Basically sunshine in cupcake form, with some poppy seeds thrown into the mix – that’s probably the best description of these lemon poppy seed cupcakes. Each of the components (the soft and delicate cupcakes, the tangy lemon curd, the fluffy Swiss meringue buttercream) are amazing on their own. But together, they’re simply to die for. (Gluten free, with vegan option.)
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It’s been two years since I pressed publish on the very first post on The Loopy Whisk. I’m 99% sure I didn’t know quite what I was doing or where this would take me.
It’s been a crazy two years. Sometimes, I pinch myself – and even then, it still feels like an out of body experience. I’ve been incredibly lucky to work with some amazing brands, try some wonderful products, and for some (quite obvious) reason people really like to send me chocolate. (I very rarely say no.)
Apparently, I’ve become an “influencer”. What a bizarre thing that is.
More importantly, I’ve met you. Yes, you who are reading these words right now (probably rolling your eyes because I’m being an overemotional blogger mess and, honestly, you’re just here for the recipe) and have been following along on my baking (and more rarely cooking) adventures.