Description
Sweet lemon poppy seed cupcakes dance with bold blackberry frosting, creating a delightful dessert symphony. Zesty citrus notes and tender crumb invite passionate bakers to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups (220 grams) all-purpose flour
- 2 large eggs
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (170 grams) fresh blackberries
- 2 1/2 cups (300 grams) powdered sugar
Flavor and Binding Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (113 grams) unsalted butter, softened
- 1 1/2 tablespoons poppy seeds
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk or buttermilk
Instructions
- Prepare the baking workspace by heating the oven to 350°F and arranging cupcake liners in the tin.
- Create a dry ingredient blend by thoroughly whisking flour, poppy seeds, leavening agents, and salt in a mixing bowl.
- Develop a creamy base by vigorously beating butter and sugar until they transform into a light, airy mixture.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition.
- Enhance the flavor profile by stirring in lemon zest, fresh lemon juice, and vanilla extract until evenly distributed.
- Gently fold the dry ingredient mixture into the wet ingredients, alternating with milk to maintain a smooth, consistent texture.
- Distribute the batter evenly into cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake the cupcakes for 18-22 minutes, watching for a golden surface and testing with a toothpick for complete doneness.
- Allow cupcakes to cool completely on a wire rack, ensuring they reach room temperature before frosting.
- Create the blackberry frosting by first pureeing fresh blackberries and straining to remove seeds.
- Whip butter until it becomes creamy and light, then gradually introduce powdered sugar and blackberry puree.
- Refine the frosting by adding vanilla and a touch of lemon juice, beating until it becomes smooth and fluffy.
- Decorate the cooled cupcakes by piping or spreading the vibrant blackberry frosting generously on top.
Notes
- Adjust Lemon Intensity by experimenting with more or less zest and juice for a personalized citrus punch.
- Swap Regular Milk with almond or oat milk to create a dairy-free version that maintains moisture and texture.
- Use Frozen Blackberries if fresh aren’t available, ensuring they’re thawed and well-drained before pureeing for frosting.
- Consider Adding a Sprinkle of poppy seeds on top of frosted cupcakes for extra visual appeal and slight crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg