If you’re looking for a dessert that perfectly balances bright citrus notes and a luscious burst of berry sweetness, then the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe will soon become your new favorite go-to treat. These cupcakes are a delightful blend of zesty lemon and nutty poppy seeds baked into a tender crumb, topped with a creamy, naturally sweet blackberry frosting that has just the right amount of tang. Whether you’re baking for a special occasion or simply craving a lovely homemade cupcake, this recipe is sure to impress and satisfy with every bite.
Ingredients You’ll Need
This recipe brings together simple, wholesome ingredients that come together to create something truly special. Each component plays a vital role — from the lemon zest that lifts the flavor to the poppy seeds adding a subtle crunch, and the fresh blackberries that make the frosting burst with freshness.
- 1 ½ cups all-purpose flour: The base of our cupcakes, giving them structure and a tender crumb.
- 2 tablespoons poppy seeds: Adds a delightful crunch and a subtle nutty flavor to the cake.
- ½ teaspoon baking powder: Helps the cupcakes rise beautifully, keeping them light and fluffy.
- ¼ teaspoon salt: Balances and enhances all the flavors.
- 1 tablespoon lemon zest: Provides that bright, citrus zing that makes these cupcakes so refreshing.
- 1 cup granulated sugar: Sweetens the batter just enough without overpowering the lemon.
- 2 large eggs (room temperature): Binds everything together while adding moisture.
- ½ cup unsalted butter (softened): Brings richness and a tender texture to the cupcakes.
- ½ cup whole milk: Ensures the batter is smooth for a delicate crumb.
- 1 cup fresh blackberries (mashed for frosting): The star of our frosting, giving it incredible color and natural sweetness.
- 2 cups powdered sugar: Sweetness and creamy texture for the frosting.
- 1 teaspoon vanilla extract: Adds depth and warmth to the frosting’s flavor.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare Your Oven and Cupcake Tin
Begin by preheating your oven to 350°F (175°C) and lining a cupcake tin with paper liners. This ensures your cupcakes bake evenly and come out cleanly without sticking, setting the stage for a flawless bake.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt. This combination forms a well-balanced, flavorful foundation for the cupcakes and guarantees that the rise and texture will be perfect.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 to 5 minutes. This step is key to incorporating air into the batter, contributing to the light texture of your cupcakes.
Step 4: Add Eggs and Lemon Zest
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vibrant lemon zest to instantly infuse your batter with fragrant citrusy notes that will shine through when baked.
Step 5: Combine Wet and Dry Ingredients Alternately
Gradually add the dry ingredients to the butter mixture alternating with the whole milk. Mix just until combined, being careful not to over-mix so your cupcakes stay tender and soft instead of dense.
Step 6: Bake to Perfection
Fill each cupcake liner about two-thirds full with the batter. Pop them in the oven and bake for 18 to 20 minutes until the cupcakes turn a lovely golden brown and a toothpick inserted into the center comes out clean. Then, let them cool thoroughly before frosting.
Step 7: Whip Up the Blackberry Frosting
For the frosting, beat together softened butter, powdered sugar, vanilla extract, and mashed fresh blackberries until smooth and creamy. This frosting bursts with natural berry sweetness and a subtle tartness that complements the lemon in the cupcakes wonderfully.
Step 8: Frost and Garnish
Spread or pipe the blackberry frosting generously onto each cooled cupcake. For a beautiful finishing touch, garnish with whole blackberries if you have them on hand, adding an elegant burst of color and extra fruitiness.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
Adding a few fresh blackberries or a thin twist of lemon peel can elevate the presentation and enhance flavor. Sprinkling a tiny touch of edible glitter or a dusting of powdered sugar can also make your cupcakes feel festive and inviting.
Side Dishes
These cupcakes pair wonderfully with a simple cup of Earl Grey or green tea to balance the sweetness. A dollop of whipped cream or a small bowl of fresh berries on the side makes for a delightful afternoon treat or dessert.
Creative Ways to Present
Serve your Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe on a rustic wooden board or pretty cake stand to make a charming centerpiece. You can also layer them in a trifle with crushed lemon cookies and blackberries for a show-stopping dessert variation.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to two days, or store them in the fridge to extend freshness for up to four days. The blackberry frosting holds up nicely chilled but can feel softer at room temperature.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and then placed in freezer-safe containers for up to three months. When ready to enjoy, thaw at room temperature and frost just before serving to keep everything fresh and vibrant.
Reheating
Warm your cupcakes for 10 to 15 seconds in the microwave to refresh the texture if desired, but avoid reheating the frosting to keep its creamy consistency. Enjoy them slightly chilled or at room temperature for the best flavor.
FAQs
Can I use frozen blackberries for the frosting?
Absolutely! Just thaw and drain excess liquid before mashing them to avoid a runny frosting. Frozen berries sometimes have a stronger flavor, which can be a lovely twist.
What can I substitute for poppy seeds?
If poppy seeds aren’t your favorite, you can substitute with chia seeds or leave them out entirely—your cupcakes will still be delicious but with a slightly different texture.
How do I prevent the cupcakes from drying out?
Be careful not to overbake and store cupcakes in an airtight container. Adding a little milk to the batter keeps them moist and tender.
Is it possible to make these cupcakes vegan?
You can use flax eggs or other egg substitutes, plant-based butter, and a non-dairy milk alternative to make a vegan version, though texture and taste will vary slightly.
Can I prepare the frosting in advance?
Yes! The blackberry frosting can be made a day ahead and stored in the fridge covered. Bring it to room temperature and re-whip before frosting your cupcakes for a smooth finish.
Final Thoughts
Making these Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe is such a joyful experience, and the result tastes like a celebration in every bite. Whether you’re baking for friends, family, or just yourself, this recipe is guaranteed to brighten your day with its perfect balance of citrus, texture, and berry sweetness. I can’t wait for you to try it and share in this delicious delight!
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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these zesty Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. Perfectly moist cupcakes infused with fresh lemon zest and crunchy poppy seeds are complemented by a creamy, fruity frosting made with mashed blackberries. Ideal for spring gatherings, tea parties, or any occasion that calls for a refreshing, flavorful treat.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 2 tablespoons poppy seeds
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- ½ cup whole milk
Blackberry Frosting
- 1 cup fresh blackberries (mashed)
- 2 cups powdered sugar
- ½ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt to evenly distribute the leavening agents and seeds throughout the flour.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, typically 3-5 minutes, to incorporate air for a tender cupcake texture.
- Add Eggs and Lemon Zest: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the fresh lemon zest to infuse the batter with bright citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Prepare Blackberry Frosting: While the cupcakes bake and cool, beat the softened unsalted butter until smooth. Gradually add powdered sugar, then mix in vanilla extract and mashed fresh blackberries until the frosting is creamy and evenly blended.
- Frost and Garnish: Once the cupcakes have completely cooled, generously frost each one with the blackberry frosting. Optionally, garnish with whole blackberries for an extra burst of color and flavor.
Notes
- Ensure the eggs and butter are at room temperature to achieve the best creaming and texture.
- Be careful not to overmix the batter once dry ingredients are added to keep cupcakes tender.
- For a more intense lemon flavor, add a teaspoon of fresh lemon juice to the batter.
- Blackberries can be strained to remove seeds for a smoother frosting if preferred.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
