Irresistible Lemon Poppy Seed Cupcakes: A Fresh Take on a Classic Treat
- Prep
- 45 min
- Cook
- 18 min
- Total
- 63 min
- Serves
- 14
- Calories
- 462 kcal
- Carbs
- 61.00 g
Ingredients
- 1.5 cupsall-purpose flour
- 1 teaspoonbaking powder
- 0.5 teaspoonbaking soda
- 0.25 teaspoonsalt
- 0.5 cupsunsalted butter (softened to room temperature)
- 1 cupwhite sugar
- 2 tablespoonslemon zest
- 2 largeeggs
- 1 teaspoonvanilla extract (room temperature)
- 0.67 cupssour cream (room temperature)
- 3 tablespoonslemon juice (freshly squeezed)
- 1.5 tablespoonspoppy seeds
- 1.5 cupsblackberries (fresh or frozen)
- 1 cupunsalted butter (softened to room temperature)
- 4 cupspowdered sugar
- 0.25 teaspoonsalt
- 1 tablespooncream (if needed)
Instructions
- 1
Preheat the oven to 350F degrees and line 2 muffin pans with liners. You'll end up with about 14 cupcakes in total.
- 2
In a large bowl sift together the flour, baking powder, baking soda and salt. Give them a whisk.
- 3
In a separate large bowl, beat the butter, sugar and lemon zest until fluffy.
- 4
Beat in the eggs and vanilla extract.
- 5
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.
- 6
Repeat the process with the rest of the sour cream and flour mixture.
- 7
Gently fold in the lemon juice and poppy seeds.
- 8
Spoon the batter into the prepared muffin pans filling each about 2/3 full. You should get about 14 cupcakes.
- 9
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.
- 10
Add the blackberries to blender or food processor and blend until smooth.
- 11
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.
- 12
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.
- 13
In a large bowl, beat the butter until soft.
- 14
Turn the mixer down to low speed and beat in 2 cups powdered sugar and the salt.
- 15
Beat in 2 tablespoons of the thick, cooled puree.
- 16
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.
- 17
Transfer the frosting to a piping bag (I used a 1M tip) and frost the cupcakes, or frost with a knife.