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
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 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.
