If you’re on the hunt for an irresistible treat that balances brightness with a touch of whimsy, let me introduce you to the delightful world of the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe. These cupcakes burst with zesty lemon flavor complemented perfectly by crunchy poppy seeds, while the luscious blackberry frosting adds a jewel-toned, fruity swirl that’s both vibrant and indulgent. Whether you’re baking for a special occasion or simply craving a fresh, homemade delight, this recipe brings together simple ingredients in a way that will make your taste buds dance and your heart smile.
Ingredients You’ll Need
Every great recipe starts with the right ingredients, and this one is no exception. Each element here plays a vital role, from providing structure and moisture to delivering bright, fresh flavors and beautiful texture. I love how approachable these ingredients are, yet together they create something truly elevated.
- 1 1/2 cups all-purpose flour: The foundation of your cupcakes, providing that tender crumb we all love.
- 1 teaspoon baking powder: Helps your cupcakes rise perfectly light and fluffy.
- 1/2 teaspoon baking soda: Works alongside baking powder for the ideal texture.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture that makes each bite so satisfying.
- 1 cup white sugar: Sweetens the cupcakes just right without overpowering the lemon.
- 2 tablespoons lemon zest: Packs a burst of fresh, citrusy aroma and flavor.
- 2 large eggs: Give structure and help bind everything together.
- 1 teaspoon vanilla extract: Adds warmth and depth to the lemon’s brightness.
- 2/3 cup sour cream: Keeps the cupcakes tender and moist with a subtle tang.
- 3 tablespoons freshly squeezed lemon juice: Intensifies that vibrant lemon flavor we crave.
- 1 1/2 tablespoons poppy seeds: Tiny crunchy bursts that add a delightful texture and visual pop.
- 1 1/2 cups blackberries, fresh or frozen: The star of the frosting, giving that gorgeous purple color and juicy sweetness.
- 1 cup unsalted butter, softened: For that creamy base in the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1/4 teaspoon salt: Balances the sweetness in the frosting and lifts the blackberry flavor.
- 1 tablespoon cream (or more if needed): Adjusts frosting consistency until it’s silky and spreadable.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F and lining two muffin pans with cupcake liners. Then, sift together your flour, baking powder, baking soda, and salt—this ensures even distribution and a fluffier texture. In a separate bowl, cream the softened butter, sugar, and fragrant lemon zest until the mixture is light and fluffy. Next, beat in your eggs one at a time, mixing just until incorporated, followed by the vanilla extract. Alternate adding the sour cream and sifted dry ingredients to the butter mixture, beginning and ending with the dry. Finally, fold in the freshly squeezed lemon juice and the little bursts of crunch, the poppy seeds. Scoop the batter evenly into your cupcake liners and bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Make the Blackberry Frosting
While your cupcakes are baking, it’s time to make the frosting that will steal the show. Blend the blackberries until smooth, then strain the puree through a fine-mesh sieve to remove the seeds—this step makes the frosting silky without any unwanted crunch in every bite. Next, simmer the puree in a saucepan over medium heat until it thickens slightly; this concentrates the flavors. In a mixing bowl, beat the softened butter, powdered sugar, and salt until creamy and fluffy. Slowly add the thickened blackberry puree, mixing as you go, and adjust the consistency with cream if it feels too stiff. The result is a luscious, vibrant frosting that tastes fresh and slightly tart—perfect for balancing the sweet cupcakes.
Step 3: Assemble and Frost
Once the cupcakes have cooled completely, generously frost each one with the blackberry buttercream using an offset spatula or a piping bag fitted with your favorite tip. The combination of lemon and blackberry is simply irresistible when paired with this irresistibly smooth frosting — get ready for compliments!
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
To elevate the presentation and add a little extra flair, try garnishing your cupcakes with a few fresh blackberries or a light sprinkle of extra poppy seeds on top of the frosting. A thin strip of lemon zest curled elegantly also adds a fresh look and an aromatic hint.
Side Dishes
These cupcakes pair beautifully with a hot cup of tea, especially varieties like Earl Grey or chamomile, which help highlight the citrus notes. For a brunch gathering, serving alongside a fresh fruit salad or a platter of assorted cheeses can balance the sweet and tart flavors wonderfully.
