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
Scale
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.
