PIES AND TACOS
These bright Lemon Poppy Seed Cupcakes are sweet and fluffy.
Sift flour, baking powder, soda, and salt; set aside. Beat butter, add oil and mix. Add sugar; beat until fluffy. Add eggs one at a time, then milk and lemon juice. Stir in lemon zest and poppy seeds.
Beat butter and sugar until creamy. Add eggs one at a time. Mix in lemon juice, zest, and salt.
Strain and cook over low heat, stirring, until thick and 170ºF.
Beat cream cheese and butter until fluffy. Add powdered sugar and mix on low. Finish on high speed with vanilla until smooth.
Pipe a tall ring of cream cheese frosting around the edge of the cupcake, leaving the center unfrosted. Spoon more curd in the middle and sprinkle with poppy seeds.
Each bite has a layer of chewy, nutty poppy seeds, sweet lemon cake, zesty lemon curd, and creamy frosting overflowing with fresh citrus flavor.
With a lemon curd filling and cream cheese frosting.