If you’re ready to brighten up your dessert table with a burst of sunshine and berry sweetness, then this Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe is exactly what you need. These cupcakes combine the zesty tang of fresh lemon and the delightful crunch of poppy seeds in a tender cake, topped with a luscious, vibrant blackberry frosting that’s as stunning as it is delicious. It’s a recipe that takes everyday ingredients and transforms them into a show-stopping treat perfect for brunch, afternoon tea, or any celebration that calls for a pop of flavor and color.
Ingredients You’ll Need
Getting the ingredients right is the secret to achieving perfect texture, flavor balance, and that gorgeous look. Each component here is straightforward but works in harmony to create cupcakes that are light, moist, and full of character.
- 1 1/2 cups all-purpose flour: The base that gives structure and crumb to your cupcakes.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully and keeps them light.
- 1/2 teaspoon baking soda: Adds a touch of lift alongside the baking powder for perfect fluffiness.
- 1/4 teaspoon salt: Enhances all flavors, balancing the sweet and tart elements.
- 1/2 cup unsalted butter, softened: Contributes richness and moisture to the batter.
- 1 cup white sugar: Sweetens the cake while helping to create a tender crumb.
- 2 tablespoons lemon zest: Bursts with bright citrus aroma and flavor throughout the cake.
- 2 large eggs: Provide structure and help bind all ingredients together smoothly.
- 1 teaspoon vanilla extract: Adds a subtle background warmth that complements the lemon beautifully.
- 2/3 cup sour cream: Keeps the cupcakes moist and tender with a slight tang.
- 3 tablespoons freshly squeezed lemon juice: Brings that signature fresh lemon zing to the batter.
- 1 1/2 tablespoons poppy seeds: Add delightful speckles and a gentle crunch to every bite.
- 1 1/2 cups blackberries (fresh or frozen): The star of the frosting, offering natural sweetness and vibrant color.
- 1 cup unsalted butter, softened: Creates the creamy base for the luscious frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1/4 teaspoon salt: Balances the sweetness of the frosting.
- 1 tablespoon cream (or more if needed): Adjusts frosting texture for a smooth, easy-to-spread finish.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare and Bake the Cupcakes
Start by preheating your oven to 350 degrees Fahrenheit and lining two muffin tins with paper liners. Sift the flour, baking powder, baking soda, and salt into a bowl to ensure even distribution and a light batter. Next, in a large mixing bowl, beat the softened butter, sugar, and lemon zest together until the mixture is fluffy and pale, which helps infuse your cupcakes with vibrant lemon aroma. Add in the eggs one at a time, beating until each is well incorporated, then stir in the vanilla extract.
Step 2: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture. This technique prevents overmixing while keeping the batter moist and tender. Once blended, gently fold in the freshly squeezed lemon juice and poppy seeds—these little seeds add a wonderful texture and a subtle nutty flavor that’s essential in the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe.
Step 3: Bake and Cool
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full for ideal rise. Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the pans for a few minutes before transferring to a wire rack to cool completely—this step prevents sogginess when you frost them later.
Step 4: Make the Blackberry Frosting
While the cupcakes cool, you can prepare the luscious blackberry frosting. Begin by blending the blackberries until smooth, then strain the puree through a fine sieve to remove seeds for a silky frosting texture. Cook the puree gently in a saucepan until it thickens—this concentrates the flavor and prevents the frosting from being too runny. In a stand mixer, beat the softened butter, powdered sugar, and salt until light and fluffy. Slowly add the cooled blackberry puree, mixing thoroughly. Adjust the frosting’s consistency with additional puree or cream to achieve that perfect spreadable texture.
Step 5: Frost the Cupcakes
Once the cupcakes are completely cool, generously frost each one with the blackberry icing using a spatula or piping bag. The vibrant purple frosting against the pale lemon cake is a feast for the eyes and palate alike, completing your Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe with a flourish.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
To elevate presentation and hint at the flavors inside, consider garnishing your cupcakes with fresh blackberries, a sprinkle of lemon zest, or tiny edible flowers. These little touches make each cupcake feel extra special and inviting, perfect for parties or gifting.
Side Dishes
Pair these cupcakes with a light afternoon tea or a refreshing fruit salad to complement the citrus and berry notes. A delicate green tea or sparkling lemonade also pairs wonderfully, enhancing the bright flavors without overwhelming them.
