Lemon Poppy seed cupcakes

4.89 from 17 votes

These crazy moist Lemon Poppy seed cupcakes are the prettiest, easiest, most delicious cupcakes you will ever make!

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Course: Dessert

Cuisine: American

Servings: Large

Calories: 669kcal

65 g Fresh Lemon juice freshly squeezed, juice of approx. 2 lemons but measure it
2 Egg yolks
90 g Granulated sugar
1-2 Lemon zest Zest of the lemons squeezed before
65 g Unsalted butter room temperature

Heat oven to 175 C / 347°F
With an Electric hand mixer beat room temperature soft butter and sugar together until pale and fluffy then beat the egg in. Do not overbeat
Sift flour, salt and baking powder together then add poppy seed, this is the “dry ingredients”, while the room temperature milk is your "wet ingredient"
Start adding the dry and wet ingredients into the cupcake batter in the following 4 steps: wet, dry, wet, dry. Fold with a Rubber spatula fold each time
Fold in lemon zest
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes soft for days without the taste of vinegar of course!
Spoon or Pipe the mixture into Cupcake pan till approx. ¾. This recipe makes 6 large cupcakes
Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack

Once cupcake coosled to room temperature and lemon curd sets, make a small hole on each of the cupcakes and fill it with lemon curd
For the frosting beat mascarpone, very cold heavy cream, and powder sugar until smooth and fluffy, about one or two minutes with Electric hand mixer. Once it has reached the right consistency, do not overbeat as it can become runny.
Move frosting into a piping bag and pipe frosting onto room temperature cupcakes, I am using Wilton 1M piping nozzle tip
Dust with some more poppy seed and decorate with edible flower
Store in fridge