Include in Print View:

Lemon Poppy Seed Cupcakes with Blackberry Frosting

Lemon Poppy Seed Cupcakes with Blackberry Frosting
Prep Time 20 mins
Cook Time 18 mins
Rest Time 15 mins
Total Time 53 mins
Cuisine:
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 10
Calories: 230 per cupcake
Best Season: Fall, Holiday, Winter
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:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
    • For the Blackberry Frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup blackberry puree (from fresh or frozen blackberries)
  • 1/2 teaspoon vanilla extract
Instructions - How To Prepare
  1. 1
    Lemon Poppy Seed Cupcakes with Blackberry FrostingPreheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. 2
    In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  3. 3
    In a separate bowl, cream the butter and sugar together until light and fluffy.
  4. 4
    Add the eggs, one at a time, mixing well after each addition.
  5. 5
    Stir in the lemon juice and zest.
  6. 6
    Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
    7. Bake the Cupcakes
  7. 7
    Lemon Poppy Seed Cupcakes with Blackberry Frosting

    7. Divide the batter evenly into the cupcake liners, filling each about 2/3 full

  8. 8
    9. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
    9. Step 3: Prepare the Blackberry Frosting
  9. 9
    Preapring Blackberry Frosting10. In a large bowl, beat the butter until creamy.
  10. 10
    11. Gradually add the powdered sugar and continue beating until smooth.
  11. 11
    12. Mix in the blackberry puree and vanilla extract until the frosting is light and fluffy.
  12. 12
    Step 4: Assemble the Cupcakes
  13. 13
    13. Once the cupcakes have cooled completely, pipe or spread the blackberry frosting onto each cupcake.
  14. 14
    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.

Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting, Holiday Dessert, Christmas Dessert, Thanksgiving Dessert, Lemon Dessert Recipe, Easy Cupcake Recipe
Read it online: https://dessertblissbites.com/recipe/lemon-poppy-seed-cupcakes/
Lilly Maccoy
Lilly Maccoy