Ingredients
1 1/2 cups all-purpose flour
1 tbsp poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/3 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
Blackberry Frosting:
1/2 cup blackberries (fresh or thawed from frozen)
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
Instructions
Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
Mix dry ingredients. In another bowl, cream butter and sugar, then add eggs, sour cream, lemon juice, zest, and vanilla.
Combine wet and dry ingredients. Fill liners 2/3 full and bake 18–22 minutes. Cool completely.
For frosting, mash blackberries and strain to remove seeds. Beat butter, then add sugar, lemon juice, vanilla, and blackberry puree. Frost cooled cupcakes.
- Prep Time: 25 mins
- Cook Time: 20 minutes
Nutrition
- Calories: 290 per slice
- Fat: 14g per slice
- Carbohydrates: 38g per slice
- Protein: 2g per slice