Description
Bright lemon flavored cupcakes with poppy seeds, topped with sweet-tart blackberry buttercream.
Ingredients
Scale
- 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 fresh lemon juice
- 1 1/2 tablespoons poppy seeds
- 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 (if needed)
Instructions
- Preheat the oven and line a muffin tin with liners.
- Whisk flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
- Cream butter and sugar until light.
- Beat in lemon zest, eggs, and vanilla until smooth.
- Add half the dry mix, then sour cream, then the rest of the dry mix.
- Fold in lemon juice gently.
- Fill liners two thirds full.
- Bake until a toothpick comes out clean (about 18 to 22 minutes).
- Cool cupcakes on a rack.
- Mash blackberries and strain if desired for a smooth puree.
- Beat butter for frosting until creamy.
- Add powdered sugar and salt, then fold in blackberry puree.
- Thin frosting with cream if needed and chill slightly.
- Pipe or spread frosting on cooled cupcakes.
Notes
Use room temperature eggs and butter for best results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, lemon, blackberry, dessert, baking