If you’re looking for a fresh spin on classic cupcakes, Lemon Poppy Seed Cupcakes with Blackberry Frosting are pure joy in a bite. Each fluffy, citrus-scented cake is dotted with crunchy poppy seeds and topped with a swirl of dreamy, vivid blackberry buttercream that’s almost too pretty to eat. The zippy lemon and sweet berries are a match made in dessert heaven, making these cupcakes irresistible for any celebration or just to turn an ordinary day into something special.
Ingredients You’ll Need
Every element in this ingredient list comes together to create the perfect balance of bright, tart, and sweet flavors. These are straightforward pantry staples with a few special touches—like sour cream for extra moisture and blackberries for that beautiful frosting hue.
- All-purpose flour: Gives the cupcakes structure while keeping them tender. Spoon and level for accuracy.
- Baking powder & baking soda: These help your cupcakes rise sky-high and stay fluffy.
- Salt: Just a pinch to balance the sweetness and bring the flavors alive.
- Poppy seeds: Add a signature crunch and a nutty aroma to every bite.
- Unsalted butter: The base for both the cakes and the frosting; use room temperature for an airy texture.
- Granulated sugar: Sweetens the cakes without overwhelming the lemon.
- Eggs: Bind the batter and add richness for soft, light crumbs.
- Vanilla extract: Deepens the overall flavor and complements the citrus notes.
- Lemon zest: The key to electric lemon aroma—use freshly zested lemon for the best flavor punch.
- Lemon juice: Freshly squeezed brings out the brightest citrus tang.
- Sour cream: Makes the cupcakes extra moist and delicately rich.
- Whole milk: Helps meld everything together and preserves a tender crumb.
- Fresh blackberries: Create an intense berry puree for that signature frosting color and fruity depth.
- Powdered sugar: The prime sweetener for a silky-smooth buttercream finish.
- Vanilla extract (frosting): Adds subtle warmth, rounding out the berry flavor.
- Pinch of salt (frosting): Enhances every note in the frosting and cuts through the sweetness.
- Optional lemon extract: For lemon-lovers, sneak a drop into the batter for an even bigger citrus kick.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting
Step 1: Prep and Preheat
Begin by heating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners. This little step makes life easier when it comes time to remove and serve your cupcakes, plus it keeps them looking neat and uniform. A well-prepped pan is the secret start to bakery-worthy cupcakes.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Even distribution is key so each cupcake gets those delightful pops of crunch and rises evenly. The poppy seeds speckle the batter with texture and visual appeal, while the right ratio of leaveners ensures every cake is soft and bouncy.
Step 3: Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the room temperature butter and sugar until fluffy and pale. This step infuses air, giving your cupcakes their trademark light crumb. Don’t skimp here—cream until the mixture looks almost whipped.
Step 4: Add Eggs and Flavors
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract, then follow with the fresh lemon zest and lemon juice. The combination adds sunny flavor and keeps the batter deliciously aromatic.
Step 5: Fold in Sour Cream and Milk
Mix in the sour cream, blending until smooth. Then, alternate adding the dry mixture and the milk, starting and finishing with the dry. This method keeps the batter from getting overworked—resulting in the most tender cupcakes you’ve ever tasted.
Step 6: Fill and Bake
Divide the batter evenly among the liners, filling each about two-thirds full for the perfect dome. Pop into your preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack so the frosting won’t melt.
Step 7: Make the Blackberry Frosting
While the cupcakes cool, simmer blackberries and lemon juice in a small saucepan until the berries break down. Press the mixture through a fine mesh sieve to remove seeds and create a vibrant, smooth puree. Allow the puree to fully cool—this is crucial for a frosting that holds its shape.
Step 8: Whip Up the Frosting
In a large bowl, beat the butter until creamy and pale. Mix in the cooled blackberry puree, then slowly add the powdered sugar, vanilla, and salt. Beat until the frosting is luxuriously smooth and fluffy, tasting as you go to adjust the sweetness to your liking. The color is as gorgeous as the flavor!
Step 9: Frost and Finish
Spoon the frosting into a piping bag or use an offset spatula to generously swirl it atop the cooled cupcakes. Feel free to get fancy with your piping tips or keep it simple—the bright purple frosting is guaranteed to make Lemon Poppy Seed Cupcakes with Blackberry Frosting stand out on any dessert table.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting
Garnishes
A fresh blackberry or a tiny wedge of lemon perched on top of each cupcake adds sparkle and signals what awaits inside. For even more panache, a pinch of extra poppy seeds or delicate lemon zest curls make each cupcake look like a tiny masterpiece.
