Description
Delicious Lemon Poppy Seed Cupcakes with a sweet 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 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 2 tablespoons poppy seeds
- Blackberry Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup blackberry puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream together sugar and butter until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together buttermilk and lemon juice.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk mixture, beginning and ending with dry ingredients.
- Fold in poppy seeds.
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
- For Blackberry Frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in blackberry puree and vanilla.
- Frost cooled cupcakes.
Notes
- For a stronger lemon flavor, add lemon zest to the batter.
- You can adjust the amount of blackberry puree in the frosting to your liking.
- Store leftover cupcakes in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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