Description
Bright, buttery cupcakes filled with a jammy blackberry surprise and topped with a vibrant purple 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
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup blackberry purée
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
- Fresh blackberries for garnish
- Lemon zest strips for garnish
- Blackberry syrup from the filling for drizzling
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin. Prepare liners and set aside.
- Whisk flour, baking powder, salt, and poppy seeds in a bowl and set aside.
- In another bowl, beat butter and sugar until fluffy and light.
- Add eggs, lemon zest, juice, vanilla, yogurt, and milk to the butter mixture. Beat until smooth.
- Mix in dry ingredients until just combined; do not overmix.
- Divide batter into liners and bake for 18–20 minutes. Cool completely.
- For filling, simmer blackberries, sugar, and lemon juice until soft; mash gently and thicken with cornstarch slurry.
- For frosting, beat butter until creamy, then add powdered sugar, purée, and vanilla. Adjust with heavy cream if needed.
- Core cupcakes, fill with blackberry mixture, and pipe frosting on top. Garnish and serve.
Notes
Let the blackberry filling cool before using to avoid melting the frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cupcakes, lemon, blackberry, dessert, summer