Description
Delicious lemon poppy seed cupcakes topped with a sweet blackberry frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 2 tbsp poppy seeds
- For the frosting: 1 cup blackberries
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1/4 cup milk
- 1 tsp 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.
- In a separate bowl, cream together sugar and butter.
- Beat in eggs one at a time, then stir in vanilla.
- In a small bowl, combine buttermilk and lemon juice.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk mixture, beginning and ending with dry ingredients.
- Gently fold in poppy seeds.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool completely.
- For the frosting: Blend blackberries. Strain to remove seeds.
- Beat butter until creamy. Gradually add powdered sugar, alternating with milk and blackberry puree.
- Stir in vanilla.
- Frost cooled cupcakes.
Notes
- For a tangier flavor, add more lemon juice.
- You can substitute blueberries for blackberries.
- Store cupcakes in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg