Name: Lemon Poppy Seed Cupcakes with Blackberry Frosting: A Zesty and Berry Sweet Delight
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: For the cupcakes:; 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; 1/4 tsp salt; 2 large eggs; 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 1/2 cup milk; 2 tbsp lemon zest; 2 tbsp fresh lemon juice; 2 tbsp poppy seeds; For the blackberry frosting:; 1 cup fresh blackberries (or frozen, if unavailable); 1 ½ cups powdered sugar; 4 oz cream cheese (softened); 4 oz unsalted butter (softened); 1 tsp vanilla extract

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If you’re craving a cupcake that balances refreshing citrus with a sweet, fruity twist, these Lemon Poppy Seed Cupcakes with Blackberry Frosting are exactly what you need. The combination of the zesty lemon flavor and the crunch from the poppy seeds gives the cupcakes a delightful texture, while the rich blackberry frosting adds the perfect touch of berry sweetness. Whether you’re celebrating a special occasion or just indulging in a treat, these cupcakes are sure to impress.

Why You’ll Love This Recipe

These cupcakes are a beautiful harmony of flavors and textures. The lemon poppy seed base is light, fluffy, and bursting with citrusy brightness, while the blackberry frosting adds a decadent, fruity creaminess that perfectly complements the cake. The poppy seeds add a bit of texture and a subtle nutty flavor that makes every bite just a little more special. Plus, the stunning purple color of the frosting makes these cupcakes not just a treat for the taste buds but for the eyes too!

Ingredients

Here’s a quick preview of the key ingredients that make these cupcakes so special:

For the cupcakes:

All-purpose flour (for a light, fluffy texture)
Baking powder (to help the cupcakes rise)
Lemon zest and juice (for that fresh, tangy flavor)
Poppy seeds (for texture and crunch)
Eggs, butter, and milk (for moisture and richness)
Granulated sugar (to sweeten the cupcakes)

For the blackberry frosting:

Fresh blackberries (or frozen, if fresh is unavailable)
Powdered sugar (for sweetness and smooth texture)
Butter and cream cheese (for the creamy base)
Vanilla extract (for added flavor)

For the full ingredient list and measurements, keep reading below!

Directions

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent the cupcakes from sticking. This recipe should yield around 12 cupcakes, depending on the size of your muffin tin.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Set the bowl aside, as this will be the base of your dry ingredients that you’ll mix into the wet ingredients.

3. Cream the Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-4 minutes. This step is key for creating a light, airy texture in your cupcakes.

4. Add the Eggs and Lemon

Add the eggs one at a time, mixing well after each addition. Once the eggs are fully incorporated, stir in the lemon zest and lemon juice. The citrus fragrance will start filling your kitchen, and it’s going to make you even more excited to bake these cupcakes!

5. Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined – don’t overmix, or the cupcakes may turn out dense.

6. Fold in the Poppy Seeds

Finally, gently fold in the poppy seeds using a spatula. This will give the cupcakes their signature texture without overworking the batter.

7. Bake the Cupcakes

Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

8. Make the Blackberry Frosting

While the cupcakes are cooling, make the frosting. In a small saucepan, heat the blackberries over medium heat for about 5 minutes, mashing them with a spoon to release their juices. Once the blackberries have broken down and become a bit syrupy, strain the mixture to remove the seeds. Allow the blackberry juice to cool to room temperature.

9. Cream the Butter and Cream Cheese

In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the cooled blackberry juice, vanilla extract, and powdered sugar. Beat until the frosting is light and fluffy, and adjust the sweetness by adding more powdered sugar if needed.

10. Frost the Cupcakes

Once the cupcakes have cooled completely, spread or pipe the blackberry frosting onto each cupcake. Garnish with fresh blackberries or a sprinkle of lemon zest for an extra touch of elegance.

