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Baking is more than just a culinary task; it’s a delightful experience that fills the home with warmth and the irresistible aroma of sweet treats. Among the myriad of desserts that grace our tables, few are as enticing as Zesty Lemon Poppy Seed Cupcakes with Luscious Blackberry Frosting. This recipe captures the essence of spring and summer with its vibrant flavor profile, showcasing the perfect balance between the zesty brightness of lemons and the luscious sweetness of fresh blackberries.

Lemon Poppy Seed Cupcakes with Blackberry Frosting

Discover the delightful world of baking with these Zesty Lemon Poppy Seed Cupcakes topped with luscious blackberry frosting. Perfect for any occasion, these cupcakes combine the refreshing brightness of lemons and the sweet tanginess of blackberries, all created with fresh ingredients for an unforgettable flavor. Their beautiful presentation and rich taste will surely impress family and friends, making them a must-try treat for your next gathering or cozy night in.
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 tbsp lemon zest (about 1 lemon)

½ cup buttermilk

2 tbsp poppy seeds

2 tbsp fresh lemon juice

For the Blackberry Frosting:

1 cup fresh blackberries (plus extra for garnish)

1 cup unsalted butter, softened

4 cups powdered sugar

1 tbsp lemon juice

1 tsp vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavor: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest until fully combined.

          Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined. Be careful not to overmix.

            Fold in Poppy Seeds and Lemon Juice: Gently fold in the poppy seeds and lemon juice with a spatula until evenly distributed.

              Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

                Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                  Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

                    Make the Frosting: While the cupcakes cool, prepare the blackberry frosting. In a saucepan, cook the blackberries over medium heat until they break down and become syrupy (about 5-7 minutes). Strain the mixture to remove seeds and cool.

                      Beat Butter and Sugar: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low until combined. Increase to medium speed.

                        Add Blackberry Puree: Once combined, add the cooled blackberry puree, lemon juice, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy, about 3-4 minutes.

                          Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each one with the blackberry frosting.

                            Garnish: Top each cupcake with a fresh blackberry for an elegant touch.

                              Serve and Enjoy: Present these delightful cupcakes on a decorative platter and enjoy your zesty, sweet treat!

                                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12