Lemon Poppy Seed Cupcakes with Blackberry Frosting

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 tablespoon poppy seeds
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 120ml buttermilk
• 60ml fresh lemon juice
• 1 tablespoon lemon zest
• 120g unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the Blackberry Frosting:

• 150g blackberries
• 200g unsalted butter, softened
• 400g powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1-2 tablespoon 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:

1. Preheat your oven to 175°C and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the buttermilk, lemon juice, lemon zest, melted butter, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, ensuring not to overmix.
5. Fill each cupcake liner approximately ¾ full with the batter.
6. Bake for 18-22 minutes or until a toothpick inserted comes out clean, then let them cool completely.
7. For the frosting, puree the blackberries and strain them to remove the seeds for a smooth texture.
8. In a mixing bowl, beat the softened butter until light and fluffy.
9. Gradually add the powdered sugar, mixing until well blended.
10. Incorporate the blackberry puree, lemon juice, and vanilla extract, beating until the frosting is creamy.
11. If it’s too thick, you can add heavy cream to achieve your desired consistency.
12. 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