There is something truly magical about a bright and zesty treat that also surprises you with bursts of texture, and that is exactly what the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe offers. These cupcakes marry the fresh, tangy brightness of lemon with the delightful crunch of poppy seeds, all crowned with a luscious, fruity blackberry frosting that adds just the right amount of sweetness and vibrancy. If you love cupcakes that are as fun to eat as they are to look at, this recipe will feel like a sunny celebration in every bite.
Ingredients You’ll Need
Every successful dessert begins with the right ingredients, and this recipe is no exception. The ingredients here are simple, wholesome, and each one plays a crucial role in delivering the texture, flavor, and color that make these cupcakes so memorable.
- 1 1/2 cups all-purpose flour: The foundation for creating a tender yet sturdy cupcake base.
- 1 teaspoon baking powder: Helps lighten the batter and ensures a perfect rise.
- 1/2 teaspoon baking soda: Works with the sour cream to provide a fluffy crumb.
- 1/4 teaspoon salt: Balances flavor and enhances the other ingredients.
- 1/2 cup unsalted butter, softened to room temperature: Adds richness and moisture.
- 1 cup white sugar: Sweetens the cupcakes while helping to create a soft texture.
- 2 tablespoons lemon zest*: Provides intense, fragrant lemon flavor that shines through.
- 2 large eggs: Bind everything together and add structure.
- 1 teaspoon vanilla extract, room temperature: Enhances the overall flavor depth.
- 2/3 cup sour cream, room temperature: Adds moisture and a subtle tang that balances sweetness.
- 3 tablespoons lemon juice*, freshly squeezed: Punches up the citrus notes with fresh acidity.
- 1 1/2 tablespoons poppy seeds: Deliver a delightful crunch and nutty flavor.
- 1 1/2 cups blackberries, fresh or frozen: The star of the frosting, bringing a juicy, natural sweetness and stunning color.
- 1 cup unsalted butter, softened to room temperature (for frosting): Creates a creamy, luscious base for the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable texture.
- 1/4 teaspoon salt (for frosting): Balances the sweetness and highlights the berry flavor.
- 1 tablespoon cream, or more if needed (for frosting): Adjusts the frosting’s consistency for a smooth finish.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to 350°F (175°C). Line two muffin pans with cupcake liners to make clean-up easy and keep your cupcakes perfectly shaped. Next, sift together the all-purpose flour, baking powder, baking soda, and salt into a medium bowl. This step ensures all dry ingredients are evenly combined and lightens the flour for a tender crumb.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, beat the softened butter, white sugar, and lemon zest with an electric mixer until the mixture is light, fluffy, and fragrant. This step not only adds moisture but also infuses the batter with that irresistible lemon aroma, setting the tone for your beautiful cupcakes.
Step 3: Incorporate Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition for a smooth, cohesive batter. Follow with the vanilla extract. These ingredients work together to provide structure and a subtle sweetness that complements the lemony brightness.
Step 4: Alternate Adding Sour Cream and Dry Ingredients
Now, with your mixer running on low, add the sour cream and sifted dry ingredients alternately in thirds, starting and ending with the dry ingredients. This technique helps maintain the batter’s lightness and produces moist cupcakes. Finally, fold in the fresh lemon juice and poppy seeds gently by hand to evenly distribute their flavors and crunch.
Step 5: Bake the Cupcakes
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow space for rising. Bake in the preheated oven for 16-20 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cupcakes to cool completely on a wire rack before frosting.
Step 6: Make the Blackberry Frosting
For the frosting, start by blending the blackberries until smooth, then strain the puree to remove the seeds for a silky texture. Simmer the blackberry puree in a saucepan over medium heat until it thickens slightly—this step intensifies the berry flavor and reduces excess moisture. In a mixing bowl, beat the softened butter, powdered sugar, and salt together until fluffy. Gradually add the cooled blackberry puree and blend until combined. Adjust the frosting’s consistency with extra cream or puree as needed, then spread or pipe it generously onto the cooled cupcakes.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
Enhance the already stunning Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe by adding a few fresh blackberries on top or a small sprinkle of lemon zest for an extra pop of color and flavor. A tiny edible flower, such as a viola or pansy, can also be a whimsical touch that makes each cupcake feel like a special little gift.
Side Dishes
These cupcakes shine on their own but pair beautifully with light, refreshing sides like a crisp green salad with citrus vinaigrette or a cup of herbal tea, such as chamomile or mint. For a brunch gathering, they also complement dishes like scrambled eggs or smoked salmon without overwhelming the palate.
