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
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 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.
