Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

Introduction

These Lemon Poppy Seed Cupcakes offer a delightful balance of tangy citrus and subtle crunch from the poppy seeds. Topped with a luscious blackberry frosting, they make a perfect treat for any occasion.

Ingredients

• 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 to room temperature)
• 1 cup white sugar
• 2 tablespoons lemon zest
• 2 large eggs
• 1 teaspoon vanilla extract (room temperature)
• 2/3 cup sour cream (room temperature)
• 3 tablespoons lemon juice (freshly squeezed)
• 1 1/2 tablespoons poppy seeds
• 1 1/2 cups blackberries (fresh or frozen)
• 1 cup unsalted butter (softened to room temperature, for frosting)
• 4 cups powdered sugar
• 1/4 teaspoon salt (for frosting)
• 1 tablespoon cream (if needed for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F and line 2 muffin pans with liners. This recipe makes about 14 cupcakes.
2. Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt, then whisk to combine.
3. Step 3: In a separate large bowl, beat the softened butter, sugar, and lemon zest until fluffy and light.
4. Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Step 5: With the mixer on low speed, alternately beat in half of the sour cream and half of the flour mixture. Stop and scrape down the sides of the bowl.
6. Step 6: Repeat the process with the remaining sour cream and flour mixture until fully combined.
7. Step 7: Gently fold in the lemon juice and poppy seeds using a spatula.
8. Step 8: Spoon the batter into the prepared muffin liners, filling each about two-thirds full.
9. Step 9: Bake one tray at a time on the middle rack for 16-20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the blackberry frosting, blend the blackberries until smooth, then press the puree through a sieve to remove seeds.
11. Step 11: Transfer the seedless puree to a small saucepan over low heat. Simmer gently, stirring occasionally, for 10-20 minutes until thick like jam. Let cool completely.
12. Step 12: In a large bowl, beat the softened butter for the frosting until soft and creamy.
13. Step 13: Add 2 cups of powdered sugar and the salt, beating on low speed.
14. Step 14: Beat in 2 tablespoons of the cooled blackberry puree.
15. Step 15: Gradually add the remaining powdered sugar about 1/2 cup at a time, mixing well. If needed, add a little more blackberry puree or cream to reach desired consistency.
16. Step 16: Transfer the frosting to a piping bag or use a knife to frost the cooled cupcakes as desired.

Tips & Variations

• Use fresh lemon zest and juice for the brightest flavor.
• Frozen blackberries work well if fresh ones aren’t available; just thaw completely before pureeing.
• For a dairy-free option, substitute sour cream with coconut yogurt and use dairy-free butter.
• Mixing the batter gently after adding dry ingredients keeps the cupcakes tender and light.
• Try adding a teaspoon of poppy seeds to the frosting for extra texture and flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor. The frosting may firm up when chilled; if so, allow cupcakes to warm slightly or beat the frosting before spreading if stored separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving for the freshest taste.

How do I prevent the poppy seeds from settling at the bottom?

Gently fold the poppy seeds into the batter at the end to distribute them evenly. Avoid overmixing, which can cause the seeds to sink during baking.

Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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4.7 from 77 reviews

Delight in these moist and tangy Lemon Poppy Seed Cupcakes, topped with a luscious homemade blackberry frosting. Perfectly balanced with the freshness of lemon zest and juice in the batter and the fruity sweetness from the blackberry frosting, these cupcakes make an irresistible treat for any occasion.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours
• Yield: 14 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 to room temperature
• 1 cup white sugar
• 2 tablespoons lemon zest
• 2 large eggs
• 1 teaspoon vanilla extract, room temperature
• 2/3 cup sour cream, room temperature
• 3 tablespoons lemon juice, freshly squeezed
• 1 1/2 tablespoons poppy seeds

Blackberry Frosting

• 1 1/2 cups blackberries, fresh or frozen
• 1 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar
• 1/4 teaspoon salt
• 1 tablespoon cream (optional, if needed for consistency)

Instructions

1. Prepare Oven and Pans: Preheat the oven to 350°F (175°C) and line two muffin pans with cupcake liners. This will yield about 14 cupcakes.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to combine evenly.
3. Cream Butter, Sugar, and Lemon Zest: In a separate large bowl, beat the softened butter, white sugar, and lemon zest together until the mixture is light and fluffy, which helps create a tender crumb.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring a smooth and airy batter.
5. Incorporate Sour Cream and Flour Mixture: With the mixer on low speed, add about half of the sour cream, then half of the dry flour mixture. Stop the mixer and scrape down the bowl’s sides to ensure even mixing.
6. Repeat Mixing: Add the remaining sour cream and flour mixture, mixing gently to combine without overworking the batter.
7. Fold in Lemon Juice and Poppy Seeds: Gently fold in the freshly squeezed lemon juice and poppy seeds to distribute them evenly without deflating the batter.
8. Fill Muffin Pans: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
9. Bake the Cupcakes: Bake on the middle rack one tray at a time for 16-20 minutes, or until the tops are set and a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Make Blackberry Puree: Place the blackberries into a blender or food processor and blend until smooth. Press the puree through a fine sieve, using the back of a spoon to remove seeds for a silky texture.
11. Simmer Blackberry Puree: Transfer the seedless puree into a small saucepan and bring to a gentle simmer over low heat while stirring occasionally. Cook for 10-20 minutes until thickened like jam. Remove from heat and let cool completely.
12. Prepare Frosting Base: In a large bowl, beat the softened butter until smooth and creamy.
13. Add Powdered Sugar and Salt: With the mixer on low, beat in 2 cups of powdered sugar and the salt to start the frosting base.
14. Incorporate Blackberry Puree: Beat in 2 tablespoons of the thickened, cooled blackberry puree into the frosting.
15. Add Remaining Powdered Sugar: Gradually add the rest of the powdered sugar, about half a cup at a time. Adjust consistency with remaining blackberry puree or a tablespoon of cream if needed to achieve spreadable, pipeable frosting.
16. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a 1M tip or use a knife to frost the cooled cupcakes elegantly. Serve and enjoy!

Notes

• Ensure all room temperature ingredients (butter, eggs, sour cream, and vanilla) to achieve a smooth batter and fluffy cupcakes.
• Freshly squeezed lemon juice and zest provide the best citrus flavor, but bottled lemon juice can be used in a pinch.
• If using frozen blackberries for frosting, thaw completely before blending.
• Simmering the blackberry puree intensifies flavor and thickens the frosting base for better texture.
• The frosting consistency can be adjusted by adding a little cream if it’s too thick or more powdered sugar if too thin.
• Allow cupcakes to cool completely before frosting to prevent melting the frosting.

Keywords: lemon poppy seed cupcakes, lemon cupcakes, blackberry frosting, homemade cupcakes, lemon dessert