Description
These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat that perfectly balances citrusy flavors with the sweetness of blackberries. The light and fluffy cupcakes paired with the vibrant frosting make for a visually stunning and delicious dessert.
Ingredients
Scale
Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup sour cream
- ¼ cup whole milk
Frosting:
- ½ cup fresh blackberries
- 1 tbsp lemon juice
- 1 cup unsalted butter (room temperature)
- 3½ cups powdered sugar
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare the cupcake pan: Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Prepare the cupcake batter: Whisk together dry ingredients in a bowl. In a separate bowl, beat butter and sugar, add eggs and flavorings, then mix in sour cream and alternate with dry ingredients and milk.
- Bake the cupcakes: Divide batter into liners and bake for 18–20 minutes until done. Let cool.
- Make the blackberry frosting: Simmer blackberries and lemon juice, strain, and let cool. Beat butter, add blackberry puree, powdered sugar, vanilla, and salt. Frost cooled cupcakes.
Notes
- If blackberries are out of season, frozen berries work too—just thaw and drain first.
- You can adjust the frosting’s sweetness by adding more or less powdered sugar.
- For extra lemon flavor, add a few drops of lemon extract to the cupcake batter.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
