Lemon Poppy Seed Cupcakes with Blackberry Frosting | Fresh Summer Dessert
These light lemon poppy seed cupcakes are topped with rich blackberry frosting for a perfect sweet-tart flavor combination that's perfect for any occasion.
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Cooking tools:
- Hand mixer
- Blender
- Food processor
- Fine-mesh sieve
- Piping bag
- Microplane
- Oven
- Muffin tin
- Cupcake liner
- Cooling rack
- Mixing bowl
- Whisk
- Saucepan
- Toothpick
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup white sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract, room temperature
- 2/3 cup sour cream, room temperature
- 3 tablespoons lemon juice, freshly squeezed
- 1 1/2 tablespoons poppy seeds
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tablespoon cream, if needed
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