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Lemon Poppy Seed Cupcakes with Blackberry Frosting
Ingredients
  • subheading: Lemon Poppy Seed Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • 1 cup white sugar
  • 2 tablespoons lemon zest*
  • 2 large eggs
  • 1 teaspoon vanilla extract room temperature
  • ⅔ cup sour cream room temperature
  • 3 tablespoons lemon juice* freshly squeezed
  • 1 ½ tablespoons poppy seeds
  • subheading: Blackberry Frosting*:
  • 1 ½ cups blackberries fresh or frozen
  • 1 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar
  • ¼ teaspoon salt
  • 1 tablespoon cream or cream if needed
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