Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Delight your taste buds with these moist and citrusy Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. This recipe combines the zing of lemon and the sweetness of blackberries for a perfect dessert treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 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. Sift together flour, baking powder, baking soda, and salt. Beat butter, sugar, and lemon zest until fluffy. Beat in eggs and vanilla. Alternate adding sour cream and flour mixture. Fold in lemon juice and poppy seeds. Fill muffin pans and bake at 350F for 16-20 minutes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting, Cupcake Recipe, Dessert, Lemon Cupcakes
