Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes

from justsotasty.com
120 min
14 servings

Note that if you really wanted to save time, you could use store-bought blackberry preserves. I do find that the flavor is better when you use real berries.

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)

Directions

  1. 1

    Preheat the oven to 350F degrees and line 2 muffin pans with liners. You'll end up with about 14 cupcakes in total.

  2. 2

    Add the blackberries to blender or food processor and blend until smooth.