Poppy Seed Cupcakes

• 1 cup unsalted butter room temperature
• 2 1/2 cups all purpose flour sifted
• 1 tablespoon baking powder
• 1 pinch salt
• 1 lemon
• 1 cup milk
• 1 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 heavy cream

1. Preheat oven to 350 degree F. Line cupcake pan with liners.
2. 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.
3. 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.
4. 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.
5. 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.

flour, baking powder, salt, lemon, milk, poppy seeds, vanilla, sugar, eggs, lemon curd, heavy cream

Taken from www.yummly.com/recipe/Poppy-Seed-Cupcakes-1671103 (may not work)