If you’ve been searching for a delightful treat that perfectly balances tangy and sweet, look no further than this Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe. These cupcakes are bursting with bright lemon flavor and a delightful crunch from poppy seeds, all topped off with a luscious, creamy blackberry frosting that feels like summer in every bite. Whether you’re baking for a special occasion or just want to treat yourself, these cupcakes are guaranteed to brighten your day and impress anyone lucky enough to share them with you.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to bring these cupcakes to life. Each component plays a vital role — from the zesty lemon that wakes up your palate, to the gentle crunch of poppy seeds, and the sweet, juicy blackberries that create an irresistibly smooth frosting.
- 1 ½ cups all-purpose flour: Provides the perfect structure for light, tender cupcakes.
- 2 tablespoons poppy seeds: Adds a subtle crunch and that signature texture.
- ½ teaspoon baking powder: Helps the cupcakes rise beautifully.
- ¼ teaspoon salt: Balances and enhances all the flavors.
- 1 tablespoon lemon zest: Infuses the batter with refreshing citrus aroma and taste.
- 1 cup granulated sugar: Sweetens just right to complement the tartness.
- 2 large eggs (room temperature): Binds the batter and adds moisture.
- ½ cup unsalted butter (softened): Provides richness and tenderness.
- ½ cup whole milk: Keeps the crumb moist and delicate.
- 1 cup fresh blackberries (mashed for frosting): Gives the frosting a fresh, natural fruity flavor.
- 2 cups powdered sugar: Creates that sweet, creamy texture for the frosting.
- 1 teaspoon vanilla extract: Rounds out the frosting with warm, comforting notes.
How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350°F (175°C) and line a cupcake tin with paper liners. This step is crucial to ensure even baking and make cleanup a breeze. It’s always exciting to get everything ready before the fun mixing begins.
Step 2: Mix Your Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt. Combining these ingredients upfront ensures the cupcakes have the perfect texture and even distribution of flavors, especially that delightful poppy seed crunch.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes. This process adds air to the batter, which will help your cupcakes rise beautifully while delivering a tender crumb.
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. Follow this with the fragrant lemon zest, giving the batter an instant boost of freshness and zing that defines this recipe.
Step 5: Combine Dry Ingredients and Milk
Gradually add your dry ingredient mixture alternately with the whole milk into the wet ingredients. Mix gently until just combined to avoid overworking the batter, which could make your cupcakes dense instead of light and fluffy.
Step 6: Bake to Golden Perfection
Fill each cupcake liner about two-thirds full with batter, giving them space to rise. Bake for 18 to 20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. The kitchen will start smelling heavenly!
Step 7: Whip Up the Blackberry Frosting
While the cupcakes cool, beat together softened butter, powdered sugar, vanilla extract, and the mashed fresh blackberries until creamy and smooth. This frosting is a beautiful blend of sweet and tangy that perfectly complements the lemon poppy seed base.
Step 8: Frost and Garnish
Once your cupcakes are completely cool, generously frost each one with the blackberry mixture. To elevate the presentation (and flavor!), add a whole blackberry on top for a fresh, juicy pop.
How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
Garnishes
For a charming look, fresh blackberries on top are perfect, but you can also try thin lemon slices or a light dusting of powdered sugar to enhance the visual appeal and hint at the flavors within. Edible flowers such as violets or pansies can add a whimsical touch if you’re feeling fancy.
Side Dishes
Serve alongside a bright citrus tea or a sparkling lemonade to echo the lemon notes in the cupcakes. A simple bowl of mixed berries or a light salad with mint and citrus segments also pairs beautifully for a refreshing, summery vibe.
Creative Ways to Present
Consider displaying these cupcakes on a tiered cake stand for a lovely layered effect at brunch or celebrations. Wrapping each cupcake’s base with a delicate ribbon or placing them in colorful paper liners can add a festive touch. These charming cupcakes also shine as a sweet treat in a picnic mason jar or party favor box.
Make Ahead and Storage
Storing Leftovers
Keep your delicious cupcakes fresh by storing them in an airtight container at room temperature for up to two days. Ensure the frosting is fully set before sealing them to avoid smudging. They’ll maintain their softness and flavor, ready for another round of enjoyment.
Freezing
Want to prepare ahead? You can freeze the unfrosted cupcakes in a sealed container or freezer bag for up to three months. Thaw completely before frosting to prevent any condensation from making the cupcakes soggy. The frosting can be frozen separately in an airtight container for convenience.
Reheating
For freshly baked warmth, heat an unfrosted cupcake in the microwave for about 10 seconds. If the cupcake is frosted, it’s best served cold or at room temperature to keep the frosting creamy and intact. This little trick helps revive their just-baked charm beautifully.
FAQs
Can I use frozen blackberries for the frosting?
Absolutely! Just thaw them completely and drain any excess juice before mashing to avoid a runny frosting. Frozen blackberries might be more convenient year-round and still pack plenty of flavor.
What can I substitute for poppy seeds if someone has an allergy?
If poppy seeds are off-limits, chia seeds offer a similar crunch and visual effect. Alternatively, finely chopped nuts like almonds or sunflower seeds can add a nice texture contrast.
How can I make the cupcakes more moist?
Using whole milk as in this recipe helps keep them moist, but you can also swap half the milk for yogurt or sour cream for an even richer, softer crumb. Just be sure to adjust baking powder slightly when adding acidic ingredients.
Is it okay to use lemon juice instead of zest?
Lemon zest is preferred for its intense citrus oils that add superior aroma and flavor without extra liquid. However, if you don’t have zest handy, a tablespoon of fresh lemon juice can work but may slightly alter the batter’s texture.
Can I make this recipe vegan?
Yes, with some swaps: use a plant-based butter and milk alternative, and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The flavor will still shine, though texture might vary slightly.
Final Thoughts
There’s something truly special about this Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe—it’s bright, fresh, and utterly charming. Baking these cupcakes feels like sharing a little sunshine with those you care about. So go ahead, whip up a batch, and enjoy every delightful bite that’s bursting with love and flavor!
Print
Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes (Approximately 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. Perfectly moist with a zing of fresh lemon zest and the delicate crunch of poppy seeds, these cupcakes are balanced by a creamy, fruity blackberry frosting that adds a pop of color and flavor. Ideal for springtime gatherings or anytime you want a bright, 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
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries (mashed)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt until well combined.
- Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together for 3-5 minutes until the mixture is light, fluffy, and pale in color.
- Add eggs and lemon zest: Beat the eggs into the creamed butter mixture one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest to infuse the batter with citrus flavor.
- Combine mixtures: Gradually add the dry ingredient mixture alternately with the whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fill and bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until the cupcakes turn golden brown and a toothpick inserted in the center comes out clean.
- Prepare frosting: In a mixing bowl, beat the softened butter with powdered sugar, vanilla extract, and the mashed fresh blackberries until the frosting is creamy and smooth.
- Frost cupcakes: Once the cupcakes have completely cooled, generously frost them with the blackberry frosting. Garnish with whole blackberries on top if desired for an elegant finish.
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Do not overmix the batter to maintain cupcake tenderness.
- Let cupcakes cool completely before frosting to prevent frosting from melting.
- For more intense blackberry flavor, let the mashed berries strain slightly to remove excess juice before mixing into frosting.
- Store cupcakes in an airtight container refrigerated for up to 3 days.
