There is something irresistibly charming about these Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe that instantly brightens any occasion. Bursting with zesty lemon flavor and subtly crunchy poppy seeds, these cupcakes are elevated by a luscious, tangy blackberry frosting that balances sweetness and tartness perfectly. Whether you’re looking to impress at a summer gathering or simply want to enjoy a fresh, fruity dessert at home, this recipe delivers joy in every bite. Trust me, once you try these cupcakes, they’ll quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to baking these delightful Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe. Each item here works together to create a perfect harmony of moisture, flavor, and texture.
- 1½ cups all-purpose flour: Provides the sturdy base for the cupcakes with just the right crumb.
- 1 tsp baking powder: Helps the cupcakes rise light and fluffy.
- ¼ tsp baking soda: Adds extra lift and texture to keep them tender.
- ¼ tsp salt: Enhances all the flavors and balances sweetness.
- 2 tbsp poppy seeds: Adds a delicate crunch and signature speckled look.
- ½ cup unsalted butter (room temperature): Ensures moist, rich cupcakes without overpowering the lemon.
- ¾ cup granulated sugar: Sweetens while helping create a tender crumb.
- 2 large eggs: Bind everything together and add richness.
- 1 tsp vanilla extract: Adds warmth and rounds out the lemon’s sharpness.
- Zest of 1 lemon: Packs a fragrant, citrus punch.
- 2 tbsp lemon juice: Brightens the batter with fresh tang.
- ½ cup sour cream: Keeps cupcakes incredibly moist and adds slight tanginess.
- ¼ cup whole milk: Lightens the batter for perfect softness.
- ½ cup fresh blackberries: The star of the frosting, adding natural color and fruity flavor.
- 1 tbsp lemon juice (for frosting): Balances the sweetness with a citrus kick.
- 1 cup unsalted butter (room temperature): Creates a creamy and fluffy base for the frosting.
- 3½ cups powdered sugar: Sweetens and thickens the frosting beautifully.
- ½ tsp vanilla extract (for frosting): Enhances the blackberry’s flavor.
- Pinch of salt: Cuts through the sweetness for a well-rounded frosting taste.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners. This sets you up for the perfect baking environment and ensures your cupcakes bake evenly without sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. This step helps to evenly distribute the leavening agents and poppy seeds throughout the batter, so each cupcake has a lovely lift and that signature crunch.
Step 3: Cream Butter and Sugar
In a large bowl, beat the room temperature butter and granulated sugar until the mixture becomes light and fluffy. This aerates the batter, giving your cupcakes a soft and tender crumb that feels almost cloud-like in every bite.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract, lemon zest, and lemon juice. These ingredients infuse the batter with a bright, refreshing citrus aroma and that subtle vanilla warmth.
Step 5: Combine Wet and Dry Ingredients
Add the sour cream and stir until just combined, then alternate adding the dry ingredients and whole milk to the wet mixture. Begin and end with the dry ingredients. This method ensures a smooth batter without overmixing, resulting in perfectly soft cupcakes every time.
Step 6: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Then allow the cupcakes to cool completely on a wire rack before moving on to frosting.
Step 7: Prepare Blackberry Frosting
Simmer fresh blackberries and lemon juice in a small saucepan over medium heat until the berries break down, about 5 minutes. Strain the mixture through a fine mesh sieve to remove seeds and let the puree cool. In a large bowl, beat unsalted butter until creamy, then add the blackberry puree, powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy, with the perfect balance of tart and sweet.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously using a piping bag for a beautiful presentation or spread with a spatula for a more rustic look. The blackberry frosting will add a vibrant purple hue and an irresistible fruity flavor to your lemony treats.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
For an extra pop of color and flavor, consider topping each cupcake with a fresh blackberry or a small twist of lemon zest. A tiny edible flower like a viola or pansy can also bring an elegant touch, perfect for spring or summer celebrations.
Side Dishes
These cupcakes pair wonderfully with light, refreshing beverages like iced tea, lemonade, or a crisp white wine. Serve alongside fresh fruit salad or a mild cheese plate for an inviting dessert spread that your guests will adore.
Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe Creative Ways to Present
For a fun twist, serve these cupcakes in mini cupcake towers or individual dessert plates with drizzles of blackberry sauce. You can also hollow out the center and fill with extra blackberry compote for a delightful surprise. The contrast between the vibrant frosting and poppy seed-speckled cake makes presentation a joy.
Make Ahead and Storage
Storing Leftovers
Fully frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. This keeps the frosting firm and the cake moist. Bring to room temperature before serving to enjoy the full flavor and texture.
Freezing
You can freeze unfrosted cupcakes by wrapping them in plastic wrap and placing them in a freezer-safe container for up to 2 months. Thaw completely, then frost just before serving to maintain that fresh, vibrant frosting taste and look.
Reheating
While cupcakes are best enjoyed at room temperature, if you want to warm them slightly, remove the frosting and gently heat the cupcake portion in the microwave for about 10 seconds. Reapply frosting after warming for the best experience.
FAQs
Can I use frozen blackberries for the frosting?
Absolutely! Just thaw the frozen berries completely and drain any excess liquid before cooking them down to avoid a watery frosting. Frozen blackberries provide excellent flavor year-round.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or buttermilk in equal amounts. These alternatives provide the tanginess and moisture necessary for a tender crumb.
Can I make these cupcakes vegan?
To make a vegan version, you’ll need to substitute the butter, eggs, and dairy with vegan alternatives. Use vegan butter, flax or chia eggs, and plant-based yogurt or milk. Keep in mind that flavor and texture may slightly vary.
How can I enhance the lemon flavor even more?
If you love lemon, adding a few drops of lemon extract to the batter or frosting intensifies the citrus punch without overpowering the balance of flavors. Fresh lemon juice and zest remain key for brightness.
How long do these cupcakes last at room temperature?
Without frosting, cupcakes can sit out for up to 2 days in an airtight container. However, with the blackberry frosting, it’s best to refrigerate them since the frosting contains dairy and fresh fruit components.
Final Thoughts
These Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe have truly stolen my heart with their bright, fresh flavors and delightful textures. They strike the perfect balance between tangy and sweet, making them a versatile dessert that feels just right for any occasion. I wholeheartedly encourage you to try making them yourself—you might just find your new go-to cupcake recipe that always brings smiles around the table!
Print
Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and tangy Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. Perfectly balanced with fresh lemon zest, poppy seeds, and a smooth, fruity blackberry swirl, these cupcakes make an irresistible summer dessert that’s both refreshing and decadent.
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup sour cream
- ¼ cup whole milk
Blackberry Frosting
- ½ cup fresh blackberries
- 1 tbsp lemon juice
- 1 cup unsalted butter, room temperature
- 3½ cups powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds, evenly distributing the leavening agents and seeds throughout the flour.
- Cream Butter and Sugar: Use a large bowl to beat the unsalted butter and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Flavors: Add the eggs one at a time into the butter-sugar mixture, ensuring each is fully incorporated before adding the next. Then mix in vanilla extract, lemon zest, and lemon juice to infuse bright citrus notes.
- Combine Wet Ingredients: Stir in sour cream until fully blended to add moisture and tenderness.
- Alternate Adding Dry and Milk: Gradually add the dry ingredients and whole milk alternately to the wet mixture, starting and ending with the dry ingredients, to maintain the batter’s consistency without overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean indicating they are fully cooked.
- Cool: Allow the cupcakes to cool completely on a wire rack before applying any frosting, preventing melting or sliding.
- Prepare Blackberry Puree: In a small saucepan over medium heat, simmer fresh blackberries and lemon juice until the berries break down and release their juice, about 5 minutes. Strain through a fine mesh sieve to remove seeds and let the puree cool completely.
- Make Frosting: Beat the unsalted butter in a large bowl until creamy. Gradually add the blackberry puree, powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
- Frost Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes generously with the blackberry frosting for a sweet, tangy finish.
Notes
- If fresh blackberries are unavailable, use frozen ones—thaw and drain before making the puree to avoid excess moisture.
- Adjust the frosting’s sweetness by adding more or less powdered sugar according to your taste preference.
- For an extra burst of lemon flavor, consider adding a few drops of lemon extract to the cupcake batter.