Creative Ways to Present
Try serving these cupcakes on a tiered dessert stand for an elegant party display, or arrange them in a colorful box with parchment paper for gifting. You can also experiment by making mini versions for bite-sized delights or even layering the cupcakes with extra blackberry jam in a trifle dish for a show-stopping presentation at your next get-together.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe in an airtight container in the refrigerator. They will stay fresh and delicious for up to three days. Allow them to come to room temperature before serving for the best flavor and texture.
Freezing
You can freeze both unfrosted cupcakes and the frosting separately. For cupcakes, wrap them tightly in plastic wrap and place in a freezer-safe bag for up to two months. Freeze frosting in an airtight container. When ready, thaw the cupcakes and frosting overnight in the fridge, then frost as usual.
Reheating
If you like your cupcakes slightly warm, gently reheat individual cupcakes in a microwave for about 10 seconds once they are at room temperature, but avoid the frosting or it may melt. For a freshly baked feel, pop unfrosted cupcakes briefly in a warm oven before frosting.
FAQs
Can I use frozen blackberries for the frosting?
Absolutely! Frozen blackberries work just as well as fresh ones for the frosting. Just make sure to thaw them completely and strain the puree well to avoid excess seeds in your frosting.
What if I don’t have sour cream; can I substitute it?
You can substitute sour cream with Greek yogurt or buttermilk in the batter to maintain the moisture and slight tang that enhance the cupcakes’ flavor.
Are poppy seeds necessary in this recipe?
While poppy seeds add a wonderful crunch and nutty note, you can omit them if you prefer a smoother texture, though the cupcakes won’t have quite the same signature bite.
How do I prevent the blackberry frosting from being too runny?
Cooking down the blackberry puree until thickened and carefully adjusting the powdered sugar and cream ratios will help keep the frosting thick and spreadable rather than runny.
Can I make these cupcakes vegan or dairy-free?
With some ingredient swaps, such as using vegan butter, plant-based yogurt, and flax eggs, you can adapt this Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe to be vegan or dairy-free. Keep in mind the texture and flavor may vary slightly.
Final Thoughts
If you’re searching for a treat that’s both classic and a little adventurous, the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe is an absolute must-try. It’s the perfect balance of zesty lemon, crunchy poppy seeds, and luscious blackberry that will brighten any occasion and bring smiles all around. Pull out your mixing bowl, gather your ingredients, and make a batch of these cupcakes that feel like sunshine on a plate—they are guaranteed to become a beloved favorite.
Print
Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including cooling and frosting preparation)
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these bright and tangy Lemon Poppy Seed Cupcakes topped with luscious blackberry frosting. These cupcakes combine a moist lemon-infused base with crunchy poppy seeds and a vibrant, fresh blackberry frosting, perfect for spring or summer gatherings.
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
- Prepare Cupcakes Batter: Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners. Sift together the all-purpose flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, beat the softened butter, sugar, and lemon zest together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Ingredients: Alternately add the sour cream and sifted flour mixture to the butter mixture, beginning and ending with the flour. Gently fold in the freshly squeezed lemon juice along with the poppy seeds to combine. Be careful not to overmix to keep the batter light.
- Bake the Cupcakes: Spoon the batter evenly into the prepared muffin pans, filling each liner about 3/4 full. Bake for 16-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
- Prepare Blackberry Puree: While cupcakes are cooling, blend blackberries into a puree and strain it through a fine sieve to remove seeds. Transfer the seedless puree to a small saucepan and cook over medium heat, stirring occasionally, until thickened slightly, about 10 minutes. Let it cool to room temperature.
- Make Blackberry Frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and salt, beating until combined. Add the cooled blackberry puree and continue to beat until fully incorporated. If the frosting is too thick, add cream one teaspoon at a time until you reach your desired consistency.
- Frost Cupcakes: Once the cupcakes are completely cooled, use a spatula or piping bag to frost them generously with the blackberry frosting. Serve fresh and enjoy!
Notes
- Lemon zest and juice are best when freshly squeezed for maximum flavor.
- Using room temperature ingredients ensures a smooth batter and fluffy cupcakes.
- Straining the blackberry puree is important to remove seeds and achieve a smooth frosting.
- You can substitute blackberries with other berries like raspberries or blueberries for variation.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
