Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe – Moist and tender, these lemon poppy seed cupcakes are bursting with a fresh lemon flavor and filled with tiny, crunchy poppy seeds. The blackberry frosting tastes like biting into fresh berries, and the beautiful color combination makes these absolutely stunning.
Recipe by: justsotasty.com
Servings: 14 cupcakes
Ingredients
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. You’ll end up with about 14 cupcakes in total.
- In a large bowl sift together the flour, baking powder, baking soda and salt. Give them a whisk.
- In a separate large bowl, beat the butter, sugar and lemon zest until fluffy.
- Beat in the eggs and vanilla extract.
- With the mixer on low speed, beat in about 1/2 of the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl.
- Repeat the process with the rest of the sour cream and flour mixture. READ MORE