Bake Lemon Cupcakes: Fluffy & Zesty Treats

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