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For the Lemon Poppy Seed Cupcakes:

1 3/4 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons poppy seeds

1/2 cup unsalted butter, softened

1/4 cup vegetable oil

2 large eggs, room temperature

1/2 cup buttermilk, room temperature

2 tablespoons fresh lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the Blackberry Frosting:

1 cup unsalted butter, softened

3 1/2 cups powdered sugar

3–4 tablespoons blackberry puree (from about 1 cup blackberries)

1 teaspoon vanilla extract

Pinch of salt

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

3. In a large bowl, beat butter and sugar until light and fluffy. Add vegetable oil and mix until combined.

4. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.

5. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Fill cupcake liners about two-thirds full with batter.

7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. To make the blackberry puree, cook blackberries in a saucepan over medium heat until broken down, then strain to remove seeds and cool completely.

10. Beat softened butter for the frosting until creamy and fluffy.

11. Gradually add powdered sugar and beat until smooth.

12. Mix in blackberry puree, vanilla extract, and salt, then whip until light and fluffy.

13. Once cupcakes are completely cool, frost using a piping bag or spatula.

14. Garnish with a fresh blackberry and a sprinkle of lemon zest if desired.

15. Serve and enjoy.

Ensure all refrigerated ingredients are at room temperature for best texture.

Do not overmix the batter to keep cupcakes tender.

If frosting is too thin, add more powdered sugar; if too thick, add a teaspoon of milk.

Unfrosted cupcakes can be stored at room temperature for 2 days.

Frosted cupcakes should be refrigerated and brought to room temperature before serving.