Ingredients:

  • 1¼ cups all-purpose flour (159g)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ cup unsalted butter (56g), at room temperature
  • ¼ cup vegetable oil (60ml)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, at room temperature
  • ¼ cup milk (60ml), at room temperature
  • ¼ cup lemon juice (60ml)
  • 2 tablespoons lemon zest (10g)
  • 2½ teaspoons poppy seeds (7g)
  • 6 tablespoons unsalted butter (84g) for the lemon curd filling
  • ⅔ cup granulated sugar (133g) for the lemon curd filling
  • 4 large eggs for the lemon curd filling
  • ½ cup lemon juice (120ml) for the lemon curd filling
  • 6 tablespoons lemon zest (30g) for the lemon curd filling
  • ⅛ teaspoon salt for the lemon curd filling
  • 1 cup cream cheese (226g), softened for frosting
  • ½ cup unsalted butter (113g), softened for frosting
  • 4 cups powdered sugar (500g) for frosting
  • 1½ teaspoons vanilla extract for frosting

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
  3. In a large mixing bowl, beat together the unsalted butter, vegetable oil, and granulated sugar until fluffy.
  4. Add in the eggs one at a time followed by milk, lemon juice, and lemon zest to this mixture until well combined.
  5. Gently fold in the dry ingredients along with the poppy seeds until just combined—do not overmix.
  6. Divide batter evenly among cupcake tins and bake for about 18 minutes
  7. Meanwhile prepare your lemon curd: In a saucepan over medium heat combine unsalted butter, granulated sugar, eggs ,andlemon juice while stirring continuously until it thickens around 170°F (76°C).