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Lemon Poppy Seed Cupcakes with Poppy Seed Pudding Recipe

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4.1 from 2 reviews

These Lemon Poppy Seed Cupcakes with Poppy Seed Pudding offer a delightful combination of zesty lemon flavor and crunchy poppy seeds. Each cupcake is filled with a smooth, creamy poppy seed pudding and topped with a luscious lemon cream cheese frosting, making them perfect for a special occasion or a refreshing treat.

Ingredients

Poppy Seed Pudding

  • ½ cup poppy seeds (whole, 72g)
  • ½ cup + 2 tbsp whole milk (147g)
  • ½ cup + 2 tbsp granulated sugar (125g)
  • 2 tbsp cornstarch (17g)
  • 1 egg (beaten)
  • 1 tbsp unsalted butter (14g)
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt (or half if using table salt)
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest (finely chopped, 6g)

Cupcakes

  • 1 cup granulated sugar (200g)
  • 1¾ cups all-purpose flour (220g)
  • 1 ½ tsp kosher salt (or half if using table salt)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp poppy seeds (19g)
  • ⅔ cup oil (140g)
  • 2 large eggs
  • ¾ cup sour cream (173g)
  • 2 tbsp lemon juice (freshly-squeezed)
  • 1 tbsp vanilla extract
  • 1 ½ tsp lemon extract

Frosting

  • 8 oz cream cheese (softened, 224g)
  • ½ cup unsalted butter (room temperature, 113g)
  • 5 cups powdered sugar (625g)
  • ¼ cup lemon juice (freshly-squeezed, 57g)
  • 1 tbsp lemon zest (finely chopped, 3g)
  • ¼ tsp kosher salt (or half if using table salt)
  • ¼ tsp citric acid (optional)
  • Additional poppy seeds for garnish

Instructions

  1. Prepare the Poppy Seeds: Warm the milk gently on the stove or in the microwave just until warm, making sure it does not boil. Stir in the poppy seeds, cover, and refrigerate for at least 2 hours or overnight to allow seeds to soften and release flavor.
  2. Make the Poppy Seed Filling: In a heavy-bottomed pot, whisk together the sugar and cornstarch thoroughly to eliminate lumps. Add the soaked poppy seeds with their milk, and the beaten egg. Cook over low heat, stirring constantly, until the mixture thickens, about 10-15 minutes. Remove from heat, mix in butter, vanilla, and salt until the butter melts smoothly. Transfer to a bowl or sheet pan and cover surface with plastic wrap to prevent skin formation. Chill in the refrigerator until fully cool, roughly 2 hours or less if spread thin. Once chilled, fold in lemon juice gently.
  3. Preheat Oven and Prepare Pan: Set the oven to 350°F (175°C). Line a 12-cavity muffin tin with cupcake liners and lightly spray them with oil to prevent sticking.
  4. Mix Dry Ingredients for Cupcakes: In a medium bowl, rub together the granulated sugar and lemon zest with your fingers to release essential oils and enhance flavor. Whisk in the flour, salt, baking powder, baking soda, and poppy seeds until well combined. Set aside.
  5. Combine Wet Ingredients: In a large bowl, whisk eggs, sour cream, oil, lemon juice, vanilla extract, and lemon extract until smooth and uniform.
  6. Form the Batter: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Mix just until no streaks of flour remain to avoid overmixing.
  7. Fill Cupcake Liners: Using a large cookie scoop or a ¼-cup measuring cup, fill each prepared liner about three-quarters full with batter to allow room for rising.
  8. Bake the Cupcakes: Bake in the preheated oven for 15 to 19 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack and let cool completely before frosting.
  9. Prepare the Frosting: In a stand mixer fitted with the paddle attachment or a large bowl with beaters, beat softened cream cheese on medium-low speed until smooth and lump-free. Remove cream cheese and set aside.
  10. Cream Butter: In the same bowl, beat the unsalted butter for about 3 minutes until it lightens in color and becomes fluffy. Then add the cream cheese back into the bowl and mix to combine evenly.
  11. Add Sugar and Flavors: Add half of the powdered sugar to the bowl and beat until incorporated. Mix in lemon juice, lemon zest, salt, and the optional citric acid. Add the remaining powdered sugar and beat until fully blended and the frosting is smooth and spreadable.
  12. Assemble the Cupcakes: Core out the center of each cooled cupcake using an apple corer or a small paring knife. Spoon or pipe a generous amount of the chilled poppy seed pudding into each cavity.
  13. Frost and Fill: Spoon or pipe a dollop of lemon cream cheese frosting over each filled cupcake. Use the back of a spoon to create a small divot in the frosting center. Spoon or pipe additional poppy seed pudding into this divot for extra flavor and garnish with more poppy seeds if desired.

Notes

  • Soaking poppy seeds overnight enhances their texture and flavor for the pudding filling.
  • Chilling the poppy seed pudding thoroughly is key to achieving the right consistency for filling.
  • Be careful not to overmix the cupcake batter to keep the texture tender and light.
  • The lemon zest rubbed with sugar releases aromatic oils, boosting the natural lemon flavor in the cupcakes.
  • Using fresh lemon juice and zest in the frosting adds brightness that balances the sweetness.
  • Citric acid in frosting is optional but helps intensify the lemon flavor and preserve freshness.
  • Make sure cupcakes are completely cooled before coring and filling to avoid collapsing.

Find it online: https://bitezly.com/lemon-poppy-seed-cupcakes-with-poppy-seed-pudding-recipe/