Lemon Poppy Seed Cupcakes with Blackberry Frosting
Introduction:
If you’re searching for the perfect treat to brighten your day, look no further than these delightful Lemon Poppy Seed Cupcakes topped with a luscious blackberry frosting! These moist and citrusy cupcakes with a satisfying crunch from the poppy seeds are a fantastic way to celebrate any occasion—or simply to indulge yourself. I invite you to subscribe for more delicious recipes like this one!
Why You’ll Love This Recipe:
Not only are these cupcakes bursting with fresh flavors, but they are also incredibly easy to make! The combination of zesty lemon and nutty poppy seeds brings a delightful balance of taste and texture, making them a family favorite. Plus, the blackberry frosting adds a stunning visual and flavor contrast that’s bound to impress your friends and guests.
Ingredients:
For the Cupcakes:
- 190g all-purpose flour
- 150g granulated sugar
- 2 tbsp poppy seeds
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 120ml buttermilk
- 60ml fresh lemon juice
- 1 tbsp lemon zest
- 120g unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
For the Blackberry Frosting:
- 150g blackberries
- 200g unsalted butter, softened
- 400g powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (if needed)
Necessary Tools:
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Spatula
- Blender or food processor
- Piping bag (optional)
Ingredient Swaps and Additions:
- Swap buttermilk for regular milk with a splash of vinegar to mimic the tanginess.
- Use lemon extract instead of lemon juice for a more intense flavor.
- For added texture, consider tossing in some crushed nuts or substituting half of the all-purpose flour with almond flour.
Step-by-Step Instructions:
- Preheat your oven to 175°C and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, lemon juice, lemon zest, melted butter, eggs, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, ensuring not to overmix.
- Fill each cupcake liner approximately ¾ full with the batter.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean, then let them cool completely.
- For the frosting, puree the blackberries and strain them to remove the seeds for a smooth texture.
- In a mixing bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, mixing until well blended.
- Incorporate the blackberry puree, lemon juice, and vanilla extract, beating until the frosting is creamy.
- If it’s too thick, you can add heavy cream to achieve your desired consistency.
- Finally, pipe the frosting onto the cooled cupcakes and enjoy the fruity goodness!
Serving Suggestions:
These lemon poppy seed cupcakes pair beautifully with a refreshing glass of iced tea or lemonade. They also make for a lovely dessert after a light summer dinner or a delightful addition to any picnic.
Pro Tips for Success:
- Make sure your butter is softened to room temperature for the frosting to ensure it blends smoothly.
- Keep an eye on your cupcakes while baking; overbaking can lead to a dry texture.
Storing and Reheating:
Store leftover cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week. They can be gently reheated in the microwave for a few seconds if you prefer them warm!
FAQ Section:
Q: Can I use frozen blackberries for the frosting?
A: Absolutely! Just be sure to thaw and drain them before pureeing.
Q: Are these cupcakes gluten-free?
A: You can use a gluten-free all-purpose flour blend to make these gluten-free.
Conclusion:
These Lemon Poppy Seed Cupcakes with Blackberry Frosting are not just a feast for the eyes; they’re a delightful burst of flavor with every bite! Simple to make and bursting with freshness, they’re sure to become a beloved staple in your baking repertoire. I encourage you to bake these beauties, share your photos, and tag me on social media!
Nutritional Information:
Approximate nutritional information per cupcake:
Calories: 300
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 150mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 25g
Protein: 3g