1. Can I make these Lemon Poppy Seed Cupcakes in advance?

Yes, you can bake the cupcakes ahead of time! Simply store the cooled cupcakes in an airtight container at room temperature for up to 3 days. Frost them just before serving to ensure the frosting stays fresh and vibrant.

2. Can I substitute the blackberries in the frosting?

Absolutely! If you're looking for a different flavor, you can swap blackberries for other berries like raspberries, strawberries, or blueberries. Each will provide a unique twist while maintaining the fruity, fresh flavor of the frosting.

3. How can I make these cupcakes gluten-free?

To make these Lemon Poppy Seed Cupcakes gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that includes xanthan gum or guar gum for the best texture.

Lemon Poppy Seed Cupcakes with Blackberry Frosting

Description

Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat combining the tangy flavor of lemon, the crunchy texture of poppy seeds, and the sweet richness of a blackberry frosting. Perfect for any occasion, these cupcakes offer a fresh and vibrant taste that will satisfy your sweet tooth.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
2 tbsp poppy seeds
1 tbsp lemon zest
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 cup blackberries
1 cup powdered sugar
8 oz cream cheese, softened

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Instructions

Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and poppy seeds.
In a large bowl, beat together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, followed by the lemon zest, milk, and vanilla extract. Beat until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Spoon the batter into the cupcake liners, filling them about 2/3 full.
Place the tray in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar, blackberries, and a pinch of salt. Mix until the frosting is smooth and creamy.
Once the cupcakes have cooled, spread or pipe the blackberry frosting onto each cupcake.
Garnish with extra poppy seeds or fresh blackberries if desired, and serve!

Notes

Do not overmix the batter to ensure light, fluffy cupcakes.
Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Store leftovers in an airtight container at room temperature for up to 3 days.
If the frosting is too thick, add a splash of milk to adjust the consistency.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 270
Sugar: 30g
Sodium: 160mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg