Ingredients
Scale
- 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)
- 1 cup white sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 3 tablespoons lemon juice (freshly squeezed)
- 1 1/2 tablespoons poppy seeds
- Optional: Fresh blackberries for topping
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tray with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract, lemon zest, sour cream, and lemon juice.
- Gradually mix dry ingredients into wet mixture until just combined. Fold in poppy seeds and blackberries gently.
- Fill cupcake liners two-thirds full with batter and bake for about 18 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting or serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg