Name: Lemon Poppy Seed Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 1/4 teaspoon salt; 1 tablespoon cream or cream (if needed)

Description

Looking for a delicious treat? Try these Lemon Poppy Seed Cupcakes for a citrusy twist! Discover the recipe now.

Ingredients

Scale

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
1/4 teaspoon salt
1 tablespoon cream or cream (if needed)

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Instructions

Step 1: Preheat the oven to 350F degrees and line 2 muffin pans with liners. You’ll end up with about 14 cupcakes in total.
Step 2: In a large bowl sift together the flour, baking powder, baking soda and salt. Give them a whisk.
Step 3: In a separate large bowl, beat the butter, sugar and lemon zest until fluffy.
Step 4: Beat in the eggs and vanilla extract.
Step 5: With the mixer on low speed, beat in about 1/2 of the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl.
Step 6: Repeat the process with the rest of the sour cream and flour mixture.
Step 7: Gently fold in the lemon juice and poppy seeds.
Step 8: Spoon the batter into the prepared muffin pans filling each about 2/3 full. You should get about 14 cupcakes.
Step 9: Bake 1 tray at a time on the middle rack of the oven for 16-20 minutes, or until the tops look set and an inserted toothpick comes out clean. Cool in the pan for at least 10 minutes, then continue cooling on a wire rack.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg