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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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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.

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 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

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