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Lemon Poppy Seed Cupcakes Recipe

Lemon Poppy Seed Cupcakes Recipe
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★★★★★

5.1 from 28 reviews

Delicious and tangy Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting – a perfect balance of flavors in every bite!

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 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

  1. Lemon Poppy Seed Cupcakes – Preheat the oven to 350F degrees and line 2 muffin pans with liners. Sift together flour, baking powder, baking soda, and salt. Beat butter, sugar, and lemon zest until fluffy. Beat in eggs and vanilla. Alternate adding sour cream and flour mixture. Fold in lemon juice and poppy seeds. Bake for 16-20 minutes.
  2. Blackberry Frosting* – Blend blackberries, strain seeds. Simmer puree until thick. Beat butter, powdered sugar, salt, and blackberry puree. Adjust consistency with cream. Frost cupcakes.

Notes

  • You can use fresh or frozen blackberries for the frosting.
  • Adjust the frosting consistency with more powdered sugar or cream as needed.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting, Cupcake Recipe, Dessert, Lemon Cupcakes

Find it online: https://tastybella.com/lemon-poppy-seed-cupcakes-recipe/