon vanilla extract; 1 1/4 cups sugar; 4 large eggs room temperature; 1 1/2 cups lemon curd homemade or store-bought; 1 cup heavy cream

Servings: persons

1 cup unsalted butter room temperature
2 1/2 cups all purpose flour sifted
1 tablespoon baking powder
1 pinch salt
1 lemon
1 cup milk
1 cup poppy seeds plus more for sprinkling
1 tablespoon vanilla extract
1 1/4 cups sugar
4 large eggs room temperature
1 1/2 cups lemon curd homemade or store-bought
1 cup heavy cream

1
Preheat oven to 350 degree F. Line cupcake pan with liners.
2
Sift together flour, baking powder, and salt two times into a bowl; set aside. Grate zest of lemon into a small saucepan and add milk and poppy seeds. Heat over high heat until steaming; let cool to room temperature. Add vanilla extract.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until soft. Gradually add sugar; beat on medium speed until very fluffy, about 5 minute, scarping down sides of bowl several times. Add eggs one at a time, beating well after each addition; continue beating on medium-high speed until smooth, about 1 minute.
4
Add flour mixture in three additions, alternating with milk mixture and beginning and ending with flour. Beat on low speed until just combined. Divide batter evenly for the cupcakes, about 2/3 full each. Bake until tops are golden brown or until a cake tester inserted in center of cakes comes out clean, 20 to 25 minutes, rotating pans once if needed. Let cupcakes cool completely on wire racks. Cakes can be made a day ahead before serving if desired.
5
Cut out a cone from each cupcake and trim the ends of the cones. Fill the hollowed cupcakes with lemon curd-whipped cream. Replace each top. Frost cupcake tops with more lemon curd-whipped cream and sprinkle some poppy seeds.

1355

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter room temperature, 2 1/2 cups all purpose flour sifted, 1 tablespoon baking powder, 1 pinch salt, and more.

Yes, Poppy Seed Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy Seed Cupcakes

How did you like this recipe?

Frequently Asked Questions