Lemon 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
Scale
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
