Description
Delight your taste buds with these tangy and sweet Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. A perfect balance of flavors in every bite!
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
- 1 cup white sugar
- 2 tablespoons lemon zest*
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 3 tablespoons lemon juice*
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting*
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream, or as needed
Instructions
- Lemon Poppy Seed Cupcakes – Preheat oven, prepare pans. Sift dry ingredients. Beat butter, sugar, and zest. Add eggs and vanilla. Alternate sour cream and flour. Fold in lemon juice and poppy seeds. Bake and cool.
- Blackberry Frosting* – Blend blackberries, strain seeds. Cook puree until thick. Beat butter, sugar, and salt. Add blackberry puree. Adjust consistency with cream. Frost cupcakes.
Notes
- You can use fresh or frozen blackberries for the frosting.
- Ensure the blackberry puree is completely cooled before adding it to the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg
