Lemon Poppy Seed Cupcakes with Lemon Curd Filling and Blueberry Cream Cheese Frosting

Course Dessert
Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Author Eva Kosmas Flores


Lemon Poppy Seed Cupcakes

  • 2 Eggs
  • 1 and 1/2 Cups Flour
  • 1 and 1/4 Cups Sugar
  • 1/2 Cup 1 stick Butter, softened
  • 1/3 Cup Lemon Juice plus 1 Tablespoon
  • 3 Tablespoons Grated Lemon Zest
  • 1/3 Cup Sour Cream
  • 2 Tablespoons Milk
  • 1 Tablespoon Poppy Seeds
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 12 Cupcake Liners

Lemon Curd

  • 1 Egg
  • 1 Egg Yolk
  • 1/4 Cup plus 2 Tablespoons Granulated Sugar
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Butter melted
  • 1 and 1/2 Teaspoons Grated Lemon Zest

Blueberry Cream Cheese Frosting

  • 1 1.2 Ounces Package Freeze-Dried Blueberries (I got mine at Whole Foods, also, it's 1.2 ounces in weight, not in volume)
  • 1 Cup Powdered Sugar
  • 1/2 Cup Cream Cheese
  • 1/2 Cup Butter softened
  • 1 Tablespoon Poppy Seeds for decoration


  1. Begin by making the cupcakes. Place the cupcake liners in the cupcake pan and set it aside. Preheat the oven to 350 degrees Fahrenheit, and mix together all of the dry ingredients EXCEPT the sugar in a small bowl, except the poppy seeds. Set it aside. In another small bowl, mix together the sour cream, milk, vanilla extract, and lemon juice, and set that bowl aside as well. In a large bowl, cream together the butter and the sugar, then add the eggs, one at a time, mixing well between additions. Add the grated lemon zest and then alternate between adding the flour mixture and the lemon juice mixture until they're all completely combined. Stir in the poppy seeds. Evenly distribute the batter between the cupcake liners. Place the cupcake pan in the oven and bake for 30-35 minutes or until a toothpick inserted into the cupcakes comes out clean.

  2. While the cupcakes are baking, you can prepare the lemon curd. Whisk together the sugar, egg, egg yolk, butter, lemon juice, and lemon zest in the top of a double boiler until combined, (make sure the top of the double boiler isn't actually touching the boiling water, it should hover just above it). Allow the lemon curd to cook for fifteen minutes, stirring every 3 minutes or so, until it thickens. Then remove it from the heat, scoop the lemon curd into a separate bowl, and set it aside to cool.
  3. Once the cupcakes are finished, remove them from the oven and allow them to cool to room temperature. While they're cooling, you can prepare the frosting. Empty the freeze-dried blueberries into a blender or some kind of bladed mixing device (I used my Magic Bullet) and blend until a fine powder forms. Set them aside. In a medium-sized bowl, mix together the cream cheese and the butter until smooth. Add the powdered sugar and the powdered blueberries and mix until a frosting forms.
  4. Once the cupcakes and lemon curd have cooled, scoop 1 teaspoon out of the tops of each of the cupcakes and fill the holes with 1 teaspoon of the lemon curd. Then, fit a frosting bag with a 9 mm star tip and fill the bag with the frosting. Starting about 1 cm away from the edge of the cupcake, pump out the frosting and continue in a spiral until you reach the center, where you should stop pumping the frosting and pull up and away. Repeat until you have frosted all of the cupcakes. Sprinkle a pinch of poppy seeds over each cupcake, and serve.