Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

Introduction

These Lemon Poppy Seed Cupcakes are a bright, tangy treat perfect for any occasion. Moist and flavorful, they combine zesty lemon with crunchy poppy seeds and a luscious blackberry frosting for a delightful bite every time.

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 (for frosting)
• 1 tablespoon cream (if needed for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F and line two muffin pans with liners. This recipe makes about 14 cupcakes.
2. Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them to combine.
3. Step 3: In another large bowl, beat the softened butter, sugar, and lemon zest until the mixture is light and fluffy.
4. Step 4: Add the eggs and vanilla extract to the butter mixture and beat until fully incorporated.
5. Step 5: On low speed, beat in half of the sour cream followed by half of the flour mixture. Stop the mixer and scrape down the sides of the bowl.
6. Step 6: Repeat by adding the remaining sour cream and flour mixture. Mix gently to combine.
7. Step 7: Fold in the lemon juice and poppy seeds carefully to distribute evenly.
8. Step 8: Spoon the batter into the prepared muffin pans, filling each about two-thirds full.
9. Step 9: 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 comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the blackberry frosting, puree the blackberries in a blender or food processor until smooth. Press the puree through a sieve to remove seeds.
11. Step 11: Place the seedless puree in a small saucepan over low heat. Simmer gently for 10-20 minutes until thick like jam. Let cool completely.
12. Step 12: In a large bowl, beat the softened butter until smooth. Gradually add 2 cups powdered sugar and salt, mixing on low speed.
13. Step 13: Beat in 2 tablespoons of the cooled blackberry puree, then add the remaining powdered sugar about half a cup at a time, adjusting consistency with more puree or cream if needed.
14. Step 14: Transfer the frosting to a piping bag with your preferred tip and frost the cooled cupcakes, or spread with a knife if you prefer.

Tips & Variations

• For an extra lemony punch, add a teaspoon of lemon extract along with the vanilla in the batter.
• If fresh blackberries are out of season, frozen work just as well—just thaw before pureeing.
• You can substitute sour cream with Greek yogurt for a tangier flavor and slight texture difference.
• To make the cupcakes dairy-free, use a plant-based butter and yogurt, and ensure your powdered sugar is vegan-friendly.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for best flavor. The frosting may firm up when chilled; you can soften it slightly by allowing the cupcakes to sit at room temperature for 20 minutes. These cupcakes are not ideal for freezing due to the fresh frosting but the unfrosted cupcakes can be frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of blackberries for the frosting?

Yes, raspberries or blueberries make great alternatives and provide a similar fruity flavor paired with the lemon.

What can I do if I don’t have a mixer?

You can mix the batter by hand using a whisk or wooden spoon, but be sure to cream the butter and sugar thoroughly for a light texture. Folding in the flour mixture gently is important to avoid overmixing.

Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

Print Recipe

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4.4 from 478 reviews

These Lemon Poppy Seed Cupcakes are a delightful combination of tangy lemon flavor and crunchy poppy seeds, topped with a luscious blackberry frosting. Soft and moist, the cupcakes offer a refreshing citrus zest complemented by the sweet and slightly tart blackberry cream, making them a perfect treat for any occasion.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 14 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 freshly squeezed lemon juice
• 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 or milk (if needed)

Instructions

1. Prepare Cupcake Batter: Preheat your oven to 350°F and line two muffin pans with liners, yielding around 14 cupcakes total. In a large bowl, sift together flour, baking powder, baking soda, and salt, then whisk to combine.
2. Cream Butter and Sugar: In a separate large bowl, beat the softened butter, sugar, and lemon zest until fluffy and light to incorporate air into the mixture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
4. Incorporate Sour Cream and Flour: With the mixer on low speed, add half of the sour cream followed by half of the flour mixture. Scrape down the sides of the bowl, then repeat with the remaining sour cream and flour mixture to ensure an even batter.
5. Add Lemon Juice and Poppy Seeds: Gently fold in the freshly squeezed lemon juice and poppy seeds with a spatula to maintain the batter’s lightness without overmixing.
6. Fill Muffin Pans and Bake: Spoon the batter into the prepared pans, filling each liner about two-thirds full. Bake one tray at a time on the middle rack for 16-20 minutes, or until the tops are set and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Prepare Blackberry Puree: Place blackberries in a blender or food processor and blend until smooth. Press the puree through a fine sieve to remove seeds, using a spoon to press slowly and thoroughly.
8. Simmer Blackberry Puree: Transfer the seedless blackberry puree to a small saucepan over low heat. Simmer gently for 10-20 minutes, stirring occasionally, until thick like jam. Remove from heat and cool completely.
9. Make Blackberry Frosting: Beat softened butter in a large bowl until creamy. Start mixing in 2 cups of powdered sugar and the salt at low speed.
10. Add Blackberry Puree and Powdered Sugar: Beat in 2 tablespoons of the cooled thick blackberry puree. Gradually add the remaining powdered sugar in 1/2 cup increments, adjusting the consistency by adding more blackberry puree or cream as needed to achieve a smooth, spreadable frosting.
11. Frost Cupcakes: Transfer frosting to a piping bag fitted with a 1M tip or simply use a knife to spread. Decorate the cooled lemon poppy seed cupcakes with the blackberry frosting for a beautiful finish.

Notes

• Use fresh lemon zest and freshly squeezed lemon juice for the brightest citrus flavor.
• If blackberries are frozen, thaw before blending to make the puree easier to process.
• Sifting flour and dry ingredients ensures a lighter cupcake texture.
• Frost cupcakes only once completely cooled to prevent frosting from melting.
• Storage: Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
• For a dairy-free option, substitute butter and sour cream with plant-based alternatives.

Keywords: Lemon poppy seed cupcakes, lemon cupcakes, blackberry frosting, easy cupcake recipe, citrus cupcakes