Poppy Seed Cupcakes

Photo: Eliza Adam

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

2 1/2 cups sifted all-purpose flour

1 tablespoon baking powder

Pinch of salt

1 lemon

1 cup milk

cup poppy seeds, plus more for sprinkling

1 tablespoon vanilla extract

1 1/4 cups sugar

4 large eggs, room temperature

1 1/2 cups lemon curd, homemade or store-bought

1 cup (½ pint) heavy cream

Preparation

Preheat oven to 350 degree F. Line cupcake pan with liners.

Sift together flour, baking powder, and salt two times into a bowl; set aside. Grate zest of lemon into a small saucepan and add milk and poppy seeds. Heat over high heat until steaming; let cool to room temperature. Add vanilla extract.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until soft. Gradually add sugar; beat on medium speed until very fluffy, about 5 minute, scarping down sides of bowl several times. Add eggs one at a time, beating well after each addition; continue beating on medium-high speed until smooth, about 1 minute.

Add flour mixture in three additions, alternating with milk mixture and beginning and ending with flour. Beat on low speed until just combined. Divide batter evenly for the cupcakes, about 2/3 full each. Bake until tops are golden brown or until a cake tester inserted in center of cakes comes out clean, 20 to 25 minutes, rotating pans once if needed. Let cupcakes cool completely on wire racks. Cakes can be made a day ahead before serving if desired.

Cut out a cone from each cupcake and trim the ends of the cones. Fill the hollowed cupcakes with lemon curd-whipped cream. Replace each top. Frost cupcake tops with more lemon curd-whipped cream and sprinkle some poppy seeds.