If you’re looking for a delightful treat that bursts with bright citrus flavor and a luscious berry twist, you’ve got to try this Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe. These cupcakes offer a perfect balance of zesty lemon and crunchy poppy seeds, topped with a smooth, naturally sweet blackberry frosting that’s as pretty as it is delicious. Every bite is a little celebration of home-baked magic that’s sure to bring smiles and compliments from anyone lucky enough to taste them.
Ingredients You’ll Need
Getting the ingredients lined up for these cupcakes is refreshingly simple, yet each component plays a starring role in the final texture and flavor. From tangy lemon zest that wakes up your palate to the pop of crunch from poppy seeds, and the creamy richness of butter and sour cream, everything comes together beautifully to create a tender, moist cupcake crowned with vibrant blackberry frosting.
- All-purpose flour (1 1/2 cups): The foundation for tender crumb and stability.
- Baking powder (1 teaspoon): Helps the cupcakes rise to fluffy perfection.
- Baking soda (1/2 teaspoon): Works with acidic ingredients to ensure lightness.
- Salt (1/4 teaspoon): Balances flavors and enhances sweetness.
- Unsalted butter (1/2 cup + 1 cup, softened): Adds richness and creaminess, used both in batter and frosting.
- White sugar (1 cup): Sweetens while providing structure.
- Lemon zest (2 tablespoons): Packs an aromatic citrus punch that’s essential for bright flavor.
- Large eggs (2): Bind ingredients and give a tender crumb.
- Vanilla extract (1 teaspoon): Adds warm, fragrant depth.
- Sour cream (2/3 cup): Keeps cupcakes moist and adds slight tang.
- Freshly squeezed lemon juice (3 tablespoons): Amplifies citrus brightness throughout the batter.
- Poppy seeds (1 1/2 tablespoons): For subtle crunch and nutty undertones.
- Blackberries (1 1/2 cups, fresh or frozen): The star ingredient in the luscious frosting.
- Powdered sugar (4 cups): Sweetens and stabilizes the frosting.
- Salt (1/4 teaspoon): Enhances the blackberry flavor in the frosting.
- Cream (1 tablespoon or more): Adjusts the frosting’s consistency for spreading.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit and lining two muffin pans with liners—this makes cleanup a breeze and keeps cupcakes looking neat. In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting ensures a light texture by removing lumps and aerating the flour blend.
Step 2: Cream Butter, Sugar, and Lemon Zest
Using a stand mixer or hand mixer, beat the softened butter, white sugar, and vibrant lemon zest until the mixture becomes fluffy and pale. This step is crucial because the air you incorporate here will help your cupcakes rise beautifully and give the lemon its spotlight from the start.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, which adds a lovely depth and rounds out the citrus brightness with a subtle warmth.
Step 4: Alternate Adding Sour Cream and Flour Mixture
Add the sour cream and the dry ingredient mixture alternately to the batter, starting and ending with the flour mixture. This delicate balance prevents overmixing and ensures your cupcakes stay tender. Once combined, gently fold in the freshly squeezed lemon juice and poppy seeds, distributing those little crunches evenly without deflating the batter.
Step 5: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop them into your preheated oven and bake for 16 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean and the tops are lightly golden. Let them cool completely on a wire rack before frosting.
Step 6: Make the Blackberry Frosting
While the cupcakes cool, it’s time to create that dreamy blackberry frosting. Start by blending blackberries into a puree, then strain to remove pesky seeds. Cook the puree gently until it thickens — this intensifies the flavor and removes excess moisture. Next, beat the softened butter with powdered sugar and salt until creamy, then add your blackberry puree. Adjust the consistency with extra cream or more puree until it’s perfect for spreading or piping onto your cupcakes.
Step 7: Frost and Enjoy
Once the cupcakes have completely cooled, generously frost each cupcake with the blackberry mixture. The contrast between zesty lemon and deep berry is truly irresistible, and your friends will be asking for this Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe time and again.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
For an elegant touch, fresh blackberries on top of each frosted cupcake add natural sweetness and a beautiful splash of color. You might also sprinkle a few poppy seeds or a little extra lemon zest to hint at the flavors inside and make the presentation pop.
