Lemon Poppyseed Cupcakes with Lemon Buttercream and Raspberry Curd Filling
Have you ever tried something at a party or at a restaurant and find yourself thinking about it years later? I often do this, I can become a little obsessed if I try something I really like. Years and years ago I remember being at a birthday party and there was this delicious lemon poppyseed cake with raspberry filling and lemon buttercream. I still think about that cake and decided to recreate it in cupcake form.
I decided on cupcakes because cakes are a lot of work to frost and there is something so inviting about a cupcake. Not to mention my boys adore them. This cake is moist and delicious. I used the Lemon Layer Cake recipe from the Magnolia Bakery Cookbook as a guideline but made quite a few adjustments. The main one being I used half butter and half canola oil, instead of all butter. I love the taste of butter, but I have found in my cake recipes that if I use some oil the cake turns out moister and fluffier while still having the delicious taste of butter.
Now, these are quite a bit of work so clear out an afternoon. I have to say though that they are totally worth it.
Lemon Poppyseed Muffins with Lemon Buttercream & Raspberry Curd Filling
Lemon Poppyseed Cupcakes
1/2 c. (1 stick) unsalted butter, softened
1/2 c. Canola Oil
2 c. sugar
4 large eggs, at room temp.
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest
1 T. poppyseeds
Preheat oven to 350 degrees and line 24 cupcake tins with liners.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the oil and sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time.
Combine the flour, salt and baking powder together. Add to the butter mixture in four parts, alternating with the milk and the lemon juice and zest, beating well after each addition. Add in the poppyseeds and mix to combine.
Evenly pour the batter into the cupcake tins.
Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cup cake comes out
Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire
When the cupcakes have cooled. Insert the raspberry curd in a pastry bag with a tip and inject each cupcake with approximately 1 T. of raspberry curd (recipe follows).
After, pipe lemon buttercream (recipe also below) onto cupcakes and enjoy!
1 cup fresh or frozen raspberries
2/3 cup sugar
1 large eggs
1 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/8 teaspoon salt
Stir raspberries, sugar, egg, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
1 c (2 sticks) unsalted butter, very soft
4 cups confectioners’ sugar
3 T. fresh lemon juice
1 tsp. grated lemon zest
Place the butter in a large mixing bowl. Add 2 cups of sugar and then the juice and the zest. Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of good, spreadable consistency. Use and store at room temperature.