Lemon Poppy Seed Cupcakes Recipe
There’s something incredibly irresistible about Lemon Poppy Seed Cupcakes—the bright and zesty flavor, the tender crumb, and that delightful crunch from poppy seeds, all topped with dreamy blackberry frosting. If you’re searching for a cupcake that feels like pure sunshine with every bite, these are it. This recipe combines classic flavors in a modern, unforgettable way, and the result is a treat that’s as lovely to look at as it is to eat. Whether you’re baking for a celebration or just to brighten up the everyday, these cupcakes promise to bring joy to any table.

Ingredients You’ll Need
With a handful of everyday ingredients, you can create Lemon Poppy Seed Cupcakes that are bursting with flavor and texture. Each ingredient plays a unique role, from lending moisture to providing that signature lemony zing you’ll crave.
- All-purpose flour: Provides structure, ensuring your cupcakes are perfectly tender but never dense.
- Baking powder: Gives your batter lift, resulting in light, fluffy cupcakes.
- Baking soda: Works with the acid from the lemon juice and sour cream to create softness and a delicate crumb.
- Salt: Just a pinch brings all the flavors into focus.
- Unsalted butter (softened): Essential for rich flavor and a moist, melt-in-your-mouth texture.
- White sugar: Sweetens the cupcakes and helps achieve a beautifully tender crumb.
- Lemon zest: Packs a flavorful punch and gives that unmistakable freshness; use a microplane for best results.
- Large eggs: Bind the batter and add richness for the perfect cupcake structure.
- Vanilla extract: Rounds out the sharp citrus with a gentle, fragrant warmth.
- Sour cream (room temperature): Adds moisture and tang, making your cupcakes ultra-soft.
- Lemon juice (freshly squeezed): Brings brightness and acidity—always use fresh for purest flavor.
- Poppy seeds: Add a signature crunch and nutty flavor for classic appeal.
- Blackberries (fresh or frozen): The secret to a vibrant and fruity frosting—no artificial colors here!
- Powdered sugar: Creates a smooth, pile-high buttercream frosting.
- Salt (for frosting): Balances the sweetness for a perfectly flavored finish.
- Cream (if needed): A drizzle helps you achieve the ideal frosting consistency—luscious and pipeable.
How to Make Lemon Poppy Seed Cupcakes
Step 1: Prep the Pans and Oven
Begin by preheating your oven to 350°F and lining two standard muffin pans with cupcake liners. This recipe yields about 14 cupcakes, so you may only need to fill part of the second tray. Prepping ahead ensures that when your batter is ready, everything moves seamlessly.
Step 2: Combine Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Giving these dry ingredients a quick whisk will aerate the mixture and ensure even distribution, which is vital for that delicate cupcake crumb.
Step 3: Cream Butter, Sugar, and Lemon Zest
In a separate large bowl, beat the softened butter, white sugar, and lemon zest until the mixture is fluffy and pale. This step builds air into your batter and infuses every bite with big citrus energy, thanks to the zest. Don’t rush—the creaming stage is where cupcake magic begins!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Let each egg fully incorporate before adding the next—this ensures a smooth, creamy batter that bakes up light and uniform.
Step 5: Incorporate Sour Cream and Dry Mixture
With the mixer on low, add half the sour cream, then half the flour mixture, mixing slowly. Scrape down the bowl as needed. Repeat with the remaining sour cream and dry ingredients. This alternating method keeps the batter tender and prevents overmixing.
Step 6: Fold in Lemon Juice and Poppy Seeds
Switch to a spatula and gently fold in the fresh lemon juice and poppy seeds. Stir just until combined—this is where those iconic Lemon Poppy Seed Cupcakes take shape, with little flecks of crunch and bursts of tang.
Step 7: Fill and Bake
Spoon the batter into your prepared cupcake liners, filling each about two-thirds full. Bake one tray at a time on the center rack for 16 to 20 minutes. The tops should look just set, and a toothpick inserted into the center should come out clean. Let the cupcakes cool in the pans for at least 10 minutes before transferring them to a wire rack to cool completely. Patience pays off here for perfect texture!
Step 8: Prepare Blackberry Frosting
Puree the blackberries in a blender or food processor, then press the mixture through a sieve to remove the seeds. Heat the seedless puree in a saucepan over low heat, simmering for 10 to 20 minutes until the mixture is thick like jam. Cool it completely, then you’re set for the best part—making the frosting.
Step 9: Beat and Color the Frosting
Beat the softened butter until smooth, then gradually add two cups of powdered sugar and a pinch of salt. Incorporate a couple of tablespoons of that blackberry reduction, then add the remaining powdered sugar, a half cup at a time. Drizzle in more puree or a bit of cream if needed, until the frosting is creamy, spreadable, and beautifully colored.
