Description
Bright, zesty lemon meets juicy blackberries in a delightful cupcake with a poppy-seed crunch and a vibrant blackberry frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp poppy seeds
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup Greek yogurt or sour cream
- 1/4 cup milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 cup blackberries (fresh or frozen)
- 2 tbsp sugar (for filling)
- 1 tbsp lemon juice (for filling)
- 1 tbsp cornstarch + 1 tbsp water (slurry for filling)
- 1 cup unsalted butter (for frosting), softened
- 3 cups powdered sugar
- 1/2 cup blackberry purée
- 1/2 tsp vanilla extract (for frosting)
- 1–2 tbsp heavy cream (to adjust frosting consistency)
- Fresh blackberries (for garnish)
- Lemon zest strips (for garnish)
- Blackberry syrup (from filling, for garnish)
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin.
- Whisk flour, baking powder, salt, and poppy seeds together in a bowl.
- In another bowl, beat the butter and sugar together until fluffy.
- Add eggs one at a time, mixing well after each addition, then add lemon zest, juice, vanilla, yogurt, and milk.
- Mix in the dry ingredients until just combined.
- Divide the batter into the liners and bake for 18–20 minutes until lightly golden. Cool completely.
- For the filling, simmer blackberries, sugar, and lemon juice until soft. Add the cornstarch slurry to thicken. Strain and cool.
- For the frosting, beat the butter until creamy, then add powdered sugar, blackberry purée, and vanilla. Adjust with cream for desired consistency.
- Core the cooled cupcakes and fill centers with blackberry filling.
- Pipe frosting on top and garnish with fresh blackberries, lemon zest, and blackberry syrup.
Notes
To keep cupcakes fresh, store in an airtight container. Can be frozen unfrosted 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: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cupcakes, lemon, blackberry, spring desserts, sweet treats