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
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, 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
