Description
Delight in these moist and tangy Lemon Poppy Seed Cupcakes topped with a luscious blackberry frosting. The combination of fresh lemon zest, juice, and crunchy poppy seeds creates a refreshing flavor balanced perfectly by the sweet and slightly tart homemade blackberry frosting. Ideal for spring or summer gatherings, these cupcakes are sure to impress with their vibrant taste and beautiful presentation.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup white sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract, room temperature
- 2/3 cup sour cream, room temperature
- 3 tablespoons lemon juice, freshly squeezed
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream, or more if needed
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This ensures even distribution and a light texture.
- Cream Butter, Sugar, and Lemon Zest: In a large bowl, beat the softened butter, white sugar, and lemon zest until the mixture becomes light and fluffy, which usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add vanilla extract and blend until fully incorporated.
- Alternate Adding Sour Cream and Flour: Gradually add the dry ingredients alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Fold in Lemon Juice and Poppy Seeds: Gently fold in the freshly squeezed lemon juice and poppy seeds with a spatula, distributing evenly without deflating the batter.
- Fill Muffin Pans and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 16 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Blackberry Puree: While cupcakes bake, blend the blackberries into a puree and strain through a fine mesh sieve to remove seeds. Then, cook the puree in a saucepan over medium heat until thickened, allowing it to cool before using.
- Make Blackberry Frosting: In a mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar and salt, alternating with the cooled blackberry puree. Adjust the consistency by adding more puree or cream as needed until frosting is smooth and spreadable.
- Frost the Cupcakes: Once cupcakes are completely cooled, generously frost them with the blackberry frosting using a frosting spatula or piping bag for a polished look.
Notes
- Make sure butter, eggs, sour cream, and vanilla extract are at room temperature to ensure smooth batter and proper creaming.
- Use fresh lemons for the best lemon zest and juice flavor.
- Straining the blackberry puree is important to remove seeds for a smooth frosting texture.
- Adjust frosting thickness with cream to achieve desired spreadability.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
