Lemon Poppyseed Cupcake with Whipped Lemon Curd

Whipped Lamon Curd

1/3 cup lemon juice

3 Tablespoons sugar

3 egg yolks 

6 Tablespoons butter

pinch of salt

 2 sticks soft butter

4 cups powdered sugar

 

1.     In a small, non-reactive saucepan (see note), whisk together egg yolks, lemon juice, sugar, and salt.

2.    Add butter and cook over medium-low heat, whisking constantly until mixture is thickened

3.    Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely by covering the curd with plastic wrap and placing in refrigerator.

4.    Using a stand mixer, beat 2 sticks softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.

5.    Add in cooled lemon curd and whip until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure all is well-combined.

 

Lemon Poppyseed Cupcakes

2¼ cups all-purpose flour

2 teaspoons baking powder 

¼ baking soda

2.5 tablespoons poppy seeds

1 cup sugar

2 tablespoons lemon zest 

½ cup full fat sour cream

½ cup full fat plain yogurt

¼ cup milk

½ cup melted butter

¼ cup fresh squeezed lemon juice

2 large eggs

1 teaspoon vanilla

Punch of salt

1.    Preheat oven to 425F. Setup 12 cupcake baking cups onto a sheet pan.

2.    In a large bowl, sift together flour, baking powder, and baking soda. Whisk in poppy seeds and salt.

3.     In another large bowl, combine sugar and lemon zest. Add yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth. Pour into flour mixture and fold just until combined. (Batter will be thick.) Divide batter evenly cupcake cups.

4.     Bake for 17 to 20 minutes or until tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool on sheet pan for 10 minutes. Remove and finish cooling on a wire rack.

5. frost the cupcakes as desired with whipped lemon curd.