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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 22 reviews
  • Author: Kimberly
  • 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, sweet, and tangy blackberry frosting that adds a burst of fruity flavor. An ideal treat for spring gatherings, afternoon teas, or a sweet ending to any meal.

Ingredients

Cupcake Batter

  • 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

  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries (mashed)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt until thoroughly combined.
  3. Cream Butter and Sugar: In a separate large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 3-5 minutes.
  4. 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 lemon zest to infuse the batter with bright citrus flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the milk to the butter mixture. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
  6. Fill Cupcake Liners and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake the cupcakes in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Prepare Blackberry Frosting: In a bowl, beat together the softened butter, powdered sugar, vanilla extract, and mashed fresh blackberries until the frosting is creamy and smooth. Adjust consistency as needed with a little powdered sugar or milk.
  8. Frost Cupcakes: Once cupcakes have cooled completely, generously frost each cupcake with the blackberry frosting. Optionally, garnish with whole blackberries for an extra touch of elegance and freshness.

Notes

  • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
  • Use room temperature ingredients for better batter consistency and rise.
  • For a more intense lemon flavor, add an additional teaspoon of lemon zest.
  • Fresh blackberries can be substituted with frozen ones; just ensure they are thawed and well-drained before mashing.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

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