Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp poppy seeds
- 1 cup granulated sugar
- Zest and juice of 1 large lemon
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- ½ cup milk
- 1 cup blackberries (fresh or frozen)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, poppy seeds, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one by one, then add lemon zest, juice, and vanilla extract.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Fill muffin tins two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, puree blackberries in a blender. Cream butter with powdered sugar before mixing in the blackberry puree.
- Once cupcakes are cool, frost them generously and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 25g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg