Lemon Poppy Seed Cupcakes
with Lemon Curd Filling & Blueberry Cream Cheese Icing.
A Few of you guys asked me for a recipe for some cupcakes I made recently.
I got the recipe idea here so it's not original with me but because I kind of cheated and didn't totally follow the recipe I'll put it up here exactly like I made them.
My cheat sheet for a quick lemon cake.
Lemon Cake Using A White Cake Mix
By Cake Central
- 1 box white cake mix
- 1 box of lemon instant pudding mix (the small box)
- 1/2 tsp of pure lemon extract
- Zest of 1 lemon
- 1 cup of sour cream
- 4 eggs
- 1/3 cup of oil
- 1/2 cup of water (squeeze lemon to get all the juice and add water to make it 1/2 cup)
- 1 Tbsp Poppy Seeds (my personal addition for this recipe)
Read more at Cake Central
Lemon Curd Filling
- 1 egg
- 1 egg yolk
- 1/4 cup plus 2 Tbsp sugar
- 3 Tbsp lemon juice
- 1 Tbsp butter, melted
- 1 1/2 tsp lemon zest
Whisk together ingredients in a double boiler. Cook for about 15 min stirring occasionally until it thickens. Remove from heat and cool.
After my cupcakes had cooled a bit I scooped out a little of the insides and replaced it with the lemon curd. See pictures.
Blueberry Cream Cheese Icing
- 1 Cup Fresh or Frozen Blueberries
- 1/2 Cup Butter, Softened
- 1 8oz Cream Cheese
- 1 Cup Powdered Sugar
Blend blueberries in food processor with softened cream cheese. Mix in remaining ingredients.
I found the icing at this point to be a litte more runny then I wanted for cupcakes. I had to add more cream cheese to get the consistency better. The original recipe wasn't counting for the juice that frozen or fresh blueberries would have.