Lemon Poppy Seed Cupcakes with Blackberry Frosting

Lemon Poppy Seed Cupcakes with Blackberry Frosting combine the refreshing tang of lemons with the sweet, fruity flair of blackberries. These cupcakes are moist, tender, and bursting with citrusy goodness, perfectly complemented by the creamy, slightly tart frosting. Whether for a springtime celebration, a summer picnic, or simply a craving for something delightful, these cupcakes are a showstopper.

The first time I made Lemon Poppy Seed Cupcakes with Blackberry Frosting was for a family get-together. I wanted something light yet memorable for dessert, and this combination was a hit! My husband, who adores anything lemon, couldn’t stop raving about them, and the kids loved the vibrant color of the frosting. Now, these cupcakes are a must-bake for every family occasion.

Why You’ll Love Lemon Poppy Seed Cupcakes with Blackberry Frosting

•Bright and Refreshing: The perfect balance of tangy lemon and sweet blackberry.

•Eye-Catching: The natural purple hue of the frosting makes these cupcakes stunning.

•Moist and Fluffy: Thanks to the poppy seeds and rich batter, every bite is perfect.

•Versatile: Great for brunches, parties, or any time you want a cheerful treat.

Ingredients Notes For Lemon Poppy Seed Cupcakes with Blackberry Frosting

•Lemon Zest and Juice: Provides fresh, vibrant citrus flavor.

•Poppy Seeds: Add a delightful crunch and visual appeal.

•Unsalted Butter: For a rich, creamy batter and smooth frosting.

•Blackberries: Fresh or frozen work for the frosting; strain for a silky texture.

•Powdered Sugar: Sweetens and thickens the frosting to perfection.

•Greek Yogurt or Sour Cream: Keeps the cupcakes moist and tender.

Recipe Steps

1.Preheat & Prep:

•Preheat the oven to 350°F (175°C).

•Line a cupcake pan with paper liners.

2.Mix the Batter:

•In a large bowl, cream butter and sugar until light and fluffy.

•Add eggs, one at a time, then mix in lemon zest, lemon juice, and vanilla extract.

•In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture, alternating with Greek yogurt. Stir in poppy seeds.

3.Bake:

•Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

4.Make the Frosting:

•In a small saucepan, cook blackberries with a tablespoon of sugar until softened. Strain to remove seeds and let cool.

•Beat butter until fluffy, then gradually add powdered sugar, blackberry puree, and a splash of lemon juice. Beat until smooth and creamy.

5.Decorate:

•Pipe or spread the frosting onto cooled cupcakes. Garnish with a fresh blackberry or lemon zest for an extra touch.

Storage Options

•Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.

•Refrigerator: Keep frosted cupcakes chilled for up to 4 days.

•Freezer: Freeze unfrosted cupcakes for up to 3 months; frost after thawing.

Variations & Substitutions

•Berry Twist: Swap blackberries for raspberries or strawberries in the frosting.

•Gluten-Free: Use a 1:1 gluten-free flour substitute.

•Dairy-Free: Use plant-based yogurt and butter alternatives.

Frequently Asked Questions

Q: Can I make the frosting ahead of time?

Yes, store it in an airtight container in the refrigerator for up to 3 days. Let it soften slightly before using.

Q: How do I get the frosting’s vibrant purple color?

The natural blackberry puree gives the frosting its stunning hue. Add more puree for deeper color.

Q: Can I use bottled lemon juice?

Fresh lemon juice is best for authentic flavor, but bottled can work in a pinch.

Lemon Poppy Seed Cupcakes with Blackberry Frosting are the ultimate dessert for lemon lovers and berry enthusiasts alike. They’re bound to become a favorite in your home! 🍋✨

Lemon Poppy Seed Cupcakes with Blackberry Frosting

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Course: Dessert

Kitchen: American

Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 42 minutes minutes

Servings: 12 cupcakes

Ingredients

 

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• ▢ For the Cupcakes:
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup unsalted butter softened
• ▢ 3/4 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup whole milk
• ▢ 1/4 cup fresh lemon juice
• ▢ 1 tablespoon lemon zest
• ▢ 1 tablespoon poppy seeds
• ▢ For the Blackberry Frosting:
• ▢ 1/2 cup fresh blackberries
• ▢ 1 cup unsalted butter softened
• ▢ 4 cups powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2-3 tablespoons heavy cream as needed

Instructions

• Prepare the Cupcakes:
• Preheat Oven:
• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• Mix Dry Ingredients:
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
• Cream Butter and Sugar:
• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Add Wet Ingredients:
• Mix in the lemon juice and zest.
• Combine Dry and Wet:
• Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Fill the Cupcake Liners:
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake:
• Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Prepare the Blackberry Frosting:
• Make the Blackberry Puree:
• Mash the blackberries in a small saucepan over low heat. Simmer for 3-5 minutes until the berries break down. Strain the mixture through a fine mesh sieve to remove seeds. Allow the puree to cool completely.
• Mix the Frosting:
• In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, mixing well. Stir in the vanilla extract and cooled blackberry puree. Add heavy cream as needed to achieve the desired consistency.
• Assemble the Cupcakes:
• Frost the Cupcakes:
• Use a piping bag or a spatula to frost the cooled cupcakes with the blackberry frosting.
• Garnish (Optional):
• Garnish with fresh blackberries, lemon zest, or poppy seeds for an extra touch.