Ingredient Checklist


  • Heat oven to 350°. Line fifteen 2 1/2-inch muffin cups with paper baking cups.

  • In a large bowl, whisk together flour, poppy seeds, baking powder and salt. Set aside. In a second large bowl, beat butter and sugar on medium-high for 2 minutes, until light and fluffy. Gradually add in eggs, one at a time, until just combined. Beat in extracts, lemon juice and zest. On low, beat in flour mixture, alternating with milk, until just combined.

  • Evenly spoon batter into prepared muffin cups, filling each about three-fourths full. Bake at 350° for 20 to 21 minutes or until a wooden pick inserted in the center comes out clean. Remove to a wire rack and cool completely.

  • Fill cupcakes by placing lemon curd in a pastry bag fitted with a medium star piping tip. Press the end of the tip into each cupcake and gently press until top of cupcake starts to rise up a little.

  • Heat broiler. Place egg whites in a clean bowl and beat on medium-high until foamy. Beat in cream of tartar and gradually add in sugar. Beat until stiff peaks form. Frost each cupcake with meringue. Broil 6 inches from heat for about 45 seconds, until tops start to lightly brown.

  • Refrigerate for 1 hour before serving.

Nutrition Facts

196 calories; total fat 8g; saturated fat 5g; cholesterol 45mg; sodium 118mg; carbohydrates 30g; fiberg; protein 4g.