Step 10: Frost the Cupcakes
Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with your favorite tip (a 1M is classic!). Swirl the buttercream high on each cupcake or simply use a knife for a rustic finish. Admire that brilliant pop of purple on top of golden cupcake domes!
How to Serve Lemon Poppy Seed Cupcakes

Garnishes
For a polished touch, top each cupcake with a fresh blackberry or a sprinkle of extra poppy seeds. You can also zest a bit of lemon right on top for a bright, aromatic flair. These little details take Lemon Poppy Seed Cupcakes from delicious to unforgettable, making them the star of any dessert table.
Side Dishes
Pair these cupcakes with a light, citrusy fruit salad or a pot of fragrant tea for a delightful afternoon treat. A scoop of vanilla ice cream with a swirl of berry sauce transforms them into a swoon-worthy plated dessert. The balance of sweet, tart, and creamy makes Lemon Poppy Seed Cupcakes incredibly versatile as part of a dessert spread.
Creative Ways to Present
Arrange your cupcakes on a tiered stand for parties, or individually wrap them in clear cellophane as gorgeous homemade gifts. For a brunch twist, set up a cupcake decorating bar with extra frosting and garnishes, and let everyone customize their own. Whatever the occasion, these Lemon Poppy Seed Cupcakes always wow!
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes can be stored in an airtight container at room temperature for up to two days, or in the fridge for up to five. The blackberry frosting holds up well, keeping your Lemon Poppy Seed Cupcakes moist and flavorful. If refrigerated, let them come to room temperature before serving for the best texture.
Freezing
For longer storage, freeze the unfrosted cupcakes in a sealed container or zip-top bag for up to two months. Thaw them overnight in the fridge before frosting and serving. You can also freeze the blackberry frosting separately—just bring it back to room temp and re-whip before using.
Reheating
To freshen up cupcakes, simply let them sit out at room temperature for about an hour. Avoid microwaving, especially if they’re frosted, as this can alter the texture. If desired, you can gently warm unfrosted cupcakes in a low oven before applying the luscious blackberry topping.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice works in a pinch, using fresh lemon juice and zest really makes a world of difference in flavor. The brightness and vibrancy truly elevate Lemon Poppy Seed Cupcakes, and your taste buds will thank you!
Can I substitute Greek yogurt for sour cream?
Absolutely! Plain Greek yogurt is a great substitute for sour cream in these cupcakes. Just make sure it’s full-fat for best results, as this will keep the cakes soft and moist.
How do I keep the cupcakes from sticking to the liners?
It helps to let the cupcakes cool completely in the liners before removing them, and using high-quality, nonstick liners is key. If you still have issues, a quick spritz of baking spray on the liners before filling can work wonders.
What’s the best way to get a smooth blackberry puree for the frosting?
After blending the blackberries, press the puree through a fine-mesh sieve in batches. Use the back of a spoon to gently push the juice through, leaving the seeds behind. This gets you a silky purée that makes for dreamy, seedless frosting on your Lemon Poppy Seed Cupcakes.
Can I use other berries in the frosting?
Definitely! Raspberries or strawberries are delicious alternatives and make beautiful frostings, too. Just follow the same process for thickening the fruit puree, and you’ll have a fresh twist for your Lemon Poppy Seed Cupcakes every time.
Final Thoughts
These Lemon Poppy Seed Cupcakes always bring a bit of sunshine and sparkle to the table. I hope you find them as delightful as I do—don’t be surprised if they disappear in a flash! Go ahead and treat yourself and your loved ones to a batch; your kitchen will be filled with sweet, citrusy joy in no time.
PrintLemon Poppy Seed Cupcakes Recipe
Delicious and moist Lemon Poppy Seed Cupcakes topped with a fruity blackberry frosting. These cupcakes are bursting with citrus flavor and make for a perfect sweet treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcakes:
- 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 fresh lemon juice
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting:
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream or more as needed
Instructions
- Cupcakes: Preheat the oven and line muffin pans. Sift dry ingredients. Beat butter, sugar, and lemon zest. Add eggs and vanilla. Alternate adding sour cream and flour. Fold in lemon juice and poppy seeds. Bake and cool.
- Blackberry Frosting: Blend blackberries, strain seeds. Simmer puree until thick. Beat butter, sugar, and salt. Add blackberry puree. Adjust consistency with cream. Frost cupcakes.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a more intense blackberry flavor, add more puree to the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg
Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting, Dessert Recipe