Description
Deliciously moist lemon poppy seed cupcakes topped with a rich blackberry frosting, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blackberries (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/4 cup cream cheese (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon zest, and poppy seeds.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, blend blackberries, cream cheese, and powdered sugar until smooth and creamy.
- Frost the cooled cupcakes with the blackberry frosting.
Notes
- For a stronger lemon flavor, add more lemon zest.
- Store cupcakes in an airtight container for up to 3 days.
- Blackberry frosting can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg