Bright Citrus Berry Frosted Treats (Print Version)

# Ingredients:

→ Lemon Poppy Seed Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened to room temperature
06 - 1 cup white sugar
07 - 2 tablespoons lemon zest
08 - 2 large eggs
09 - 1 teaspoon vanilla extract, room temperature
10 - 2/3 cup sour cream, room temperature
11 - 3 tablespoons lemon juice, freshly squeezed
12 - 1 1/2 tablespoons poppy seeds

→ Blackberry Frosting

13 - 1 1/2 cups blackberries, fresh or frozen
14 - 1 cup unsalted butter, softened to room temperature
15 - 4 cups powdered sugar
16 - 1/4 teaspoon salt
17 - 1 tablespoon cream, if needed

# Instructions:

01 - Preheat the oven to 350F degrees and line 2 muffin pans with liners. You'll end up with about 14 cupcakes in total.
02 - In a large bowl sift together the flour, baking powder, baking soda and salt. Give them a whisk.
03 - In a separate large bowl, beat the butter, sugar and lemon zest until fluffy.
04 - Beat in the eggs and vanilla extract.
05 - With the mixer on low speed, beat in about 1/2 of the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl. Repeat the process with the rest of the sour cream and flour mixture.
06 - Gently fold in the lemon juice and poppy seeds.
07 - Spoon the batter into the prepared muffin pans filling each about 2/3 full. You should get about 14 cupcakes.
08 - Bake 1 tray at a time on the middle rack of the oven for 16-20 minutes, or until the tops look set and an inserted toothpick comes out clean. Cool in the pan for at least 10 minutes, then continue cooling on a wire rack.
09 - Add the blackberries to blender or food processor and blend until smooth. Press the puree through a sieve to remove the seeds. I typically do about 1/2 at a time and use the back of a metal spoon to push it through.
10 - Transfer the seedless puree to a small-medium saucepan over low heat. Bring the mixture to a gentle simmer while stirring occasionally for 10-20 minutes, or until the puree is thick like jam. Remove from the heat and cool completely. You should have about 2-4 tablespoons in total.
11 - In a large bowl, beat the butter until soft. Turn the mixer down to low speed and beat in 2 cups powdered sugar and the salt.
12 - Beat in 2 tablespoons of the thick, cooled puree.
13 - Beat in the rest of the powdered sugar about 1/2 cup at a time, adding in a little more blackberry puree or cream as needed.
14 - Transfer the frosting to a piping bag (I used a 1M tip) and frost the cupcakes, or frost with a knife.

# Notes:

01 - You will need 1-2 medium sized lemons for this recipe. Zest the lemons first before squeezing the juice. Do not use lemon juice from the bottle because it is too sour and bitter.
02 - If you'd like a thin layer of frosting for each cupcake instead of piping on the frosting, feel free to halve the frosting recipe.
03 - Because the puree needs to cool fully before moving on with the frosting, I often make the blackberry puree first. Then make the cupcakes. By the time the cupcakes are baked and cooled - the reduced blackberry puree should be cooled and you'll be ready to make the frosting.
04 - Instead of using fresh/frozen blackberries and boiling them down, you could use blackberry preserves from the grocery store. You will need 3 tablespoons total.
05 - I do not recommend doubling this recipe, as it leads to over mixing the batter which can cause the cupcakes to be tough or sink in the middle.
06 - Store in an airtight container at room temperature for up to 6 hours, or in the fridge for up to 3 days.

Back