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
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 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
