Bright lemon poppy seed cupcakes topped with smooth blackberry frosting.

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

1 cup white 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

Blackberry Frosting

1 1/2 cups blackberries

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 teaspoon salt

1 tablespoon cream (if needed)

1. Preheat the oven to 350F and line muffin pans.

2. Sift flour, baking powder, baking soda, and salt.

3. Beat butter, sugar, and zest until fluffy.

4. Beat in eggs and vanilla.

5. Mix in half the sour cream and half the dry mixture.

6. Repeat with remaining sour cream and dry mixture.

7. Fold in lemon juice and poppy seeds.

8. Fill liners and bake 16–20 minutes.

9. Cool completely.

10. Blend blackberries and strain.

11. Simmer puree until thick.

12. Beat butter, sugar, and salt.

13. Add puree and mix.

14. Adjust frosting with more puree or cream.

15. Pipe or spread onto cupcakes.

Use fresh lemon zest for the best flavor.

Cool puree fully before mixing into frosting.

Keywords: Lemon poppy seed cupcakes, blackberry frosting, fruit cupcakes