Lemon and Poppy Seed Cupcakes with Blackberry Buttercream

cupcakes-de-moraAre not precious those blackberry cupcakes? Above all, the color of this cheese buttercream, I think it’s my favorite one. And of course, as I wanted to be fancy, had to inaugurate the new blog style with a nice recipe and according to the new aesthetic.

Finallyyyyyyyy!!!!! I can not believe it, finishing the design of the new blog almost lasts more than the works of the Sagrada Familia !! I tell you truly, I never thought I would last so long and give me so much work. Although I think the result was worth it perfectly. Do you think so?

cupcakes-de-moraI’m so excited waiting to see how you like it. I love the new look, but I panic that people who were already used to the style of the old web find this new format more difficult or they do not like. Well, this is still not finished, yet I have several little things to fix, especially the English part. But gradually I’ll be doing.

cupcakes-de-moraI have chosen the opening recipe for two reasons mainly; first because I thought it would be perfect with the new style blog, and my pretty blackberry cupcake in the new logo. So, I decided to prepare something similar as the cupcake in the logo and later make a photo shoot to get super cute profile pictures. And, of course, post the recipe later.

cupcakes-de-moraThe second reason, what else than to open this blog with a recipe based on lemon and poppy seed cupcakes with blueberry buttercream recipe of my great admired Linda Lomelino’s book “Sweet food and photography”. I’ve only using blackberry buttercream instead, but it fits so well to lemon cupcakes.

So, with all my illusion I am starting a new stage in the blog, hoping that everything is for the better and that you like much much much … Ah, of course, and that you prepare the recipe and tell me if you has like it, I guarantee you that is delicious !!

Lemon and Poppy Seed Cupcakes with Blackberry Buttercream

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Serves: 12 cupcakes
Cooking Time: 45 min


  • 200 g flour
  • 180 g Sugar
  • 1 ½ tsp baking powder
  • a pinch of salt
  • 1 Tbsp poppy seeds
  • 100 g butter (at room temperature)
  • 2 eggs
  • 125 ml sour cream
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 150 g butter (at room temperature)
  • 200 g of cream cheese (philadelphia)
  • 180g icing sugar
  • 1 handful of fresh blackberries (or 2 tablespoons of lyophilised blackberries)



Preheat oven to 175 ° C. Mix all dry ingredients in a bowl.


Add the remaining ingredients, all at once and stir, using mixer with rods or by hand, until combined.


Divide the dough evenly into muffin cups and bake for about 20 minutes. As always, check puncturing with a wooden toothpick in the center, if it comes out dry before removing from oven. Cool completely on a wire rack.


To prepare the buttercream, beat butter and cream cheese until creamy mixture (about 2 minutes). Stir in confectioners' sugar and continue beating 1 minute more.


Blend blackberries and pass them through a sieve to make it a very thin seedless pulp. Add 2 tablespoons of the fruit mix to the buttercream and beat until a getting an uniform color.


Fill a pastry bag with buttercream and decorate cupcakes to your liking. Place a fresh blackberry in each of the cupcakes


Ideally, if you find Lyophilized blackberries (I couldn't found, but I've seen that can be bought online) cream will be a lot better than mine consistency. The problem of putting fresh fruit on the buttercream is that it has plenty of water, and qith the time the sugar is dissolved and the buttercream besomes more liquid.

Sweet dreams,

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