Description
Delight your taste buds with these Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. A perfect balance of citrusy-sweet flavors in every bite!
Ingredients
Scale
Cupcake Ingredients:
- 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 Ingredients:
- 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 cream (if needed)
Instructions
- Lemon Poppy Seed Cupcakes – Preheat the oven. Combine dry ingredients. Cream butter, sugar, and zest. Add eggs and vanilla. Alternate sour cream and dry mix. Fold in lemon juice and poppy seeds. Bake and cool.
- Blackberry Frosting – Puree blackberries, strain seeds. Simmer to thicken. Beat butter, sugar, salt. Add blackberry puree. Frost cupcakes.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a stronger blackberry flavor, increase the amount of puree in the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 70mg
Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting, Dessert Recipe
