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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/lemon-poppy-seed-cupcakes-with-blackberry-frosting-recipe-2/