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
Scale
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.
