Name: Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
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; 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 (optional, if needed for consistency)

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 lemon juice (freshly squeezed)

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 – for frosting

1/4 teaspoon salt – for frosting

1 tablespoon cream (if needed for frosting)

Instructions

Step 1: Preheat the oven to 350°F and line two muffin pans with liners. You will make about 14 cupcakes.

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

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

Step 4: Beat in the eggs one at a time, then add the vanilla extract.

Step 5: With the mixer on low, add half of the sour cream followed by half of the flour mixture. Stop the mixer and scrape the sides of the bowl.

Step 6: Repeat with the remaining sour cream and flour mixture, mixing gently.

Step 7: Fold in the lemon juice and poppy seeds carefully to distribute evenly.

Step 8: Spoon the batter into the prepared pans, filling each about two-thirds full.

Step 9: Bake one tray at a time on the middle rack for 16 to 20 minutes, or until the tops are set and a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: For the blackberry frosting, blend the blackberries until smooth, then press the puree through a sieve to remove seeds.

Step 11: Simmer the seedless puree gently over low heat, stirring occasionally for 10-20 minutes until thick like jam. Let it cool completely.

Step 12: In a large bowl, beat the softened butter until smooth.

Step 13: Add 2 cups of powdered sugar and the salt, beating on low speed.

Step 14: Mix in 2 tablespoons of the thickened blackberry puree.

Step 15: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, adding more blackberry puree or cream as needed for the right consistency.

Step 16: Fill a piping bag with the frosting and decorate the cooled cupcakes, or frost using a knife.

Tips & Variations

Use fresh lemon zest for the best lemon flavor; avoid the white pith which can be bitter.

If fresh blackberries aren’t available, frozen ones work well—just thaw before pureeing.

For a dairy-free version, substitute sour cream with coconut yogurt and butter with a plant-based alternative.

Try adding a handful of chopped nuts or white chocolate chips to the batter for extra texture.

Store cupcakes unfrosted if you want to keep them fresher longer, then frost just before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and store them unfrosted in an airtight container. Frost just before serving for the freshest taste.