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
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
- 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.
