Lemon Poppy Seed Cupcakes with Blackberry Frosting
Description
For any occasion, these Lemon Poppy Seed Cupcakes with Blackberry Frosting are the best dessert. With a creamy, bright blackberry filling on top, these light and fluffy cupcakes are bursting with fresh lemon flavor and a great crunch from the poppy seeds. These cupcakes are beautiful and tasty, and they would be great for Christmas or Thanksgiving. They would add a splash of color and taste to your dessert table.
Ingredients (What Do You Need)
For the Cupcakes:
For the Blackberry Frosting:
Instructions - How To Prepare
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
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In a separate bowl, cream the butter and sugar together until light and fluffy.
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Add the eggs, one at a time, mixing well after each addition.
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Stir in the lemon juice and zest.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
Bake the Cupcakes
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7. Divide the batter evenly into the cupcake liners, filling each about 2/3 full
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9. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 3: Prepare the Blackberry Frosting
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10. In a large bowl, beat the butter until creamy.
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11. Gradually add the powdered sugar and continue beating until smooth.
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12. Mix in the blackberry puree and vanilla extract until the frosting is light and fluffy.
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Step 4: Assemble the Cupcakes
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13. Once the cupcakes have cooled completely, pipe or spread the blackberry frosting onto each cupcake.
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14. Garnish with additional blackberry puree, fresh blackberries, or lemon zest if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 33g11%
- Dietary Fiber 1g4%
- Sugars 23g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a more subdued taste, replace the blackberry icing with cream cheese frosting.
Refrigerated in a container that is airtight, cupcakes keep for up to three days.
Blend fresh or thawed frozen blackberries then filter to remove seeds to create the blackberry purée.