Description
Delicious lemon poppy seed cupcakes topped 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 (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup lemon juice
- 2 tablespoons poppy seeds
- For the Frosting: 1 cup blackberries, 1 cup powdered sugar, 1/2 cup (1 stick) unsalted butter, softened, 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a small bowl, combine milk and lemon juice.
- Gradually add dry ingredients to wet ingredients, alternating with milk mixture, beginning and ending with dry ingredients.
- Stir in poppy seeds.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting: In a blender, puree blackberries. Strain to remove seeds.
- Beat butter until fluffy. Gradually add powdered sugar and blackberry puree. Stir in vanilla.
- Frost cupcakes and enjoy.
Notes
- For extra lemon flavor, add lemon zest to the batter.
- You can adjust the amount of blackberries 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: 300
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg