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When it comes to delightful dessert pairings, few combinations can brighten your day quite like zesty lemon and nutty poppy seeds. The vibrant flavor of lemon brings a refreshing zing that dances across your palate, while the poppy seeds add a unique texture and subtle earthiness. These Zesty Lemon Poppy Seed Cupcakes are a celebration of this iconic duo, and they are taken to the next level with a silky blackberry frosting that is as visually stunning as it is delicious. Whether you’re hosting a tea party, celebrating a special occasion, or simply satisfying a sweet craving, these cupcakes are sure to impress.

Lemon Poppy Seed Cupcakes with Blackberry Frosting

Indulge in the delightful combination of zesty lemon and nutty poppy seeds with these Zesty Lemon Poppy Seed Cupcakes topped with a silky blackberry frosting. Perfect for any occasion, these cupcakes are light, airy, and bursting with flavor. The blackberry frosting adds a beautiful touch, making them not only delicious but visually stunning too. Whether celebrating a special moment or enjoying a sweet treat, these cupcakes will impress your friends and family. Try this fun and easy recipe and bring a burst of sunshine to your dessert table!
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Ingredients
  

For the Lemon Poppy Seed Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (about 1 lemon)

2 tablespoons fresh lemon juice

½ cup buttermilk

2 tablespoons poppy seeds

1 teaspoon vanilla extract

For the Blackberry Frosting:

1 cup fresh or frozen blackberries (thawed)

1 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons heavy cream (as needed)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

    Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.

          Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients (dry-wet-dry). Mix until just combined, being careful not to overmix.

            Fold in Poppy Seeds: Gently fold in the poppy seeds until evenly distributed throughout the batter.

              Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

                Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Make the Blackberry Frosting: In a blender or food processor, puree the blackberries until smooth. Strain the puree through a fine mesh sieve to remove seeds.

                    Beat the Butter: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the blackberry puree and vanilla extract, and mix until smooth and fluffy. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach your desired consistency.

                      Frost the Cupcakes: Once the cupcakes have completely cooled, frost them generously with the blackberry frosting. You can use a piping bag for a decorative look or simply spread the frosting with a knife.

                        Garnish (Optional): For an extra touch, top with a fresh blackberry or a sprinkle of poppy seeds.

                          Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes