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
- 1 cup white sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting
- 1 1/2 cups blackberries (fresh or frozen)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream (if needed)
Instructions
- Cupcakes: Preheat oven to 350°F and line 2 muffin pans with liners (about 14 cupcakes).
- Sift together flour, baking powder, baking soda and salt.
- In a separate bowl, beat butter, sugar and lemon zest until fluffy.
- Beat in eggs and vanilla extract.
- With mixer on low speed, beat in half the sour cream, then half the flour mixture. Scrape down bowl. Repeat with remaining sour cream and flour mixture.
- Fold in lemon juice and poppy seeds.
- Spoon batter into liners, filling 2/3 full.
- Bake one tray at a time for 16–20 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to wire rack.
- Frosting: Blend blackberries until smooth. Strain through sieve to remove seeds.
- Simmer puree over low heat 10–20 minutes until thick like jam. Cool completely (about 2–4 tablespoons remaining).
- Beat butter until soft. Mix in 2 cups powdered sugar and salt on low speed.
- Beat in 2 tablespoons cooled puree.
- Add remaining powdered sugar 1/2 cup at a time, adding more puree or cream as needed.
- Pipe or spread frosting onto cooled cupcakes.
Notes
- Zest lemons before juicing. Do not use bottled lemon juice.
- For thinner frosting, halve the frosting recipe.
- You can substitute 3 tablespoons blackberry preserves instead of making puree.
- Do not double the recipe to avoid overmixing.
- Store at room temperature up to 6 hours or refrigerated up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American