Side Dishes
These cupcakes are delightful on their own but also pair well with a light herbal tea like chamomile or mint, which won’t overwhelm the bright citrus and berry flavors. A simple fruit salad with complementary berries or citrus slices creates a fresh accompaniment perfect for brunch or afternoon tea.
Creative Ways to Present
For a special occasion, arrange the cupcakes on a tiered stand adorned with edible flowers such as pansies or violets to bring a whimsical garden feel. You can also pipe the blackberry frosting into rosettes using a star tip for an extra fancy look that will wow your guests and make the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe feel even more luxurious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes stored in an airtight container at room temperature for up to two days to maintain freshness. If your kitchen is warm, storing them in the fridge will help preserve the frosting, though bring them back to room temperature prior to serving for the best flavor and texture.
Freezing
These cupcakes freeze beautifully! Wrap each cupcake tightly in plastic wrap and place in an airtight container or freezer bag. They’ll keep well for up to three months. When ready to enjoy, thaw overnight in the fridge, then bring to room temperature before serving.
Reheating
To refresh thawed cupcakes, warm them gently in a microwave for 10-15 seconds, but avoid overheating so the frosting stays intact and the cake doesn’t dry out. This brief warmth brings softness back without sacrificing the frosting’s beautiful texture.
FAQs
Can I use frozen blackberries for the frosting?
Absolutely! Frozen blackberries work well; just thaw and drain excess liquid before pureeing and cooking the frosting to avoid excess moisture.
What can I substitute for sour cream if I don’t have any?
You can substitute sour cream with plain Greek yogurt or buttermilk in the same quantity to keep the cupcakes moist and slightly tangy.
Are poppy seeds necessary in this recipe?
While not mandatory, poppy seeds add a delightful crunch and nuttiness that perfectly complement the lemon flavor, so they’re highly recommended.
How do I prevent the frosting from being too runny?
Make sure to cook the blackberry puree until thickened to reduce moisture, and adjust powdered sugar and cream slowly to achieve the right consistency before frosting.
Can I make these cupcakes gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free baking blend that includes xanthan gum, you can make a delicious gluten-free version of this Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe.
Final Thoughts
This Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe truly feels like sunshine on a plate — bright, sweet, and utterly irresistible. Whether you’re baking for a special occasion or just to brighten an ordinary day, these cupcakes deliver joy in every bite. I can’t wait for you to try them and share the love with your favorite people!
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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Total Time: 2 hours (including cooling and frosting prep)
- Yield: 14 servings 1x
Description
Delight in these moist and flavorful Lemon Poppy Seed Cupcakes topped with a luscious homemade blackberry frosting. Bursting with fresh lemon zest and juice, studded with crunchy poppy seeds, and finished with a rich, tangy blackberry frosting, these cupcakes are perfect for any occasion.
Ingredients
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, or more if needed
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution and a light cupcake texture.
- Cream Butter, Sugar & Zest: In a separate large bowl, beat the softened unsalted butter, sugar, and lemon zest until the mixture becomes fluffy and light to incorporate air.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Combine Sour Cream and Flour: Alternately add the sour cream and the dry flour mixture to the wet ingredients, starting and ending with the flour, mixing gently to avoid overmixing.
- Fold in Lemon Juice and Poppy Seeds: Gently fold in the fresh lemon juice and poppy seeds to maintain a light batter and evenly distribute flavors.
- Bake the Cupcakes: Divide the batter evenly among the prepared muffin cups and bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare Blackberry Puree: Blend the blackberries until smooth and strain through a fine sieve to remove seeds. Cook the blackberry puree over medium heat until thickened to intensify flavor and reduce moisture for the frosting.
- Make the Frosting: Beat the softened butter, powdered sugar, and salt together until creamy. Slowly add the thickened blackberry puree and mix well. Adjust frosting consistency by adding more cream or puree as needed to achieve a spreadable texture.
- Frost the Cupcakes: Using a spatula or piping bag, frost the cooled cupcakes evenly with the blackberry frosting. Serve and enjoy!
Notes
- Room temperature ingredients help create a smoother batter and better rise.
- Freshly squeezed lemon juice and zest provide the best lemon flavor; avoid bottled lemon juice.
- Blackberry puree can be made ahead and refrigerated for up to two days.
- Adjust frosting thickness by adding cream gradually to avoid overly thin or thick frosting.
- Store frosted cupcakes in an airtight container in the refrigerator; bring to room temperature before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
