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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat combining the zesty freshness of lemon and the crunch of poppy seeds with a rich, fruity blackberry frosting. Perfectly moist cupcakes baked to golden perfection, topped with a luscious homemade blackberry frosting that balances tart and sweet flavors for an irresistible dessert.

Ingredients

Lemon Poppy Seed 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, if needed

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners to prepare for baking. This recipe makes about 14 cupcakes.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk them to combine evenly.
  3. Cream Butter, Sugar, and Lemon Zest: In a separate large bowl, beat the softened butter with the white sugar and lemon zest until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, ensuring the mixture stays smooth.
  5. Incorporate Sour Cream and Flour Mixture: With the mixer on low speed, add half of the sour cream followed by half of the sifted flour mixture. Stop mixing and scrape down the bowl, then repeat with the remaining sour cream and flour mixture, mixing gently to combine.
  6. Fold in Lemon Juice and Poppy Seeds: Gently fold the lemon juice and poppy seeds into the batter to evenly distribute without overmixing.
  7. Fill Muffin Pans and Bake: Spoon the batter into the prepared liners, filling each about two-thirds full. Bake one tray at a time on the middle rack for 16-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pans for at least 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare Blackberry Puree: Place blackberries in a blender or food processor and blend until smooth. Press the puree through a fine sieve to remove seeds, working in batches as needed.
  9. Simmer Purée: Transfer the seedless blackberry purée to a small-medium saucepan over low heat. Simmer gently while stirring occasionally for 10-20 minutes until thick like jam. Remove from heat and allow to cool completely. You will have about 2-4 tablespoons of thickened purée.
  10. Make Frosting Base: Beat the softened butter in a large bowl until soft and creamy. On low speed, add 2 cups of powdered sugar and salt, beating to combine.
  11. Add Blackberry Purée and Powdered Sugar: Beat in 2 tablespoons of the cooled blackberry purée. Gradually add the remaining powdered sugar in half-cup increments, adding a little more blackberry purée or cream as needed to achieve smooth, spreadable frosting.
  12. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a large tip (such as 1M) and pipe decorative swirls onto the cooled cupcakes, or spread with a knife as desired.

Notes

  • Use fresh lemon zest and juice for the brightest flavor; avoid the bitter white pith when zesting.
  • Make sure butter and sour cream are at room temperature to ensure smooth batter and frosting.
  • If blackberries are frozen, thaw and drain excess liquid before blending to avoid watery frosting.
  • The thickness of the blackberry purée can be adjusted by simmering longer or shorter; thicker purée yields a firmer frosting.
  • Store frosted cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.
  • For a dairy-free version, substitute butter and sour cream with plant-based alternatives but expect slight flavor and texture differences.

Find it online: https://crispcharm.com/lemon-poppy-seed-cupcakes-with-blackberry-frosting-recipe/