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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

★★★★★

4.9 from 52 reviews
  • Author: Matteo
  • Total Time: 2 hours (including cooling and frosting preparation)
  • Yield: 14 cupcakes 1x

Description

These Lemon Poppy Seed Cupcakes are a delightful treat featuring a moist and zesty cupcake base infused with lemon zest, lemon juice, and crunchy poppy seeds, topped with a luscious blackberry frosting. Perfect for spring or summer gatherings, these cupcakes combine the tartness of fresh lemon with the sweetness of a rich blackberry cream frosting.

Ingredients

Scale

Cupcakes

  • 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 to adjust consistency)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners. This recipe yields about 14 cupcakes.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter, white sugar, and lemon zest together until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
  5. Combine Sour Cream and Flour Mixture: On low speed, alternate adding half the sour cream and half the flour mixture into the butter mixture. Stop the mixer and scrape down the sides of the bowl. Then repeat with the remaining sour cream and flour mixture to fully combine.
  6. Fold in Lemon Juice and Poppy Seeds: Gently fold in the freshly squeezed lemon juice and poppy seeds to maintain the lightness of the batter.
  7. Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about two-thirds full to allow room for rising.
  8. Bake the Cupcakes: Bake one tray at a time on the middle rack for 16-20 minutes or until the tops are set and a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare Blackberry Puree: Add blackberries to a blender or food processor and blend until smooth. Press the puree through a fine sieve to remove seeds, working in batches as needed.
  10. Simmer Puree: Transfer the seedless blackberry puree to a small-medium saucepan. Simmer over low heat, stirring occasionally, until thickened to jam-like consistency, approximately 10-20 minutes. Remove from heat and cool completely. You should have about 2-4 tablespoons.
  11. Make Frosting Base: In a large bowl, beat softened butter until creamy.
  12. Add Powdered Sugar and Salt: Gradually beat in 2 cups of powdered sugar and the salt on low speed to avoid a sugar cloud.
  13. Incorporate Blackberry Puree: Beat in 2 tablespoons of the cooled blackberry puree until fully combined.
  14. Add Remaining Sugar and Adjust Consistency: Continue beating in the rest of the powdered sugar about half a cup at a time, adding extra blackberry puree or cream as needed to reach a spreadable consistency.
  15. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a 1M tip or use a knife to frost the cooled cupcakes as desired.

Notes

  • Make sure all dairy ingredients are at room temperature for better mixing and texture.
  • You can substitute frozen blackberries for fresh; just thaw before pureeing.
  • Adjust the amount of cream in the frosting to achieve your preferred consistency for piping or spreading.
  • For a more intense lemon flavor, increase lemon zest up to 3 tablespoons.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon poppy seed cupcakes, blackberry frosting, lemon cupcakes, summer dessert, poppy seed recipe

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