Name: Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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 (about 2 lemons); 2 large eggs; 1 teaspoon vanilla extract (room temperature); 2/3 cup sour cream (room temperature); 3 tablespoons freshly squeezed lemon juice; 1 1/2 tablespoons poppy seeds; 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 as needed)

Ingredients

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 freshly squeezed lemon juice

1 1/2 tablespoons poppy seeds

1 1/2 cups blackberries, fresh or frozen

1 cup unsalted butter, softened to room temperature (for frosting)

4 cups powdered sugar

1/4 teaspoon salt

1 tablespoon cream (optional, for frosting consistency)

Instructions

Step 1: Preheat the oven to 350°F and line two muffin pans with liners. This recipe yields about 14 cupcakes.

Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk well to combine.

Step 3: In a separate large bowl, beat the butter, sugar, and lemon zest until light and fluffy.

Step 4: Add the eggs and vanilla extract to the butter mixture, beating until incorporated.

Step 5: On low speed, alternate beating in half the sour cream and half the flour mixture. Scrape the sides of the bowl, then repeat with the remaining sour cream and flour mixture.

Step 6: Gently fold in the lemon juice and poppy seeds.

Step 7: Spoon the batter into the liners, filling each about two-thirds full.

Step 8: Bake one tray at a time on the middle rack for 16–20 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: For the blackberry frosting, blend the blackberries until smooth, then strain the puree through a sieve to remove seeds, pressing with the back of a spoon.

Step 10: Transfer the puree to a small saucepan and simmer gently over low heat, stirring occasionally for 10–20 minutes until thick like jam. Allow to cool completely.

Step 11: In a large bowl, beat the butter until soft. Reduce mixer speed to low and beat in 2 cups powdered sugar and the salt.

Step 12: Beat in 2 tablespoons of the cooled blackberry puree.

Step 13: Gradually add the remaining powdered sugar about half a cup at a time, mixing well. Add more blackberry puree or cream as needed to reach desired frosting consistency.

Step 14: Pipe or spread the frosting onto the cooled cupcakes and serve.

Tips & Variations

Try substituting Greek yogurt for sour cream for a tangier batter and lighter texture.

If fresh blackberries aren’t in season, frozen work well—just thaw before blending.

Add extra lemon zest to the frosting for a brighter citrus flavor.

Use a piping bag with a star tip to create decorative frosting swirls.

FAQs

Can I make the cupcakes without poppy seeds?

Yes, you can omit the poppy seeds if you prefer, though the texture and slight crunch they provide will be missing.

How do I prevent the frosting from becoming too runny?

If your frosting feels too soft, add more powdered sugar a little at a time until it firms up. Chilling the frosting briefly can also help it hold shape better.