Creative Ways to Present
If you’re hosting a party, consider arranging these cupcakes on a tiered stand surrounded by sprigs of fresh mint and lemon slices for a fresh, inviting display. You can also dust them lightly with edible glitter or a soft sprinkle of powdered sugar for a magical touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying this delightful Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps keep the frosting fresh and the cupcakes moist without drying out.
Freezing
If you want to prepare ahead or save some cupcakes for later, freeze them un-frosted in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container. You can store them like this for up to 3 months. When you’re ready, thaw at room temperature and frost just before serving.
Reheating
To refresh refrigerated cupcakes, let them come to room temperature for about 30 minutes before serving. Avoid microwaving as it can melt the frosting and change the texture. For frozen cupcakes, thaw completely before frosting and serving.
FAQs
Can I use frozen blackberries for the frosting?
Absolutely! Frozen blackberries work just as well as fresh ones. Just be sure to thaw and drain them well before blending and cooking the puree for the frosting.
What can I substitute for sour cream in the cupcakes?
If you don’t have sour cream, plain Greek yogurt is a fantastic substitute. It provides similar tang and moisture that keep the cupcakes tender.
How do I get the lemon zest without the bitter pith?
Use a microplane or fine grater and only zest the yellow part of the lemon’s skin, avoiding the white pith underneath, which is bitter.
Can I make the frosting less sweet?
Yes! You can reduce the powdered sugar slightly and increase the blackberry puree a bit for more fruit-forward flavor without as much sweetness.
Are these cupcakes gluten-free?
Not in this recipe—they use all-purpose flour. But you could experiment with a gluten-free all-purpose blend, just keep in mind texture and rise might be slightly different.
Final Thoughts
Taking the time to create these Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe is a joyful experience that rewards you with fresh, vibrant flavors and a perfect balance of textures. Whether baking for yourself, family, or friends, this recipe is a wonderful way to bring smiles and a little sunshine into any day. So don’t hesitate—get your apron on and make a batch to brighten up your kitchen and satisfy those sweet cravings!
Print
Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours including frosting preparation and cooling
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Poppy Seed Cupcakes are a delightful combination of tangy lemon flavor and crunchy poppy seeds, topped with a luscious blackberry frosting made from fresh or frozen blackberries. Perfectly moist and bursting with citrus notes, these cupcakes are a refreshing treat 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 prepare pans: Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners to ensure easy removal and clean baking.
- Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl to evenly distribute the leavening agents and salt.
- Cream butter, sugar, and lemon zest: In a large bowl, beat the softened butter, white sugar, and lemon zest until the mixture is light and fluffy, which will help incorporate air for a soft cupcake texture.
- Add eggs and vanilla: Beat in the large eggs one at a time, followed by the vanilla extract, making sure each is fully incorporated before adding the next.
- Combine wet and dry ingredients: Alternately add the sour cream and sifted flour mixture to the butter mixture, beginning and ending with the flour, mixing gently but thoroughly after each addition to maintain batter fluffiness.
- Fold in lemon juice and poppy seeds: Carefully fold the freshly squeezed lemon juice and poppy seeds into the batter to evenly disperse the flavors and seeds without overmixing.
- Fill pans and bake: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full, and bake in the preheated oven for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare blackberry frosting: While cupcakes bake, blend blackberries until smooth, then strain through a fine sieve to remove seeds. Cook the blackberry puree in a saucepan over medium heat until it thickens to desired consistency, allowing excess moisture to evaporate.
- Make frosting base: In a mixing bowl, beat the softened butter, powdered sugar, and salt together until light and fluffy.
- Incorporate blackberry puree: Slowly add the thickened blackberry puree to the butter mixture, beating well to combine. Adjust frosting consistency by adding more puree or cream as needed to achieve a spreadable texture.
- Frost cupcakes: Once cupcakes have cooled completely, generously frost them with the blackberry frosting using a piping bag or a knife for a beautiful finish.
Notes
- Lemon zest and juice should be fresh for the best citrus flavor.
- Ensure butter and sour cream are at room temperature to create smooth batter and frosting.
- You can substitute blackberries with other berries like raspberries or blueberries for different flavors.
- Chilling the frosting slightly before applying can make it easier to spread.
- Store cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.
