Pin it
These Lemon Poppy Seed Cupcakes are moist, tender, and bursting with fresh lemon flavor, complemented by crunchy poppy seeds. Topped with a vibrant blackberry frosting, these cupcakes are not only delicious but also visually stunning, making them perfect for spring gatherings or any special occasion.
When I first made these Lemon Poppy Seed Cupcakes, I was looking for a fresh and unique twist on traditional cupcake recipes. The combination of bright lemon flavor and sweet blackberry frosting creates a delightful balance that's perfect for spring. The cupcakes are moist and tender, with a buttery crumb that pairs beautifully with the tangy lemon and crunchy poppy seeds.
Essential Ingredients
For the Cupcakes
- Butter: Use real butter for a rich, flavorful base.
- Sugar: Granulated sugar adds the perfect amount of sweetness.
- Eggs: Provide structure and richness to the cupcake batter.
- Vanilla extract: Enhances the overall flavor of the cupcakes.
- Lemon zest and juice: Provide a bright, tangy lemon flavor. Always use fresh lemon juice for the best taste.
- Sour cream: Keeps the cupcakes moist and tender.
- Flour: All-purpose flour provides the structure for the cupcakes.
- Baking powder and baking soda: Help the cupcakes rise and create a fluffy texture.
- Salt: Enhances the flavors in the batter.
- Poppy seeds: Add a delightful crunch and subtle nutty flavor.
For the Blackberry Frosting
- Blackberries: Fresh or frozen blackberries provide the base for the frosting.
- Butter: Use unsalted butter for a smooth, creamy frosting.
- Powdered sugar: Adds sweetness and structure to the frosting.
- Vanilla extract: Enhances the flavor of the frosting.
Creating the Cupcakes
Prepare the Cupcake Batter
- Mixing the Batter:
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cupcakes
- Baking Instructions:
- Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners. Fill each liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Prepare the Blackberry Frosting
- Making the Frosting:
- Puree the blackberries in a blender or food processor. Push the puree through a metal sieve to remove the seeds. Boil the puree for about 10-20 minutes, or until it thickens like jam. Let it cool completely. In a large bowl, beat the butter until smooth. Gradually add the powdered sugar and beat until light and fluffy. Add the cooled blackberry puree and vanilla extract, and beat until well combined.
Assemble the Cupcakes
- Frosting the Cupcakes:
- Once the cupcakes are completely cooled, pipe or spread the blackberry frosting onto each cupcake. Garnish with fresh blackberries or a sprinkle of poppy seeds for added presentation.
Pin it
The fresh lemon zest and juice in this recipe are game-changers. They provide a bright, tangy flavor that pairs beautifully with the moist, tender crumb of the cupcakes. My family loves how the poppy seeds add a subtle crunch and nutty flavor, making these cupcakes a delightful treat for any occasion.
Serving Suggestions
Serve these Lemon Poppy Seed Cupcakes with Blackberry Frosting at spring gatherings, bridal showers, or any special occasion. They pair beautifully with a cup of tea or a refreshing lemonade. For added presentation, garnish with fresh blackberries or a sprinkle of poppy seeds before serving.
Customize Your Cupcakes
Add Citrus Zest: Mix in a bit of lime or orange zest to the cupcake batter for an extra citrus kick. Swirl the Frosting: Create a beautiful swirl effect with the blackberry frosting using a piping bag. Mix-ins: Add a handful of white chocolate chips or dried berries to the cupcake batter for extra texture and flavor. Gluten-Free Option: Use a gluten-free flour blend to make the cupcakes gluten-free.
Storage and Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. To keep the frosting fresh, store them in the refrigerator and bring to room temperature before serving. Avoid freezing, as the frosting may change in texture upon thawing.
These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful and unique treat that combines bright lemon flavor with sweet blackberry frosting. Whether you serve them at a spring gathering or enjoy them as a special treat, these cupcakes are sure to impress.
Pin it
Frequently Asked Questions
- → Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice is strongly recommended as bottled juice can be too sour and bitter. You'll need 1-2 medium lemons for this recipe - be sure to zest them first before juicing.
- → How can I make the blackberry frosting if blackberries aren't in season?
- Frozen blackberries work perfectly in this recipe! Alternatively, you can substitute with 3 tablespoons of blackberry preserves from the grocery store, though the flavor is better with real berries.
- → Can I make these cupcakes ahead of time?
- Yes! Make the cupcakes and blackberry puree the day before, storing the cupcakes in an airtight container at room temperature and the cooled puree in the refrigerator. Then make the frosting and assemble on the day you plan to serve them.
- → Why did my cupcakes sink in the middle?
- This typically happens from overmixing the batter or opening the oven door too early during baking. Mix just until ingredients are combined, and avoid doubling the recipe as this often leads to overmixing.
- → How do I get my frosting the right consistency?
- If your frosting is too thick, add a bit more blackberry puree or cream, one teaspoon at a time. If it's too thin, add more powdered sugar, about 1/4 cup at a time, until you reach the desired piping consistency.
- → How long do these cupcakes stay fresh?
- These cupcakes are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 6 hours, or in the refrigerator for up to 3 days.