Description
Indulge in the perfect balance of zesty lemon and sweet-tart blackberry with these delightful Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. A burst of citrus freshness in every bite!
Ingredients
Scale
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
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream, room temperature
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting:
- 1 1/2 cups fresh or frozen blackberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1–2 tablespoons cream or milk, as needed
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare cupcake batter: Whisk together dry ingredients in a bowl. In a separate bowl, beat butter, sugar, and lemon zest. Add eggs, vanilla, and sour cream. Alternate adding dry ingredients, then mix in lemon juice and poppy seeds. Divide batter into liners.
- Bake cupcakes: Bake for 16–20 minutes until a toothpick comes out clean. Cool completely.
- Make blackberry puree: Blend blackberries, strain, and simmer until thickened. Let cool.
- Prepare frosting: Beat butter, add powdered sugar, salt, and blackberry puree. Adjust consistency with cream or milk.
- Frost cupcakes: Frost cooled cupcakes and enjoy!
Notes
- Enhance lemon flavor by brushing cupcakes with lemon syrup before frosting.
- Perfect for spring or summer gatherings, these cupcakes offer a refreshing combination of lemon and blackberry.
- Prep Time: 30 minutes
- Cook Time: 16–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 460
- Sugar: 49 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 90 mg