Creative Ways to Present
For a charming twist, display the cupcakes in a rustic wooden box lined with parchment or on a tiered cake stand surrounded by fresh flowers and greenery. Individually wrapped in clear boxes or cellophane tied with a ribbon, they also make thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes fresh by storing them in an airtight container in the refrigerator. They’ll stay moist and flavorful for up to three days, making it easy to enjoy every last bite.
Freezing
If you want to prepare cupcakes ahead of time, you can freeze unfrosted cupcakes tightly wrapped in plastic wrap and placed in a freezer bag for up to two months. Defrost completely before frosting to preserve texture and flavor.
Reheating
To enjoy the cupcakes as if freshly baked, warm them gently at room temperature or microwave for 10 to 15 seconds once frosted. This softens the cupcake and frosting slightly, creating a tender, melt-in-your-mouth experience.
FAQs
Can I use frozen blackberries for the frosting?
Absolutely! Frozen blackberries work beautifully once thawed and pureed, just be sure to strain the seeds well to keep the frosting smooth and creamy.
Is there a substitute for sour cream in the recipe?
You can substitute sour cream with an equal amount of Greek yogurt or buttermilk, which will maintain the tender texture and slight tang in the cupcakes.
How many cupcakes does this recipe yield?
This recipe makes about 14 standard-sized cupcakes, perfect for sharing or saving some for later enjoyment.
Can I make these cupcakes gluten-free?
Yes! Use a gluten-free all-purpose flour blend that contains xanthan gum to mimic the structure that regular flour provides.
What’s the best way to remove blackberry seeds from the puree?
Using a fine mesh sieve and pressing the puree with the back of a spoon is effective for removing seeds, resulting in a smooth frosting texture.
Final Thoughts
This Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe is a delightful blend of fresh, vibrant flavors and textures that’s sure to become a beloved favorite in your baking repertoire. Whether you’re making them for a special occasion or simply to brighten a day, these cupcakes bring joy with every bite. So go on, gather your ingredients, and bake a batch — you’ll be so glad you did!
Print
Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Total Time: 2 hours (including cooling and frosting preparation)
- Yield: 14 cupcakes 1x
Description
These Lemon Poppy Seed Cupcakes are a bright, tangy treat perfectly balanced with a hint of sweetness and a delightful poppy seed crunch. Topped with a luscious blackberry frosting made from fresh or frozen blackberries, these cupcakes are bursting with vibrant flavors ideal 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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with cupcake liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and a lighter cupcake texture.
- Cream Butter, Sugar, and Lemon Zest: In a separate mixing bowl, beat the softened butter, white sugar, and lemon zest together until the mixture becomes fluffy and light. This will help incorporate air into the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract, enhancing the cupcake’s flavor.
- Combine Sour Cream and Flour Mixture: Alternately add the sour cream and the sifted flour mixture to the wet ingredients, beginning and ending with the flour. Mix gently to avoid overworking the batter.
- Fold in Lemon Juice and Poppy Seeds: Gently fold in the freshly squeezed lemon juice and poppy seeds to integrate their flavors without deflating the batter.
- Fill Muffin Pans and Bake: Spoon the batter evenly into the prepared muffin pans, filling each liner about three-quarters full. Bake in the preheated oven for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Blackberry Puree: While the cupcakes bake, blend the blackberries until smooth. Strain the puree through a fine mesh to remove seeds for a silky frosting texture. Cook the blackberry puree gently until it thickens slightly, then set aside to cool.
- Make Blackberry Frosting: Beat the softened butter, powdered sugar, and salt in a large bowl until light and fluffy. Gradually add the cooled blackberry puree, mixing well to combine. Adjust frosting consistency by adding more cream or puree as needed.
- Frost Cupcakes: Once cupcakes have cooled completely, spread or pipe the blackberry frosting evenly over the tops. Serve and enjoy your vibrant lemon poppy seed cupcakes with blackberry frosting!
Notes
- For best results, use room temperature ingredients to ensure proper batter consistency.
- Fresh lemon zest and juice provide the brightest flavor, but bottled lemon juice can be used in a pinch.
- Adjust the blackberry frosting thickness by adding cream gradually to avoid it being too runny.
- The blackberry puree can be prepared a day ahead and stored refrigerated to save time.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
