Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Delight in the fresh and zesty flavor combination of Lemon Poppy Seed Cupcakes with a luscious Blackberry Frosting. These cupcakes are a perfect balance of citrus and sweetness, topped with a vibrant blackberry frosting that adds a burst of fruity goodness to every bite.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 14 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 to room temperature
- 1 cup white sugar
- 2 tablespoons lemon zest*
- 2 large eggs
- 1 teaspoon vanilla extract, room temperature
- 2/3 cup sour cream, room temperature
- 3 tablespoons lemon juice*, freshly squeezed
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting*
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream or cream, if needed
Instructions
- Lemon Poppy Seed Cupcakes – Preheat the oven to 350F degrees and line 2 muffin pans with liners. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, beat butter, sugar, and lemon zest until fluffy. Add eggs and vanilla, then mix in sour cream and flour mixture. Fold in lemon juice and poppy seeds. Bake for 16-20 minutes.
- Blackberry Frosting* – Blend blackberries, strain to remove seeds, and simmer puree until thick. Beat butter, powdered sugar, salt, and blackberry puree until smooth. Pipe or spread frosting on cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg
Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting, Cupcake Recipe, Dessert