Expert Tips and Tricks

Room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before mixing. This ensures the ingredients incorporate smoothly and give your cupcakes a light, fluffy texture.
Lemon juice vs. zest: For the best lemon flavor, use both fresh lemon juice and zest. The zest contains oils that pack a lot of lemon flavor, while the juice adds acidity and moisture.
Frosting consistency: If the frosting is too runny, add more powdered sugar until it thickens. If it’s too thick, you can add a little more blackberry juice or a splash of milk to thin it out.
Make it ahead: The cupcakes and frosting can both be made ahead of time. Store the cupcakes in an airtight container at room temperature for up to 3 days, and store the frosting in the refrigerator for up to 5 days. Frost the cupcakes just before serving.

Recipe Variations and Possible Substitutions

Berry variations: If you’re not a fan of blackberries, you can swap them for raspberries or blueberries for a similar berry flavor. Just adjust the amount of sugar depending on the sweetness of the berries.
Vegan version: You can make these cupcakes vegan by substituting the eggs with flax eggs and using dairy-free butter and milk. For the frosting, use a dairy-free cream cheese alternative.
Add-ins: Feel free to experiment with adding other ingredients, like chopped pistachios for a nutty crunch, or a drizzle of honey on top of the frosting for extra sweetness.

Serving and Pairing Suggestions

These Lemon Poppy Seed Cupcakes with Blackberry Frosting are perfect for springtime gatherings, birthday parties, or afternoon tea. Serve them alongside a light salad or fruit platter for a well-rounded treat. They also pair beautifully with a refreshing glass of iced tea or a lemon-lavender spritzer.

Storage and Reheating Tips

Store the frosted cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them for longer, store them in the refrigerator. Be sure to bring them to room temperature before serving for the best flavor and texture.

4 FAQs

Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Just frost them on the day you plan to serve them to keep the frosting fresh.

Can I freeze these cupcakes?
Yes! You can freeze the un-frosted cupcakes for up to 3 months. To freeze, place them in an airtight container or freezer bag. Let them thaw at room temperature, then frost when ready to serve.

Can I use bottled lemon juice?
Fresh lemon juice and zest are recommended for the best flavor, but if you don’t have fresh lemons on hand, bottled lemon juice will work as a substitute. Just use a little less than the recipe calls for, as bottled juice can be more concentrated.

How can I make the frosting smoother?
Straining the blackberry mixture will help remove any seeds and ensure a smooth frosting. If the frosting is still too lumpy, you can blend it in a stand mixer for a few extra minutes to achieve a silky texture.

Conclusion

These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a perfect blend of bright, citrusy goodness and sweet, fruity decadence. They’re light, refreshing, and bursting with flavor—ideal for any occasion. Whether you’re baking for a special event or just because, these cupcakes are sure to be a hit. So, grab your ingredients and bake up a batch that’s as delicious as it is beautiful!

Lemon Poppy Seed Cupcakes with Blackberry Frosting: A Zesty and Berry Sweet Delight

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Author: Emily
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 cupcakes (approx. 2-4 servings) 1x
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Lemon Poppy Seed Cupcakes with Blackberry Frosting combine refreshing citrus flavor, a delightful poppy seed crunch, and the sweet richness of blackberry frosting. Perfect for any occasion, they are a visually stunning treat and a joy to eat!

Instructions

Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: Beat the softened butter and sugar with an electric mixer on medium speed for about 3-4 minutes, until light and fluffy.
Add Eggs and Lemon: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
Fold in Poppy Seeds: Gently fold in the poppy seeds.
Bake the Cupcakes: Divide the batter among the cupcake liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Make Blackberry Frosting: Heat the blackberries in a saucepan over medium heat for about 5 minutes, mashing to release juice. Strain and allow to cool. Beat together cream cheese and butter until smooth, then add cooled blackberry juice, vanilla extract, and powdered sugar. Beat until light and fluffy.
Frost the Cupcakes: Once cooled, frost the cupcakes with the blackberry frosting. Garnish with fresh blackberries or lemon zest for decoration.