There is something truly magical about the combination of citrusy brightness and sweet bursts of fruit, and that’s exactly what makes the Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe a standout favorite. Each bite offers a tender, fluffy cupcake speckled with crunch from poppy seeds and zesty lemon that wakes up your taste buds. Then, you get enveloped in the luscious, creamy blackberry frosting that adds just the right balance of fruity tartness. This recipe feels like springtime on a plate and is perfect for sharing with friends or treating yourself to a little happiness in cupcake form.
Ingredients You’ll Need
This Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe relies on simple, staple ingredients that come together in harmony to create unforgettable flavor, texture, and vibrant color. The poppy seeds add a delightful crunch while the fresh lemon zest provides that signature zing. The blackberries contribute natural sweetness and a gorgeous purple hue to the frosting.
- 1 ½ cups all-purpose flour: The base that gives cupcakes structure and lightness.
- 2 tablespoons poppy seeds: Adds subtle crunch and visual interest.
- ½ teaspoon baking powder: Helps cupcakes rise and stay fluffy.
- ¼ teaspoon salt: Balances sweetness and enhances flavors.
- 1 tablespoon lemon zest: Packs fresh citrus aroma and brightness.
- 1 cup granulated sugar: Sweetens the batter and helps with texture.
- 2 large eggs (room temperature): Binds ingredients and adds richness.
- ½ cup unsalted butter (softened): Creates moistness and buttery flavor.
- ½ cup whole milk: Adds moisture and tenderness.
- 1 cup fresh blackberries (mashed for frosting): Natural sweetness and vibrant color for frosting.
- 2 cups powdered sugar: Provides smooth sweetness for frosting.
- 1 teaspoon vanilla extract: Enhances all flavors with warmth and depth.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners so your cupcakes bake evenly without sticking. This step ensures a smooth start to your baking adventure.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, poppy seeds, baking powder, and salt in a bowl. This not only blends everything evenly but also aerates the mixture so your cupcakes rise beautifully and have a tender crumb.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, taking about 3 to 5 minutes. This process incorporates air that’s essential for a soft and airy cupcake texture that melts in your mouth.
Step 4: Add Eggs and Lemon Zest
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the lemon zest to infuse the batter with that fresh citrus punch that defines these cupcakes.
Step 5: Combine Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix just until everything is combined to avoid overworking the batter, which keeps the cupcakes tender and moist.
Step 6: Bake the Cupcakes
Fill each cupcake liner two-thirds full with batter for perfect dome-shaped cupcakes. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Let them cool completely before frosting to ensure your frosting stays smooth and doesn’t melt.
Step 7: Prepare Blackberry Frosting
Beat together softened butter, powdered sugar, vanilla extract, and the mashed fresh blackberries until creamy and luxurious. The blackberries give the frosting a vibrant, deep color and a burst of juicy flavor that complements the lemon in the cupcakes perfectly.
Step 8: Frost and Garnish
Generously frost the cooled cupcakes and add whole blackberries on top if you like. This finishing touch not only looks stunning but intensifies the blackberry flavor with every bite.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
Decorate your cupcakes with fresh blackberries or a small sprinkle of lemon zest on top for a bright, fresh look. Mint leaves also pair wonderfully to add a pop of green and a refreshing hint alongside the fruity frosting.
Side Dishes
Serve these cupcakes alongside a light, fruity salad or a chilled glass of sparkling lemonade for a delightful afternoon treat. They also pair nicely with tea varieties such as Earl Grey or chamomile, which enhance the lemon notes.
Creative Ways to Present
Try presenting the cupcakes on a tiered dessert stand at a party, or arrange them in a flower-shaped pattern on a platter for a visually stunning centerpiece. Wrapping each cupcake with a delicate paper doily or tying a small ribbon around the base can elevate the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Keeping the frosting chilled helps maintain its creamy texture and prevents spoilage, so your cupcakes taste as fresh as when you first made them.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in an airtight container or freezer bag. When ready to enjoy, thaw them at room temperature and then frost. Frosted cupcakes can also be frozen briefly but are best enjoyed fresh for optimal texture.
Reheating
If you’d like to enjoy the cupcakes slightly warm, remove the frosting and heat the cupcake alone in the microwave for 10 to 15 seconds. Then add the frosting back on to keep its creamy consistency and your cupcake moist and inviting.
FAQs
Can I use frozen blackberries for the frosting?
Absolutely! Just make sure to thaw and drain them well before mashing to avoid excess moisture, which can affect the frosting’s consistency.
How do I prevent the poppy seeds from clumping in the batter?
Whisking the dry ingredients thoroughly helps disperse poppy seeds evenly, ensuring each cupcake has that perfect crunch throughout.
Can I substitute the butter with oil in this recipe?
Butter adds richness and flavor, but you can substitute it with a neutral oil if needed. Keep in mind the texture might be slightly different, but still delicious.
Is it important to use room temperature eggs?
Yes, room temperature eggs mix more evenly into the batter, helping to create a smooth, well-incorporated mixture and resulting in a lighter cupcake.
Can I make these cupcakes dairy-free?
Yes, swap the whole milk for almond or oat milk and use a dairy-free butter alternative. The cupcakes will still be moist and flavorful with minor adjustments.
Final Thoughts
This Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe is such a joyful bake that never fails to brighten up any occasion. The combination of flavors and textures feels thoughtfully balanced but is incredibly easy to make. I truly hope you give it a try and find yourself sharing these sweet moments with friends, family, or your own happy taste buds. Happy baking!
Print
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
These delightful Lemon Poppy Seed Cupcakes with Blackberry Frosting combine a moist, zesty lemon cake speckled with crunchy poppy seeds and topped with a luscious, creamy blackberry-infused frosting. Perfectly balanced between tangy and sweet, these cupcakes are an irresistible treat for any occasion.
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
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries (mashed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Mix dry ingredients: In a bowl, whisk together flour, poppy seeds, baking powder, and salt to ensure even distribution of ingredients.
- Cream butter and sugar: In another bowl, cream the softened butter and granulated sugar together until light and fluffy, which typically takes 3-5 minutes.
- Add eggs and lemon zest: Beat in the eggs one at a time, making sure each is fully incorporated, then mix in the lemon zest to infuse the batter with citrus flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture alternately with whole milk, mixing gently until just combined to avoid overmixing.
- Fill cupcake liners and bake: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Prepare blackberry frosting: While cupcakes bake and cool, beat together softened butter, powdered sugar, vanilla extract, and mashed blackberries until the frosting is creamy and smooth.
- Frost cupcakes: Once the cupcakes have fully cooled, generously frost them with the blackberry frosting. Optionally, garnish with whole blackberries for added freshness and decoration.
Notes
- Ensure eggs are at room temperature to help create a smooth batter and better rise.
- Do not overmix the batter once the flour is added to keep cupcakes light and tender.
- For a more intense blackberry flavor, you can strain the mashed blackberries to remove seeds before mixing into the frosting.
- If fresh blackberries are unavailable, frozen can be used but should be thawed and drained to reduce excess moisture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
