If you are craving a bright, fresh, and utterly delightful treat, look no further than this Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe. These cupcakes boast a perfect balance of zesty lemon and crunchy poppy seeds, all topped with a luscious, vibrant blackberry frosting that tastes like summer in every bite. It’s a combination that will make your kitchen smell amazing and your taste buds dance with joy. Whether you’re baking for a special occasion or just because, this recipe will quickly become a favorite you’ll want to share again and again.
Ingredients You’ll Need
Every ingredient in the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe plays a vital role, bringing simplicity and exceptional flavor together. From the tangy lemon zest to the crunchy little poppy seeds, each component enhances the cupcakes’ texture and flavor, while the fresh blackberries in the frosting add a striking color and natural sweetness.
- All-purpose flour: Forms the sturdy base of the cupcakes, ensuring the perfect crumb.
- Baking powder: Helps the cupcakes rise light and fluffy.
- Baking soda: Reacts with lemon juice to tenderize the crumb and add lift.
- Salt: Balances sweetness and enhances all other flavors.
- Unsalted butter: Provides richness and moisture, used in both cupcakes and frosting.
- White sugar: Sweetens the cupcakes while contributing to a tender texture.
- Lemon zest: Delivers a bright, citrusy punch that’s essential to this recipe.
- Large eggs: Bind ingredients together and add richness.
- Vanilla extract: Lends warmth and depth to the flavor profile.
- Sour cream: Adds moisture and tanginess, making the cupcakes incredibly moist.
- Freshly squeezed lemon juice: Intensifies the lemon flavor and works magic with baking soda.
- Poppy seeds: Give a delightful crunch and slight nuttiness that contrasts the soft cupcake.
- Blackberries (fresh or frozen): The star ingredient of the frosting, offering natural sweetness and beautiful color.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Cream: Helps achieve the perfect frosting texture and smoothness.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare Your Oven and Muffin Pans
Start by preheating your oven to 350°F and lining two muffin pans with cupcake liners. Getting this step done early means once your batter is ready, you can move quickly to baking and capturing that fresh, warm muffin aroma.
Step 2: Mix Dry Ingredients
Sift together the flour, baking powder, baking soda, and salt. Sifting is key here—it ensures no lumps, an even rise, and a light texture in your cupcakes that you’ll love biting into.
Step 3: Cream Butter, Sugar, and Lemon Zest
Beat the softened butter, white sugar, and lemon zest until the mixture is fluffy and pale. This step creates the foundation of rich flavor and a tender crumb with refreshing lemon notes peeking through.
Step 4: Add Eggs and Vanilla
Detail your love by adding eggs one at a time along with vanilla extract, making sure everything is fully incorporated to add moisture, richness, and depth of flavor to the cupcakes.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the sour cream and dry ingredients into the butter mixture, starting and ending with the flour mixture. This technique keeps your batter smooth and light. Finally, fold in the fresh lemon juice for that zing and the poppy seeds for crunch.
Step 6: Bake the Cupcakes
Divide the batter evenly between your lined muffin pans, filling each about two-thirds full for perfect domed tops. Bake for 16 to 20 minutes until a toothpick inserted in the center comes out clean, and the tops are golden with a subtle lemon scent.
Step 7: Prepare the Blackberry Frosting for the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Blend the blackberries and strain the puree to remove seeds, ensuring a silky frosting texture. Cook the puree gently until it thickens—this intensifies the blackberry flavor and prevents a runny frosting. Beat the softened butter, powdered sugar, and salt, gradually adding the thickened berry puree. Adjust the consistency with cream if needed until you reach a luscious, spreadable frosting perfect for topping your cupcakes.
Step 8: Frost Your Cupcakes
Once cupcakes have cooled completely, generously frost them with the glorious blackberry frosting. This contrast of zesty lemon and sweet-tart blackberry is nothing short of a showstopper.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
A simple garnish can elevate your cupcakes visually and texturally. Consider sprinkling a few whole blackberries on top or a dash of lemon zest to echo the flavors inside. You might also add edible flowers or a light dusting of powdered sugar for extra charm and elegance.
Side Dishes
While these cupcakes can stand alone beautifully, pairing them with a cold glass of sparkling lemonade or a cup of Earl Grey tea makes for a delightful sweet treat experience. The beverages complement the citrus and berry elements perfectly.
