Ingredients

1 1/4 cup (200g) granulated sugar

Zest of 1 large lemon

1 Tbsp lemon juice

1/2 cup sour cream, room temp

1/2 cup milk

1/4 cup vegetable oil

1 large egg, room temp

1 tsp lemon extract

1 tsp vanilla extract

1 cup cake flour

1/2 cup AP flour

1 1/2 tsp baking powder

1/2 tsp salt

1 Tbsp poppy seeds

Lemon Cream Cheese Buttercream:

1/4 cup unsalted butter, room temp.

1/4 cup cream cheese, room temp.

2 cups powdered sugar

1 Tbsp lemon juice

Zest of 1 large lemon

1/2 tsp vanilla extract

1/4 tsp salt

Directions

1. Preheat your oven to 350°F / 175°C and line your cupcake pan with cupcake liners.

2. Add the 1 1/4 cup granulated sugar and 1 Tbsp lemon zest to a large bowl and using your fingertips, massage the zest into the sugar to help release all the lemon oils. This is important. Set aside.

3. In a large bowl, whisk together sour cream, milk, vegetable oil, 1 egg, lemon extract, lemon juice, and vanilla extract. Mix well.

4. Whisk in cake flour and all-purpose flour, lemon sugar, poppy seeds, baking powder, and salt into the wet ingredients. Mix until just combined and not lumpy.

5. Fill the cupcake liners 3/4 full and bake for 18-20 minutes or until a toothpick comes out clean.

6. While the cupcakes are baking make your frosting: In a medium bowl beat 1/4 cup of unsalted butter and 1/4 cup of cream cheese on a high speed for 30 seconds with a hand mixer until smooth. Add in 1 Tbsp lemon zest, vanilla extract, and salt. Beat on low until the ingredients are combined. 

7. Gradually mix in 2 cups of powdered sugar and fresh lemon juice. Add to piping bag.

8. Remove the cupcakes from the oven and let cool then use a teaspoon or cupcake tool to remove 1 inch of the center of the cupcake. Fill with lemon curd and pipe on frosting and dust with a sprinkle of poppy seeds.