Bursting with Brightness: Lemon Berry Poppy Cupcakes with Blackberry Filling and Purple Frosting

Bursting with Brightness: Lemon Berry Poppy Cupcakes with Blackberry Filling and Purple Frosting

Author: Chef Elsa Prep Time: 20 min
Cook Time: 20 min Total Time: 40 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Delightful cupcakes bursting with lemon, blackberry filling, and poppy seeds, finished with vibrant purple frosting.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/3 cup Greek yogurt (or sour cream)
  • 1/4 cup milk
  • 1 cup blackberries (fresh or frozen)
  • 2 tablespoons sugar (for filling)
  • 1 tablespoon lemon juice (for filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon water (for filling)
  • 1 cup unsalted butter (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup blackberry purée (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1 – 2 tablespoons heavy cream (for frosting)
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Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.
  3. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
  4. In a large bowl, beat together butter and sugar until fluffy.
  5. Add eggs, lemon zest, lemon juice, vanilla, yogurt, and milk to the butter mixture and mix until combined.
  6. Gradually add dry ingredients to the wet mixture and mix until just combined.
  7. Divide the batter into prepared liners, filling each about 2/3 full, and bake for 18-20 minutes.
  8. While baking, prepare the blackberry filling by simmering blackberries, 2 tablespoons sugar, and lemon juice until softened.
  9. Mix cornstarch with water and add to the blackberry mixture, cooking until thickened.
  10. Let blackberry mixture cool, then strain to remove seeds.
  11. For the frosting, beat butter until creamy, gradually add powdered sugar and blackberry purée until well mixed.
  12. Core cooled cupcakes, fill each with blackberry mixture, and frost with purple frosting.
  13. Top with fresh blackberries or lemon zest if desired.

Notes

  1. Notes
  2. Store at room temperature for 1-2 days; refrigerate for up to 3-4 days. Can freeze cupcakes without frosting for up to 2 months.