Creative Ways to Present
For a party, arrange your Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe on a tiered cupcake stand to showcase the pretty frosting and easy-to-handle size. Alternatively, place each cupcake in a colorful cupcake liner to add a festive flair, or serve them alongside a small pot of fresh blackberries or lemon slices for an interactive garnish station.
Make Ahead and Storage
Storing Leftovers
You can store leftover cupcakes in an airtight container at room temperature for up to two days. The frosting tastes best fresh but remains delicious if covered well to prevent drying out. If kept in the fridge, bring cupcakes to room temperature before serving for the best flavor and texture.
Freezing
Both the cupcakes and the blackberry frosting freeze well. Wrap the cupcakes tightly in plastic wrap and store them in a freezer-safe container for up to three months. If possible, freeze cupcakes unfrosted and thaw completely before frosting. The frosting can be frozen in an airtight container but may need a quick stir before use.
Reheating
To enjoy these cupcakes warm, gently microwave for 10 to 15 seconds. Avoid overheating to prevent drying them out. The frosting is best left cool, but if warmed slightly, give it a quick stir before serving to bring back its creamy texture.
FAQs
Can I substitute the poppy seeds if I don’t have any?
While poppy seeds add a unique crunch and flavor, you can use finely chopped nuts like almonds or simply omit them. The cupcakes will still taste fantastic, just with a different texture.
Is it possible to use frozen blackberries for the frosting?
Absolutely! Frozen blackberries work beautifully. Just thaw them fully, then blend and strain as instructed. This allows you to enjoy this recipe year-round without sacrificing flavor.
How can I make these cupcakes dairy-free?
To make the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe dairy-free, substitute the butter with a plant-based alternative and use a dairy-free sour cream such as coconut or almond-based. The frosting can also be made with dairy-free butter.
Can I prepare the cupcake batter a day ahead?
Yes, you can prepare the batter the night before, cover it tightly, and refrigerate. Bring it to room temperature and give it a gentle stir before baking to maintain the perfect texture.
Do the cupcakes freeze well after being frosted?
Freezing frosted cupcakes is possible but not ideal since the frosting texture can change slightly. For best results, freeze cupcakes unfrosted and apply the blackberry frosting after thawing.
Final Thoughts
It’s hard to resist the charm of these Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe. They combine zesty, sweet, and tender elements with an unforgettable blackberry finish that feels both elegant and comforting. If you’re looking to impress friends or simply treat yourself to something special, this recipe is a guaranteed winner. So grab your apron, gather those simple ingredients, and bake some sunshine today! You won’t regret it.
Print
Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including cooling and frosting preparation)
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Lemon Poppy Seed Cupcakes feature a tender, moist crumb infused with fresh lemon zest and juice, complemented by the subtle crunch of poppy seeds. Topped with a luscious homemade blackberry frosting made from fresh or frozen blackberries, these cupcakes offer a perfect balance of citrus tang and sweet berry flavors, making them a refreshing treat for any occasion.
Ingredients
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, or more if needed
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (177°C) and line two muffin pans with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This helps to evenly distribute the leavening agents and salt for a consistent batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, white sugar, and lemon zest together until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- Combine Wet and Dry: Alternately add the sour cream and sifted flour mixture to the butter mixture, beginning and ending with the flour. Mix gently to avoid overworking the batter.
- Fold in Lemon Juice and Poppy Seeds: Carefully fold in the freshly squeezed lemon juice and poppy seeds to distribute the flavors evenly without deflating the batter.
- Fill Muffin Pans: Spoon the batter evenly into the prepared muffin pans, filling each liner about two-thirds full to allow room for rising.
- Bake Cupcakes: Place the pans in the preheated oven and bake for 16 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack.
- Prepare Blackberry Puree: While cupcakes are baking, blend the blackberries until smooth. Strain the puree through a fine mesh sieve to remove seeds, then cook the puree in a saucepan over medium heat until it thickens to a jam-like consistency. Let it cool.
- Make Blackberry Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and salt, mixing well. Add the cooled blackberry puree and continue beating until smooth. Adjust the consistency by adding more cream if the frosting is too thick or more powdered sugar if it’s too thin.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the blackberry frosting using a spatula or piping bag for a decorative finish.
Notes
- The lemon zest and lemon juice should be fresh for the best flavor impact.
- Ensure sour cream and eggs are at room temperature for smoother batter.
- To remove blackberry seeds effectively, strain the puree thoroughly.
- If the frosting is too runny, chill it briefly before frosting the cupcakes.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
