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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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These Lemon Poppy Seed Cupcakes with Blackberry Frosting combine zesty lemon flavor and crunchy poppy seeds in a moist cupcake, topped with a rich, fruity blackberry frosting. Perfect for parties or a delightful treat, this recipe walks you through making tender cupcakes and a luscious, smooth blackberry frosting from fresh or frozen berries.

Ingredients

Lemon Poppy Seed 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with cupcake liners to ensure easy removal and a clean presentation. This recipe yields about 14 cupcakes.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk these ingredients to incorporate evenly, ensuring your cupcakes rise properly.
  3. Cream Butter, Sugar, and Lemon Zest: In a separate large bowl, beat the softened unsalted butter, white sugar, and fresh lemon zest until the mixture becomes light and fluffy. This step brings out the lemon flavor and creates a tender texture.
  4. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next to avoid curdling.
  5. Alternately Add Sour Cream and Dry Ingredients: On low mixer speed, add half of the sour cream to the butter mixture, then half of the flour mixture. Stop the mixer and scrape down the sides of the bowl to ensure even mixing. Repeat this process with the remaining sour cream and flour mixture until just combined to keep the batter light.
  6. Fold in Lemon Juice and Poppy Seeds: Gently fold the freshly squeezed lemon juice and poppy seeds into the batter using a spatula, preserving the airiness of the mixture.
  7. Fill Cupcake Liners and Bake: Spoon the batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising. Bake one tray at a time on the middle rack of the oven for 16 to 20 minutes, or until the tops look set and a toothpick inserted in the center comes out clean.
  8. Cool Cupcakes: Let the cupcakes cool in the pan for at least 10 minutes before transferring them onto a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
  9. Prepare Blackberry Puree: Add the blackberries to a blender or food processor and blend until smooth. Press the puree through a fine sieve to remove seeds, using the back of a metal spoon to extract as much juice as possible.
  10. Reduce Blackberry Puree: Transfer the seedless puree to a small-medium saucepan over low heat. Simmer gently for 10 to 20 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely; this should yield 2 to 4 tablespoons of thick puree.
  11. Make Blackberry Frosting: In a large bowl, beat the softened butter until creamy. Add 2 cups of powdered sugar and the salt and mix on low speed to combine. Beat in 2 tablespoons of the thickened blackberry puree, then gradually add the remaining powdered sugar, about 1/2 cup at a time, adjusting the consistency with a little more blackberry puree or cream as needed.
  12. Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a 1M tip or simply use a knife to frost the cooled cupcakes. Decorate as desired and serve.

Notes

  • If fresh lemon juice is unavailable, bottled lemon juice can be used but fresh provides the best flavor.
  • The frosting consistency can be adjusted with cream or more powdered sugar to reach your preferred thickness.
  • Blackberry puree can be made ahead of time and stored refrigerated for up to 3 days before use.
  • For extra lemon flavor, garnish cupcakes with additional lemon zest or a thin lemon slice.
  • Ensure all dairy ingredients are at room temperature for optimal mixing and texture.

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