Lemon Poppy Seed Cupcakes with Blackberry Frosting

Moist and tender, these lemon poppy seed cupcakes are bursting with a fresh lemon flavor and filled with tiny, crunchy poppy seeds. The blackberry frosting tastes like biting into fresh berries, and the beautiful color combination makes these absolutely stunning.

Author: Fiona Dowling

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

1. Preheat the oven to 350F degrees and line 2 muffin pans with liners. 
2. Visit justsotasty.com for full instructions.

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