Lemon Poppy Seed Cupcakes with Blackberry Frosting
Delightful lemon poppy seed cupcakes topped with fruity blackberry frosting, perfect for any celebration or sweet craving.
Ingredients
For the Cupcakes
- 1.5 cups 1 ½ cups all-purpose flour
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon ½ teaspoon baking soda
- 0.25 teaspoon ¼ teaspoon salt
- 0.5 cups ½ cup unsalted butter, softened Ensure butter is at room temperature for easier mixing.
- 1 cups 1 cup granulated sugar
- 2 large 2 large eggs Make sure eggs are at room temperature.
- 1 Zest of 1 lemon Use a zester for best results.
- 0.5 cups ½ cup buttermilk You can substitute with milk and vinegar.
- 1 tablespoon 1 tablespoon fresh lemon juice
- 1 tablespoon 1 tablespoon poppy seeds
For the Blackberry Frosting
- 1 cups 1 cup unsalted butter, softened Should be at room temperature.
- 4 cups 4 cups powdered sugar Sift if lumpy.
- 2 tablespoons 2 tablespoons heavy cream
- 1 cups 1 cup blackberry puree (fresh or frozen blackberries blended) Make sure to blend until smooth.
- 1 teaspoon 1 teaspoon vanilla extract
- 1 pinch Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, lemon zest, and lemon juice to the butter mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
- Gently fold in the poppy seeds.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the heavy cream, and mix until well combined.
- Stir in the blackberry puree, vanilla extract, and a pinch of salt, and beat until fluffy and smooth.
- Once the cupcakes are completely cool, frost them generously with the blackberry frosting using a pastry bag or a knife.
Notes
For best taste, serve cupcakes fresh. Garnish with additional blackberry pieces or a sprinkle of lemon zest. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Unfrosted cupcakes can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 2gFat: 16gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 30g