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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.

Ingredients

Scale

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

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