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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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★★★★★

4.9 from 50 reviews

These Lemon Poppy Seed Cupcakes are light, fluffy, and bursting with fresh lemon flavor enhanced by poppy seeds. Topped with a luscious homemade blackberry frosting made from fresh blackberries simmered into a thick jam, these cupcakes are a perfect balance of tart and sweet for any occasion.

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
  • 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

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 (if needed)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt, then whisk to combine evenly.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter, sugar, and lemon zest together until the mixture becomes light and fluffy, which will help lighten the texture of your cupcakes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract until fully incorporated, ensuring a smooth batter.
  5. Incorporate Sour Cream and Flour: On low mixer speed, add half the sour cream and half the flour mixture to the wet ingredients. Scrape down the sides of the bowl, then repeat with the remaining sour cream and flour to avoid overmixing and to maintain batter texture.
  6. Fold in Lemon Juice and Poppy Seeds: Gently fold the freshly squeezed lemon juice and poppy seeds into the batter to evenly distribute flavors without deflating the batter.
  7. Fill Muffin Pans: Spoon the batter into the prepared pans, filling each cupcake liner about two-thirds full. You should get approximately 14 cupcakes.
  8. Bake Cupcakes: Bake one tray at a time in the middle rack of the oven for 16 to 20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
  9. Cool Cupcakes: Cool the cupcakes in the pan for at least 10 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Prepare Blackberry Puree: Place blackberries in a blender or food processor and blend until smooth. Press the puree through a sieve to remove seeds using the back of a spoon.
  11. Cook Blackberry Jam: Transfer the seedless puree to a small saucepan and simmer gently over low heat for 10 to 20 minutes, stirring occasionally until thick like jam. Remove from heat and cool completely.
  12. Make Frosting Base: In a large bowl, beat softened butter until soft and creamy.
  13. Add Powdered Sugar and Salt: On low speed, beat in 2 cups of powdered sugar and salt until combined.
  14. Add Blackberry Jam to Frosting: Beat in 2 tablespoons of the thickened, cooled blackberry puree to the frosting mixture.
  15. Finish Frosting: Gradually add the remaining powdered sugar about 1/2 cup at a time, adjusting with more blackberry puree or cream if needed, to reach desired consistency.
  16. Frost Cupcakes: Transfer frosting to a piping bag fitted with a 1M tip and frost the cupcakes, or spread the frosting with a knife as preferred.

Notes

  • Lemon zest and lemon juice should be fresh for the best flavor impact.
  • Ensure all dairy ingredients such as butter, sour cream, and vanilla extract are at room temperature for better mixing and texture.
  • Cooking the blackberry puree thickens it and intensifies the flavor for a richer frosting.
  • Adjust frosting consistency with cream if it becomes too thick to pipe or spread smoothly.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: Lemon Poppy Seed Cupcakes, lemon cupcakes, blackberry frosting, poppy seed cupcakes, fresh lemon dessert

Find it online: https://chefmilacook.com/lemon-poppy-seed-cupcakes-with-blackberry-frosting-recipe/