Lemon Poppy Seed Dream Cupcakes

Ingredients:

Cupcakes:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 2 1/2 cups all-purpose flour
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup fresh lemon juice

Lemon Curd:

• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, cut into small pieces

Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 2 tbsp heavy cream
• Food coloring (optional)

Instructions:

Cupcakes:

1. Preheat the oven to 350°F (175°C). Line a mini cupcake pan with paper liners.
2. Cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
3. Beat in 4 eggs, one at a time. Stir in 1 tsp of vanilla extract and 2 tbsp of lemon zest.
4. Combine in another bowl: 2 1/2 cups of flour, 2 tbsp poppy seeds, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
5. Alternate adding the dry ingredients and the mixture of 1 cup buttermilk with 1/4 cup fresh lemon juice to the butter mixture, beginning and ending with the dry ingredients.
6. Fill cupcake liners about 2/3 full with batter.
7. Bake for 15-18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Lemon Curd:

1. In a medium saucepan, whisk together 1/2 cup lemon juice, 1 tbsp lemon zest, 1/2 cup granulated sugar, and 3 eggs.
2. Add butter and cook over medium heat, stirring constantly until thickened (about 10 minutes).
3. Strain through a fine mesh sieve and let cool. Refrigerate until ready to use.

Buttercream:

1. Beat 1 cup of softened butter until creamy.
2. Gradually add 4 cups powdered sugar, one cup at a time, beating well after each addition.
3. Add 1 tsp vanilla extract and 2 tbsp lemon juice. Beat until combined.
4. Add 2 tbsp heavy cream and beat on high speed until light and fluffy.
5. (Optional) Add food coloring and mix until desired color is achieved.

Assembly:

1. Core each cooled cupcake with a small knife or cupcake corer to remove a small portion from the center.
2. Fill the centers with lemon curd.
3. Pipe or spread buttercream on top of each cupcake, covering the lemon curd completely.
4. Decorate with additional lemon zest, poppy seeds, or other desired decorations.