Description
Delight in these moist and tangy Lemon Poppy Seed Cupcakes topped with a luscious blackberry frosting. Perfectly balanced with zesty lemon, crunchy poppy seeds, and a sweet, fruity finish, this recipe yields 14 flavorful treats ideal for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
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 (optional, if needed for consistency)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two muffin pans with liners to prepare for the cupcake batter. This will yield approximately 14 cupcakes.
- Sift Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Whisk them to combine evenly.
- Mix Butter, Sugar, and Lemon Zest: In a separate large bowl, beat the softened butter, white sugar, and lemon zest together until the mixture becomes light and fluffy, enhancing the cupcake’s lemon flavor.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Ensure the mixture is smooth and well combined.
- Incorporate Flour and Sour Cream: With your mixer on low speed, add half of the sour cream followed by half of the flour mixture. Stop mixing and scrape down the sides of the bowl to ensure even incorporation.
- Repeat Mixing: Add the remaining sour cream and flour mixture, blending gently until just combined. Avoid overmixing to keep cupcakes tender.
- Fold in Lemon Juice and Poppy Seeds: Gently fold the freshly squeezed lemon juice and poppy seeds into the batter using a spatula.
- Fill Muffin Pans: Spoon the batter evenly into the prepared muffin pans, filling each cup about two-thirds full.
- Bake: Bake one tray at a time on the middle rack for 16-20 minutes or until the tops are set and a toothpick inserted comes out clean. Let cool in pans for at least 10 minutes before transferring to wire racks to cool completely.
- Prepare Blackberry Puree: Add blackberries to a blender or food processor and blend until smooth. Pass the puree through a sieve to remove seeds, pressing with the back of a spoon for maximum yield.
- Simmer Blackberry Puree: Transfer seedless puree to a saucepan over low heat and simmer gently, stirring occasionally for 10-20 minutes, until thickened to a jam-like consistency. Cool completely.
- Beat Butter for Frosting: In a large bowl, beat the softened butter until soft and creamy.
- Add Sugar and Salt: Beat in 2 cups of powdered sugar and the salt on low speed to prevent a sugar cloud.
- Add Blackberry Puree: Mix in 2 tablespoons of the cooled blackberry puree and beat until combined.
- Finish Frosting: Gradually add the remaining powdered sugar, about half a cup at a time, beating in between additions. Add more blackberry puree or cream as needed to reach desired consistency.
- Frost Cupcakes: Transfer frosting to a piping bag fitted with a 1M tip or use a knife to frost the completely cooled cupcakes beautifully.
Notes
- Ensure all dairy ingredients like butter, sour cream, and eggs are at room temperature for the best batter texture.
- Folding in ingredients gently helps maintain cupcake lightness and fluffiness.
- If fresh blackberries are unavailable, frozen berries work well—thaw before pureeing.
- The frosting can be adjusted in consistency by adding cream if too thick or more powdered sugar if too thin.
- Use fresh lemon zest and juice for the best citrus flavor in the cupcakes.
- To seed the blackberry puree effectively, pressing with a spoon through a fine sieve is key for a smooth frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Poppy Seed Cupcakes, Blackberry Frosting, Citrus Cupcakes, Poppy Seed Dessert, Homemade Cupcakes
