Description
Delightfully moist Lemon Poppy Seed Cupcakes topped with a luscious blackberry frosting. These cupcakes combine zesty lemon flavor and crunchy poppy seeds with a creamy, naturally fruity 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 (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
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 as needed)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F and line 2 muffin pans with cupcake liners. This will yield approximately 14 cupcakes.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Cream butter and sugar: In a separate large bowl, beat the softened butter, white sugar, and lemon zest together until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- Incorporate sour cream and flour mixture: With the mixer on low speed, alternately beat in half of the sour cream and half of the dry ingredient mixture. Turn off the mixer and scrape down the bowl sides.
- Repeat mixing: Repeat the process with the remaining sour cream and flour mixture, mixing just until combined.
- Fold in lemon juice and poppy seeds: Gently fold in the freshly squeezed lemon juice and poppy seeds using a spatula to keep the batter airy.
- Fill cupcake liners: Spoon the batter evenly into the prepared muffin pans, filling each about two-thirds full.
- Bake cupcakes: Bake one tray at a time on the middle oven rack for 16-20 minutes, or until the tops are set and a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare blackberry puree: Add blackberries to a blender or food processor and blend until smooth. Press the puree through a sieve to remove seeds, working with half the puree at a time using the back of a spoon.
- Simmer puree: Transfer the seedless blackberry puree to a small saucepan over low heat. Simmer gently, stirring occasionally, for 10-20 minutes until thickened like jam. Remove from heat and cool completely. Yield about 2-4 tablespoons.
- Beat butter for frosting: In a large bowl, beat softened butter until soft and creamy.
- Add powdered sugar and salt: Turn mixer to low and add 2 cups of powdered sugar and salt, beating until incorporated.
- Incorporate blackberry puree: Beat in 2 tablespoons of the cooled thick blackberry puree until combined.
- Add remaining powdered sugar and adjust frosting: Gradually beat in the remaining powdered sugar about 1/2 cup at a time, adding a small amount of blackberry puree or cream to achieve desired consistency.
- Frost cupcakes: Transfer the frosting to a piping bag fitted with a 1M tip or use a knife; frost the cooled cupcakes evenly and serve.
Notes
- Room temperature ingredients (butter, eggs, sour cream, vanilla) help create a smoother batter and even baking.
- If fresh lemons are unavailable, bottled lemon juice can be used but fresh zest is recommended for best flavor.
- The blackberry puree can be made ahead and refrigerated for up to 2 days.
- For a more intense poppy seed flavor, toast the seeds lightly before adding to the batter.
- Frozen blackberries should be thawed and drained before pureeing.
- If frosting is too thick, add cream a teaspoon at a time to reach desired spreading consistency.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon poppy seed cupcakes, lemon cupcakes, blackberry frosting, homemade cupcakes, fruity frosting, lemon dessert
