Introduction

These Lemon Poppy Seed Cupcakes offer a refreshing citrus flavor combined with the delightful crunch of poppy seeds. Topped with a luscious blackberry frosting, they make a perfect treat for any occasion.

A close-up of five vanilla cupcakes with small dark specks inside, each topped with a thick, smooth swirl of bright deep pink frosting. The cupcakes sit in white paper liners on a silver wire rack, which is placed on a white marbled surface. In the foreground to the right, one glossy black blackberry adds a touch of natural contrast. The cupcakes are arranged in a slightly scattered manner, with the focus on the front cupcake and the others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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
1/4 teaspoon salt (for frosting)
1 tablespoon cream (if needed, for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line 2 muffin pans with liners. This recipe 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 light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5: With the mixer on low, beat in half of the sour cream followed by half of the flour mixture. Stop the mixer and scrape down the sides of the bowl.
Step 6: Repeat by mixing in the remaining sour cream and flour mixture until just combined.
Step 7: Gently fold in the lemon juice and poppy seeds with a spatula.
Step 8: Spoon the batter into the prepared muffin pans, filling each cup about two-thirds full.
Step 9: Bake one tray at a time on the middle rack for 16-20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
Step 10: Let the cupcakes cool in the pans for at least 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 11: For the blackberry frosting, blend the blackberries until smooth, then press the puree through a sieve to remove seeds.
Step 12: Pour the seedless puree into a small saucepan and simmer gently for 10-20 minutes, stirring occasionally, until it thickens like jam. Allow to cool completely.
Step 13: Beat the softened butter for the frosting in a large bowl until soft and creamy.
Step 14: Gradually add 2 cups of powdered sugar and salt, beating on low speed.
Step 15: Mix in 2 tablespoons of the cooled blackberry puree.
Step 16: Continue adding the remaining powdered sugar about 1/2 cup at a time, blending in extra blackberry puree or cream as needed to reach a spreadable consistency.
Step 17: Transfer the frosting to a piping bag fitted with your preferred tip, and frost the cooled cupcakes.

Tips & Variations

Use fresh lemon zest for the brightest citrus flavor; avoid the bitter white pith.
You can substitute Greek yogurt for sour cream if preferred, keeping the same quantity.
For a twist, try adding a teaspoon of almond extract to the frosting for extra depth.
If fresh blackberries are not available, frozen work well—just thaw before pureeing.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Leftover frosting can be kept in a sealed container in the fridge for up to a week; bring to room temperature and re-whip before using.

How to Serve

Six cupcakes sit on a silver metal cooling rack over a white cloth, all placed on a white marbled surface. Each cupcake has a light yellow base and is topped with a thick, smooth swirl of bright pink frosting that looks creamy and soft. The pink frosting is shaped into a rosette with clear ridges and curves. Around the rack, there are slices of lemon and a few blackberries adding color contrast, along with a blue cloth in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without poppy seeds?

Yes, you can omit the poppy seeds, but they add a nice texture and subtle nuttiness that complements the lemon flavor beautifully.

How do I prevent the frosting from being too runny?

Make sure to simmer the blackberry puree long enough to thicken it into a jam-like consistency and add powdered sugar gradually until the frosting reaches your desired thickness. If necessary, chill the frosting briefly before piping.