Description
Lemon Poppy Seed Cupcakes are light, moist treats infused with zesty lemon and speckled with poppy seeds, topped with a vibrant and tangy blackberry frosting. Perfect for spring and summer gatherings.
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
- 1 cup white sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons poppy seeds
- 1 1/2 cups blackberries (fresh or frozen)
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1/4 teaspoon salt (for frosting)
- 1 tablespoon cream (optional, for consistency)
Instructions
- Preheat oven to 350°F (175°C) and line two muffin pans with cupcake liners.
- In a bowl, sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter, sugar, and lemon zest until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then mix in vanilla extract.
- On low speed, add half the sour cream, then half the flour mixture. Repeat with the remaining sour cream and flour.
- Fold in lemon juice and poppy seeds gently until just combined.
- Spoon batter into cupcake liners, filling each about two-thirds full.
- Bake for 16-20 minutes, until a toothpick inserted comes out clean. Cool completely.
- Puree blackberries, strain through a sieve, and simmer for 10-20 minutes to reduce and thicken.
- Beat butter for frosting until creamy, then gradually add powdered sugar and salt. Mix in 2 tablespoons of blackberry puree. Add cream if needed for texture.
- Frost the cooled cupcakes with the blackberry frosting using a piping bag or knife.
Notes
- Do not overmix the batter to ensure fluffy cupcakes.
- You can freeze leftover cupcakes without frosting for up to 2 months.
- Adjust frosting consistency with cream if too thick.
- Substitute fruits like raspberries or blueberries for blackberries if desired.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon cupcakes, poppy seed, blackberry frosting, summer dessert, spring treats