Ingredients
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 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
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream or cream, if needed
Instructions
Lemon Poppy Seed Cupcakes
- Preheat the oven to 350F degrees and line 2 muffin pans with liners. You’ll end up with about 14 cupcakes in total.
- In a large bowl sift together the flour, baking powder, baking soda and salt. Give them a whisk.
- In a separate large bowl, beat the butter, sugar and lemon zest until fluffy.
- Beat in the eggs and vanilla extract.
- With the mixer on low speed, beat in about 1/2 of the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl.
- Repeat the process with the rest of the sour cream and flour mixture.
- Gently fold in the lemon juice and poppy seeds.
- Spoon the batter into the prepared muffin pans filling each about 2/3 full. You should get about 14 cupcakes.
- Bake 1 tray at a time on the middle rack of the oven for 16-20 minutes, or until the tops look set and an inserted toothpick comes out clean. Cool in the pan for at least 10 minutes, then continue cooling on a wire rack.
Blackberry Frosting*
- Add the blackberries to blender or food processor and blend until smooth.
- Press the puree through a sieve to remove the seeds. I typically do about 1/2 at a time and use the back of a metal spoon to push it through.
- Transfer the seedless puree to a small-medium saucepan over low heat. Bring the mixture to a gentle simmer while stirring occasionally for 10-20 minutes, or until the puree is thick like jam. Remove from the heat and cool completely. You should have about 2-4 tablespoons in total.
- In a large bowl, beat the butter until soft.
- Turn the mixer down to low speed and beat in 2 cups powdered sugar and the salt.
- Beat in 2 tablespoons of the thick, cooled puree.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, adding in a little more blackberry puree or cream as needed.
- Transfer the frosting to a piping bag (I used a 1M tip) and frost the cupcakes, or frost with a knife.