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When it comes to desserts that refresh and delight, few can rival the charm of Zesty Lemon Poppy Seed Cupcakes with Berry Bliss Frosting. These cupcakes are not just a treat for the palate; they are a feast for the eyes, boasting a vibrant yellow hue and a luscious pink frosting that beckons from every party platter. The combination of zesty lemon and nutty poppy seeds creates a flavor profile that is both light and invigorating, making them perfect for any gathering or celebration. These cupcakes are ideal for home bakers looking to impress guests or dessert enthusiasts eager to indulge in a fruity, refreshing treat that is a step beyond the traditional.

Lemon Poppy Seed Cupcakes with Blackberry Frosting

Delight your taste buds with Zesty Lemon Poppy Seed Cupcakes topped with Berry Bliss Frosting! These cupcakes combine the invigorating flavors of zesty lemon and nutty poppy seeds, creating a refreshing dessert that's perfect for any celebration. Each cupcake is light, fluffy, and adorned with a creamy, dreamy blackberry frosting that adds a delightful twist. Ideal for gatherings or simply indulging at home, this recipe will impress both novice and experienced bakers alike. Enjoy a taste of sunshine in every bite!
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon poppy seeds

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk

Zest of 2 lemons

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

For the Blackberry Frosting:

1 cup blackberries (fresh or frozen)

2 tablespoons granulated sugar

1 cup unsalted butter, softened

4 cups powdered sugar

1 tablespoon heavy cream (or milk)

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    Make the cupcake batter:

      - In a mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.

        - In a separate large bowl, cream the softened butter until light and fluffy. Add in the eggs, one at a time, mixing well after each addition.

          - Stir in the buttermilk, lemon zest, lemon juice, and vanilla extract until just combined.

            - Gradually add the dry ingredients to the wet mixture, mixing until there are no flour streaks. Be careful not to overmix.

              Bake the cupcakes:

                - Divide the cupcake batter evenly among the prepared liners, filling each about 2/3 full.

                  - Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Prepare the blackberry frosting:

                      - In a small saucepan, combine the blackberries and granulated sugar over medium heat. Cook until the blackberries soften and start to break down, about 5-7 minutes. Remove from heat and strain the mixture through a fine mesh sieve to remove the seeds. Let the blackberry puree cool.

                        - In a separate large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined.

                          - Add in the blackberry puree, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy, about 2-3 minutes.

                            Frost the cooled cupcakes:

                              - Once the cupcakes have completely cooled, use a piping bag or a knife to generously frost each cupcake with the blackberry frosting.

                                Serve and enjoy!

                                  - Optionally, garnish with a whole blackberry on top of each cupcake for a beautiful presentation. Serve fresh and enjoy the delightful lemony and berry flavors!

                                    Prep Time | Total Time | Servings

                                      20 minutes | 45 minutes | 12 cupcakes