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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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3.8 from 13 reviews

Delightfully tangy and fluffy Lemon Poppy Seed Cupcakes topped with a rich, homemade blackberry frosting. Perfectly moist with a burst of citrus flavor, these cupcakes combine the crunch of poppy seeds with a luscious, fruity swirl of blackberry buttercream, making them an irresistible treat for any occasion.

  • Total Time: 2 hours
  • Yield: 14 cupcakes

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 heavy cream (if needed)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line 2 muffin pans with cupcake liners. This will yield about 14 cupcakes.
  2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk them to combine evenly.
  3. Cream Butter, Sugar, and Lemon Zest: In a separate large bowl, beat the softened butter, sugar, and lemon zest until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring all ingredients are well blended.
  5. Alternate Mixing Sour Cream and Dry Ingredients: On low mixer speed, add half of the sour cream followed by half of the flour mixture. Stop mixing to scrape down the sides, then repeat with the remaining sour cream and flour mixture to create a smooth batter.
  6. Fold in Lemon Juice and Poppy Seeds: Gently fold in the fresh lemon juice and poppy seeds to maintain the light texture of the batter.
  7. Fill Muffin Pans and Bake: Spoon the batter into the prepared liners, filling each about two-thirds full. Bake one tray at a time on the middle oven rack for 16-20 minutes, or until the tops are set and a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare Blackberry Puree: Add blackberries to a blender or food processor and blend until smooth. Pass the puree through a fine sieve to remove seeds, pressing with the back of a spoon. This can be done in batches.
  9. Reduce Blackberry Puree: Pour the seedless blackberry puree into a small-medium saucepan over low heat. Simmer gently, stirring occasionally for 10-20 minutes until thickened to a jam-like consistency. Remove from heat and let cool completely. You should have about 2-4 tablespoons.
  10. Make Frosting Base: In a large bowl, beat the softened butter until soft and creamy.
  11. Add Powdered Sugar and Salt: Using low speed, beat in 2 cups of powdered sugar and salt until incorporated.
  12. Add Blackberry Puree: Beat in 2 tablespoons of the thick, cooled blackberry puree into the frosting.
  13. Incorporate Remaining Sugar and Adjust: Gradually add the remaining powdered sugar in 1/2 cup increments, adjusting the consistency by adding more blackberry puree or cream as needed until the frosting is smooth and spreadable.
  14. Frost Cupcakes: Transfer the frosting into a piping bag fitted with a 1M tip or use a knife to spread it evenly over the fully cooled cupcakes.

Notes

  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Lemon zest should be taken from fresh lemons for the best flavor.
  • Fresh or frozen blackberries both work for the frosting; thaw frozen before processing.
  • The frosting consistency can be adjusted with cream to make it easier to spread or pipe.
  • For extra lemon flavor, finely chop extra zest and sprinkle on top of frosted cupcakes.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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