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Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes
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Brighten your day with these delightful Lemon Poppy Seed Cupcakes, a perfect blend of zesty citrus and nutty crunch. These fluffy cupcakes are not just a treat; they encapsulate joy, sunshine, and the magic of baking. Topped with a luscious blackberry buttercream that adds a touch of sweetness, each bite promises a burst of flavor that’s ideal for any occasion—be it a birthday celebration or a simple afternoon snack. The enchanting aroma of fresh lemons will fill your kitchen, creating an inviting atmosphere that beckons everyone to indulge.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • ½ cup unsalted butter (softened)
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice (freshly squeezed)
  • 1 ½ tablespoons poppy seeds
  • 2/3 cup sour cream (room temperature)
  • For frosting: 1 cup unsalted butter, 4 cups powdered sugar, and mashed blackberries

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, cream together softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Fold in sour cream, lemon zest, and lemon juice until combined.
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients to the wet mixture, folding gently until just combined.
  7. Stir in poppy seeds.
  8. Fill cupcake liners two-thirds full and bake for about 18 minutes or until golden brown and a toothpick comes out clean.
  9. Cool completely before frosting with blackberry buttercream.

Nutrition

Find it online: https://chopandcooktips.com/lemon-poppy-seed-cupcakes/