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
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
- 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.
