Description
Soft lemon poppy seed cupcakes topped with naturally flavored blackberry frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 3 tablespoons lemon juice
- 1 1/2 tablespoons poppy seeds
- 1 1/2 cups blackberries
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream
Instructions
- Preheat oven to 350°F and line muffin pans
- Whisk dry ingredients together
- Beat butter, sugar, and zest until fluffy
- Add eggs and vanilla
- Mix in sour cream and dry ingredients in stages
- Fold in lemon juice and poppy seeds
- Bake 16 to 20 minutes and cool
- Blend and strain blackberries
- Simmer puree until thick and cool
- Beat butter, sugar, salt, and puree
- Frost cooled cupcakes
Notes
- Use fresh lemon juice only
- Do not overmix batter
- Cool puree completely before frosting
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 462
- Sugar: 49g
- Sodium: 147mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg