Description
Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat that perfectly balances tart and sweet flavors. These light and fluffy cupcakes, topped with rich blackberry frosting, are not only easy to make but also visually stunning, making them ideal for any occasion. Whether you’re serving them at brunch, a picnic, or as an indulgent snack, these cupcakes will bring joy to every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons poppy seeds
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- ½ cup whole milk
- 1 cup fresh blackberries (mashed for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together flour, poppy seeds, baking powder, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time followed by lemon zest.
- Gradually add dry ingredients to the butter mixture alternately with milk until just combined.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes until golden brown.
- For the frosting, beat together softened butter, powdered sugar, vanilla extract, and mashed blackberries until creamy.
- Frost cooled cupcakes generously and garnish with whole blackberries if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg