Name: Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Cuisine: American
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); 4 cups powdered sugar; 1/4 teaspoon salt; 1 tablespoon cream (optional, if needed to adjust consistency)

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 or milk (if needed for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two muffin pans with liners. This recipe yields about 14 cupcakes.

Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.

Step 3: In a separate large bowl, beat the softened butter, sugar, and lemon zest until light and fluffy.

Step 4: Add the eggs one at a time, then beat in the vanilla extract.

Step 5: With the mixer on low, add half of the sour cream followed by half of the flour mixture. Stop and scrape down the sides of the bowl.

Step 6: Repeat with the remaining sour cream and flour mixture until just combined.

Step 7: Gently fold in the lemon juice and poppy seeds until evenly distributed.

Step 8: Spoon the batter into the prepared pans, filling each cupcake about two-thirds full.

Step 9: 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. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: For the blackberry frosting, blend the blackberries until smooth. Press the puree through a sieve to remove seeds.

Step 11: Transfer the seedless puree to a small saucepan over low heat. Simmer gently, stirring occasionally, for 10-20 minutes until thick like jam. Remove from heat and cool completely.

Step 12: In a large bowl, beat the softened butter until creamy.

Step 13: Add 2 cups of powdered sugar and salt, beating on low speed.

Step 14: Beat in 2 tablespoons of the cooled blackberry puree.

Step 15: Gradually add the remaining powdered sugar, about half a cup at a time, mixing well. Add more blackberry puree or cream if needed to reach desired consistency.

Step 16: Frost the cooled cupcakes using a piping bag or spread with a knife. Serve and enjoy!

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor, but bottled lemon juice can work in a pinch.

Substitute blackberries with raspberries or blueberries for a different fruit twist on the frosting.

If you prefer a less tart frosting, reduce the amount of blackberry puree.

Make sure all dairy ingredients are at room temperature to ensure a smooth batter and frosting.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check the blend contains xanthan gum or add it separately for structure.

Can I freeze the cupcakes?

Yes, cupcakes can be frozen either frosted or unfrosted. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator and bring to room temperature before serving.