Side Dishes
These cupcakes shine as a standalone treat, but they pair beautifully with a simple fruit salad or a tall glass of iced tea. Lemon Poppy Seed Cupcakes with Blackberry Frosting also feel right at home beside a platter of tea sandwiches for a whimsical brunch or afternoon garden party.
Creative Ways to Present
Show off the vibrant colors by arranging the cupcakes on a tiered dessert stand. If it’s a special occasion, alternate piping patterns or use edible flowers for a show-stopping effect. Lemon Poppy Seed Cupcakes with Blackberry Frosting also make sweet party favors—just tuck them into clear boxes and tie with a ribbon.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep cupcakes in an airtight container at room temperature for up to a day, or in the refrigerator for up to three days for maximum freshness. The flavor only gets more pronounced as the lemon and berry notes mingle.
Freezing
If you’d like to store cupcakes longer, freeze the unfrosted cakes tightly wrapped for up to two months. The blackberry frosting can also be frozen separately—simply thaw both in the fridge and whip the frosting again before use. This way, Lemon Poppy Seed Cupcakes with Blackberry Frosting are always within arm’s reach.
Reheating
Let chilled cupcakes come to room temperature before serving so the flavors and frosting texture are at their best. No need for a microwave—just a little patience so the buttercream can soften naturally.
FAQs
Why use sour cream in the cupcake batter?
Sour cream adds unbeatable richness and moisture, resulting in cupcakes that are supremely soft and tender without being overly dense. It helps Lemon Poppy Seed Cupcakes with Blackberry Frosting stay light yet satisfying.
Can I use frozen blackberries for the frosting?
Absolutely! Just make sure to thaw and drain them thoroughly before pureeing. Frozen berries can be a great alternative when fresh ones aren’t in season and will create the same brilliant purple hue in the frosting.
How do I keep the frosting from turning runny?
The key is to cool the blackberry puree completely before mixing it into the butter and powdered sugar. If the frosting is too soft, a little extra powdered sugar will help it hold those gorgeous swirls.
What piping tip works best for these cupcakes?
A large star or round tip will showcase the blackberry frosting beautifully, but honestly, any tip you have on hand will spread the bold color and flavor perfectly. Sometimes, a rustic swoop with a spatula looks just as chic.
Can I make mini cupcakes with this recipe?
Yes! Simply use a mini muffin tin and line with mini wrappers, bake for 10 to 12 minutes, and keep a close eye as they’ll cook faster. The recipe yields about 30 mini Lemon Poppy Seed Cupcakes with Blackberry Frosting—perfect for parties and sharing.
Final Thoughts
If you’re craving something bright, fruity, and undeniably fun, don’t hesitate to whip up a batch of Lemon Poppy Seed Cupcakes with Blackberry Frosting. This recipe brings sunshine to your kitchen and is guaranteed to win smiles from everyone who tries it. Grab your lemons and blackberries, and let your baking adventure begin!
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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat that perfectly balances citrusy flavors with the sweetness of blackberries. The light and fluffy cupcakes paired with the vibrant frosting make for a visually stunning and delicious dessert.
Ingredients
Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup sour cream
- ¼ cup whole milk
Frosting:
- ½ cup fresh blackberries
- 1 tbsp lemon juice
- 1 cup unsalted butter (room temperature)
- 3½ cups powdered sugar
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare the cupcake pan: Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Prepare the cupcake batter: Whisk together dry ingredients in a bowl. In a separate bowl, beat butter and sugar, add eggs and flavorings, then mix in sour cream and alternate with dry ingredients and milk.
- Bake the cupcakes: Divide batter into liners and bake for 18–20 minutes until done. Let cool.
- Make the blackberry frosting: Simmer blackberries and lemon juice, strain, and let cool. Beat butter, add blackberry puree, powdered sugar, vanilla, and salt. Frost cooled cupcakes.
Notes
- If blackberries are out of season, frozen berries work too—just thaw and drain first.
- You can adjust the frosting’s sweetness by adding more or less powdered sugar.
- For extra lemon flavor, add a few drops of lemon extract to the cupcake batter.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
