Description
Delight in the fresh and zesty flavors of Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. These cupcakes are a perfect balance of tangy lemon, crunchy poppy seeds, and sweet blackberries.
Ingredients
Units
Scale
Lemon Poppy Seed Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup white sugar
- 2 tablespoons lemon zest*
- 2 large eggs
- 1 teaspoon vanilla extract, room temperature
- 2/3 cup sour cream, room temperature
- 3 tablespoons lemon juice*, freshly squeezed
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting*
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream, or more if needed
Instructions
- Lemon Poppy Seed Cupcakes – Preheat the oven to 350F degrees. Line 2 muffin pans with liners. Sift together flour, baking powder, baking soda, and salt. Beat butter, sugar, and lemon zest until fluffy. Add eggs and vanilla. Alternate adding sour cream and flour. Fold in lemon juice and poppy seeds. Fill muffin pans and bake for 16-20 minutes.
- Blackberry Frosting* – Blend blackberries, strain to remove seeds. Cook puree until thick. Beat butter, sugar, and salt. Add blackberry puree. Adjust consistency with more puree or cream. Frost cupcakes.
Notes
- You can use fresh or frozen blackberries for the frosting.
- Make sure to cool the blackberry puree completely before adding it to the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg
