Description
These Lemon Poppy Seed Cupcakes with Blackberry Frosting combine refreshing citrus flavor, a delightful poppy seed crunch, and the sweet richness of blackberry frosting. Perfect for any occasion, they are a visually stunning treat and a joy to eat!
Ingredients
Units
Scale
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1/2 cup milk
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp poppy seeds
- For the blackberry frosting:
- 1 cup fresh blackberries (or frozen, if unavailable)
- 1 1/2 cups powdered sugar
- 4 oz cream cheese (softened)
- 4 oz unsalted butter (softened)
- 1 tsp vanilla extract
Instructions
- Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Beat the softened butter and sugar with an electric mixer on medium speed for about 3-4 minutes, until light and fluffy.
- Add Eggs and Lemon: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
- Fold in Poppy Seeds: Gently fold in the poppy seeds.
- Bake the Cupcakes: Divide the batter among the cupcake liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.
- Make Blackberry Frosting: Heat the blackberries in a saucepan over medium heat for about 5 minutes, mashing to release juice. Strain and allow to cool. Beat together cream cheese and butter until smooth, then add cooled blackberry juice, vanilla extract, and powdered sugar. Beat until light and fluffy.
- Frost the Cupcakes: Once cooled, frost the cupcakes with the blackberry frosting. Garnish with fresh blackberries or lemon zest for decoration.
Notes
Room temperature ingredients: Ensure butter, eggs, and cream cheese are at room temperature for best results.
Frosting consistency: Adjust the frosting by adding more powdered sugar for thickness or more blackberry juice to thin it.
Flavor variations: Swap blackberries for other berries like raspberries or blueberries for different flavors.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 23g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg