Description
Lemon Poppy Seed Cupcakes with Blackberry Frosting
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 butter, softened to room temperature
- 1 cup white sugar
- 2 tablespoons lemon zest (from fresh lemons)
- 2 large eggs
- 1 teaspoon vanilla extract, room temperature
- 2/3 cup yogurt or cream (instead of sour cream)
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons poppy seeds
- 1 1/2 cups blackberries, fresh or frozen (or fruit puree)
- 1 cup butter, softened to room temperature
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon milk or cream
Instructions
- Preheat oven to 350°F (180°C) and line 2 muffin pans with liners (makes about 14 cupcakes).
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter, sugar, and lemon zest until fluffy.
- Beat in eggs and vanilla extract.
- On low speed, alternate adding half the yogurt/cream and half the flour mixture. Scrape down sides of the bowl. Repeat with remaining yogurt/cream and flour mixture.
- Fold in lemon juice and poppy seeds.
- Fill cupcake liners 2/3 full with batter.
- Bake 16–20 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then on wire rack.
- Blend blackberries into a smooth puree and strain seeds. Simmer gently in a small saucepan until thickened (about 10–20 minutes). Cool completely.
- Beat butter until soft. Gradually add powdered sugar and salt, alternating with 2–3 tablespoons of the cooled blackberry puree. Add milk as needed to reach desired consistency.
- Frost cupcakes with a piping bag or knife.
Notes
- Store cupcakes in an airtight container for up to 3 days.
- Use other fruit purees for different frosting flavors.
- Prep Time: 20 minutes
- Cook Time: 16–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting, Cupcake Recipe