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Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes
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Lemon Poppy Seed Cupcakes are a delightful fusion of zesty lemon and crunchy poppy seeds, making them the perfect treat for any gathering. Their bright flavor profile combines sweet and tangy notes, creating an irresistible dessert that’s sure to impress your guests. These cupcakes are not just about taste; their beautiful presentation, topped with creamy frosting and fresh berries, adds vibrancy to any dessert table. Whether you’re celebrating a special occasion or enjoying a quiet afternoon tea, these easy-to-make cupcakes will become a favorite in your baking repertoire.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened to room temperature)
  • 1 cup white sugar
  • 2 tablespoons lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract (room temperature)
  • 2/3 cup sour cream (room temperature)
  • 3 tablespoons lemon juice (freshly squeezed)
  • 1½ tablespoons poppy seeds
  • 1 ½ cups blackberries (fresh or frozen)
  • 1 cup unsalted butter (softened to room temperature)
  • 4 cups powdered sugar
  • ¼ teaspoon salt
  • 1 tablespoon cream or milk (if needed)

Instructions

  1. Preheat oven to 350°F (175°C) and line cupcake pan with liners.
  2. In one bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until fluffy. Add eggs, vanilla extract, and lemon zest; mix well.
  4. Incorporate sour cream and lemon juice into the mixture.
  5. Gradually add dry ingredients to wet ingredients until just combined; fold in poppy seeds and blackberries.
  6. Spoon batter into liners, filling two-thirds full. Bake for about 18 minutes or until a toothpick comes out clean.
  7. Cool before frosting with your choice of icing.

Nutrition

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