Description
Lemon Poppy Seed Cupcakes with Blackberry Frosting are a refreshing treat that combines zesty lemon flavor and a delightful crunch from poppy seeds. Topped with creamy blackberry frosting, these cupcakes are perfect for any occasion—from spring celebrations to summer picnics. Easy to make, they promise smiles and rave reviews from everyone who tries them!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 2 tbsp poppy seeds
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- Zest and juice of 2 fresh lemons
- ½ cup blackberries (fresh or frozen)
- 1 cup powdered sugar
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk flour, baking powder, and poppy seeds together.
- Beat butter and sugar until fluffy, then add eggs one at a time along with lemon zest and juice.
- Gradually fold in dry ingredients until just combined.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until golden brown.
- Cool completely on a wire rack before frosting with blackberry cream made by blending blackberries, powdered sugar, and heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, try replacing lemon zest with orange zest. You can also experiment by incorporating nuts or using different fruits for the frosting like raspberry or strawberry.