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Lemon Poppy Seed Cupcakes: Irresistibly Delicious Blackberry Frosting

Lemon Poppy Seed Cupcakes with Blackberry Frosting
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These Lemon Poppy Seed Cupcakes topped with Blackberry Frosting are a sweet, tangy delight that will have everyone asking for seconds.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blackberries, crushed

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and zest.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fill the cupcake liners with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Let the cupcakes cool completely before frosting.
  8. For the frosting, beat the crushed blackberries with powdered sugar until smooth, then spread over the cooled cupcakes.

Notes

  • For extra flavor, add more lemon zest to the frosting.
  • These cupcakes can be made a day in advance and store well.

Nutrition

Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting

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