Description
Delightful cupcakes bursting with lemon, blackberry filling, and poppy seeds, finished with vibrant purple frosting.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
- In a large bowl, beat together butter and sugar until fluffy.
- Add eggs, lemon zest, lemon juice, vanilla, yogurt, and milk to the butter mixture and mix until combined.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Divide the batter into prepared liners, filling each about 2/3 full, and bake for 18-20 minutes.
- While baking, prepare the blackberry filling by simmering blackberries, 2 tablespoons sugar, and lemon juice until softened.
- Mix cornstarch with water and add to the blackberry mixture, cooking until thickened.
- Let blackberry mixture cool, then strain to remove seeds.
- For the frosting, beat butter until creamy, gradually add powdered sugar and blackberry purée until well mixed.
- Core cooled cupcakes, fill each with blackberry mixture, and frost with purple frosting.
- Top with fresh blackberries or lemon zest if desired.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cupcakes, lemon, blackberry, dessert, baking