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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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3.8 from 3 reviews

These Lemon Poppy Seed Cupcakes are moist, fluffy, and bursting with bright lemon flavor and crunchy poppy seeds. Topped with a luscious blackberry frosting made from fresh blackberry puree and creamy buttercream, they make a delightful treat perfect for any occasion.

  • Total Time: 2 hours
  • Yield: 14 cupcakes

Ingredients

Cake

  • 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 (from fresh lemons)
  • 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 as needed for consistency)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners. This recipe yields approximately 14 cupcakes.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk the mixture to combine evenly.
  3. Cream Butter, Sugar, and Lemon Zest: In a separate large bowl, beat the softened butter, white sugar, and lemon zest with an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well incorporated.
  5. Incorporate Sour Cream and Dry Ingredients: With the mixer on low speed, add about half of the sour cream to the butter mixture, then mix in half of the flour mixture. Stop the mixer and scrape down the bowl sides to ensure even mixing.
  6. Repeat Mixing: Add the remaining sour cream and flour mixture alternately, mixing gently to fully combine the batter.
  7. Add Lemon Juice and Poppy Seeds: Gently fold in the freshly squeezed lemon juice and poppy seeds using a spatula, being careful not to overmix.
  8. Fill Cupcake Liners: Spoon the batter evenly into the prepared muffin pans, filling each liner about two-thirds full.
  9. Bake Cupcakes: Bake one tray at a time on the middle rack of the oven for 16 to 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
  10. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Make Blackberry Puree: Add the blackberries to a blender or food processor and blend until smooth.
  12. Strain Seeds: Press the blackberry puree through a fine sieve into a bowl to remove seeds, using the back of a spoon to help the process. Repeat until all puree is seedless.
  13. Simmer Puree: Transfer the seedless puree to a small to medium saucepan and heat over low. 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. You should have about 2 to 4 tablespoons of thickened puree.
  14. Beat Butter for Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy and soft.
  15. Add Sugar and Salt: Reduce mixer speed to low and gradually beat in 2 cups of powdered sugar along with the salt until combined.
  16. Incorporate Blackberry Puree: Beat in 2 tablespoons of the cooled thick blackberry puree into the butter mixture, blending well.
  17. Add Remaining Sugar and Adjust: Continue beating in the rest of the powdered sugar about half a cup at a time, adding more blackberry puree or cream as needed to achieve a smooth, spreadable consistency.
  18. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a 1M tip or use a knife to frost the cooled cupcakes evenly.

Notes

  • Ensure all refrigerated ingredients like butter, eggs, vanilla extract, and sour cream are brought to room temperature before mixing for best texture.
  • Filling cupcake liners about two-thirds full prevents overflow during baking.
  • If fresh lemons are unavailable, bottled lemon juice can be used, but fresh provides the best flavor.
  • The blackberry puree can be made ahead and refrigerated until ready to use.
  • For a more intense lemon flavor, add additional lemon zest or a pinch of lemon extract.
  • Use frozen blackberries if fresh ones are out of season; thaw before blending.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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