Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

Introduction

These Lemon Poppy Seed Cupcakes are bright, tangy, and tender with a delightful burst of lemon flavor. Topped with a luscious blackberry frosting, they make for a perfect treat that balances sweet, tart, and fresh notes in every bite.

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
• 1 tablespoon cream or milk (if needed)

Instructions

1. Step 1: Preheat the oven to 350°F and line two muffin pans with liners. You will get about 14 cupcakes in total.
2. Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine evenly.
3. Step 3: In a separate large bowl, beat the softened butter, sugar, and lemon zest until the mixture is fluffy.
4. Step 4: Add the eggs one at a time, then beat in the vanilla extract.
5. Step 5: With the mixer on low, alternate adding half of the sour cream and half of the flour mixture. Scrape down the sides of the bowl, then repeat with the remaining sour cream and flour mixture.
6. Step 6: Gently fold in the lemon juice and poppy seeds until evenly distributed.
7. Step 7: Spoon the batter into the prepared pans, filling each cup about two-thirds full.
8. Step 8: Bake one tray at a time on the middle rack for 16 to 20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the blackberry frosting, place blackberries in a blender or food processor and puree until smooth.
10. Step 10: Press the puree through a sieve to remove seeds, using a spoon to push it through.
11. Step 11: Transfer the seedless puree to a small saucepan and simmer gently over low heat, stirring occasionally, for 10 to 20 minutes until thick like jam. Remove from heat and cool completely.
12. Step 12: Beat the softened butter in a large bowl until smooth.
13. Step 13: Add 2 cups of powdered sugar and 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 half a cup at a time, mixing well. Add more blackberry puree or cream/milk as needed to achieve a creamy, spreadable consistency.
16. Step 16: Pipe or spread the frosting onto the cooled cupcakes and serve.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract to the batter.
• If fresh blackberries aren’t available, use frozen ones but thaw before pureeing.
• You can substitute sour cream with Greek yogurt for a tangier cupcake.
• Try swapping the blackberry frosting for a classic cream cheese frosting for a different but delicious twist.

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. If needed, reheat gently in a microwave for 10-15 seconds without the frosting to keep it fresh.

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. Store them tightly covered at room temperature or refrigerate, and frost just before serving.

Can I freeze these cupcakes?

Yes, bake and cool the cupcakes completely, then freeze them without frosting in a sealed container for up to 3 months. Thaw overnight in the refrigerator and add frosting when ready to serve.

Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

Print Recipe

★★★★★

5 from 53 reviews

Delightfully tangy and moist Lemon Poppy Seed Cupcakes topped with a luscious homemade blackberry frosting, perfect for a fresh and fruity dessert experience.

• Author: Yana
• 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

Scale 1x2x3x

Cupcake Batter

• 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 frosting consistency)

Instructions

1. Preheat Oven: Preheat the oven to 350°F and line two muffin pans with cupcake liners to prepare for baking approximately 14 cupcakes.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt, then whisk to combine evenly.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter, white sugar, and lemon zest until the mixture is light, fluffy, and aromatic.
4. Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, ensuring a smooth, well-mixed batter.
5. Incorporate Sour Cream and Dry Mix: On low mixer speed, alternate adding half the sour cream and half the flour mixture, turning off the mixer to scrape the bowl sides; repeat with remaining sour cream and flour until just combined.
6. Fold in Lemon Juice and Poppy Seeds: Gently fold the lemon juice and poppy seeds into the batter to distribute evenly without overmixing.
7. Fill and Bake: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Bake one tray at a time on the middle oven rack for 16-20 minutes until the tops are set and a toothpick inserted comes out clean.
8. Cool Cupcakes: Allow cupcakes to cool in the pans for at least 10 minutes before transferring them to a wire rack to cool completely.
9. Prepare Blackberry Puree: Blend the blackberries until smooth, then strain the puree through a sieve to remove seeds, pressing with a spoon.
10. Cook Blackberry Jam: Simmer the seedless blackberry puree gently over low heat for 10-20 minutes until thickened like jam. Remove from heat and cool completely.
11. Make Frosting Base: In a large bowl, beat the softened butter until soft and creamy.
12. Add Sugar and Salt: Beat in 2 cups powdered sugar and salt on low speed initially to avoid a sugar cloud.
13. Incorporate Blackberry Jam: Mix in 2 tablespoons of the thick cooled blackberry jam to flavor the frosting.
14. Add Remaining Sugar and Adjust Consistency: Gradually beat in the rest of the powdered sugar in half-cup increments, adding more blackberry jam or cream as needed to achieve a pipeable consistency.
15. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a 1M tip to elegantly pipe onto cupcakes, or spread with a knife as preferred.

Notes

• Make sure the ingredients like butter, eggs, vanilla extract, and sour cream are at room temperature to ensure a smooth batter.
• Fresh lemon zest and lemon juice are key to achieve a vibrant lemon flavor.
• Blackberries can be fresh or frozen but ensure they are fully thawed if frozen for easy blending.
• Straining the blackberry puree is important to get a smooth frosting without seeds.
• Add cream sparingly to the frosting only if needed to adjust consistency for piping or spreading.
• Baking cupcakes one tray at a time helps ensure even cooking.

Keywords: Lemon poppy seed cupcakes, blackberry frosting, lemon cupcakes, homemade cupcakes, fruit frosting