Description
Delight your taste buds with these light and zesty Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. Perfect for any occasion!
Ingredients
Scale
Cupcake:
- 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 fresh lemon juice
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting:
- 1 1/2 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1–2 tablespoons blackberry puree
Instructions
- Lemon Poppy Seed Cupcakes – Preheat the oven. Sift dry ingredients. Beat butter, sugar, and lemon zest. Add eggs and vanilla. Alternate adding sour cream and flour. Fold in lemon juice and poppy seeds. Bake and cool.
- Blackberry Frosting – Blend blackberries. Strain seeds. Simmer puree. Beat butter with sugar and salt. Add blackberry puree. Frost cupcakes.
Notes
- For a more intense blackberry flavor, add more puree to the frosting.
- Ensure blackberry puree is thickened before adding to the frosting.
- Decorate with fresh blackberries on top for a beautiful presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 75mg