Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Introduction
These Lemon Poppy Seed Cupcakes with Blackberry Frosting offer a bright, tangy twist on a classic treat. The zesty lemon and crunchy poppy seeds in the cake pair beautifully with the sweet, fruity blackberry buttercream. They’re perfect for spring celebrations or any time you want a fresh, flavorful dessert.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons lemon zest
- 1 tablespoon poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup fresh blackberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a bowl, mix the flour, lemon zest, and poppy seeds together.
- Step 2: In a separate bowl, cream the softened butter until smooth. Gradually add the dry mixture, blending until just combined to form your cupcake batter.
- Step 3: Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Step 4: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
- Step 5: To make the blackberry frosting, puree the blackberries and strain to remove seeds. Whip softened butter until fluffy, then gradually add the blackberry puree and enough powdered sugar to achieve a smooth, spreadable consistency.
- Step 6: Spread or pipe the blackberry frosting onto the cooled cupcakes and serve.
Tips & Variations
- For a more intense lemon flavor, add a tablespoon of fresh lemon juice to the batter.
- Use frozen blackberries if fresh ones aren’t available, but thaw and drain excess liquid before making the frosting.
- Substitute poppy seeds with chia seeds for a different texture and added nutrients.
- Top cupcakes with fresh blackberries or lemon zest curls for an elegant presentation.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The frosting may firm up when chilled, so allow some time to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures 1:1 for flour in recipes. Make sure your blend includes xanthan gum for proper texture.
How do I prevent the blackberry frosting from becoming runny?
Ensure the blackberries are well strained to remove excess liquid before adding to the buttercream. Also, use chilled butter and add powdered sugar gradually to reach a thick consistency.
PrintLemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
These Lemon Poppy Seed Cupcakes with Blackberry Frosting offer a delightful combination of tangy lemon zest and crunchy poppy seeds in a moist cupcake, topped with a smooth and fruity blackberry buttercream frosting. Perfect for spring gatherings or any occasion where a fresh, vibrant dessert is desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest (from about 2 lemons)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
Blackberry Frosting
- 1 cup blackberries, fresh or thawed if frozen
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream or milk
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, salt, poppy seeds, and lemon zest. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon juice.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix to keep the cupcakes tender.
- Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make Blackberry Puree: While the cupcakes bake and cool, puree the blackberries using a food processor or blender until smooth. Strain the puree through a fine mesh sieve to remove seeds, set aside.
- Prepare the Blackberry Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, about one cup at a time, mixing well after each addition. Add the vanilla extract and about 3 tablespoons of the blackberry puree, continuing to beat until light and fluffy. Add more puree or powdered sugar to reach desired consistency. If needed, add heavy cream or milk a teaspoon at a time to smooth the frosting.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to frost the cupcakes generously with the blackberry buttercream. Garnish with fresh blackberries or lemon zest if desired.
Notes
- Make sure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Straining blackberry puree is important to avoid seeds in the frosting texture.
- For a more intense lemon flavor, you can add ½ teaspoon lemon extract along with vanilla.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving for best flavor and texture.
Keywords: lemon poppy seed cupcakes, blackberry frosting, lemon cupcakes, buttercream frosting, spring dessert, fruity frosting
