Description
These Lemon Poppy Seed Cupcakes are soft, fluffy, and bursting with fresh lemon flavor. Topped with a luscious homemade blackberry frosting, they’re the perfect spring and summer dessert for any occasion.
Ingredients
- Lemon Poppy Seed 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
- 2/3 cup sour cream, room temperature
- 3 tablespoons freshly squeezed lemon juice
- 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, if needed
Instructions
- Preheat oven to 350°F (175°C) and line two muffin pans with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter, sugar, and lemon zest until light and fluffy.
- Beat in the eggs and vanilla extract.
- Mix in half the sour cream followed by half the flour mixture. Repeat with the remaining sour cream and flour mixture.
- Fold in the lemon juice and poppy seeds.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake one tray at a time for 16-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- Blend the blackberries until smooth and strain through a fine-mesh sieve to remove the seeds.
- Simmer the puree over low heat for 10-20 minutes until thick like jam. Cool completely.
- Beat the butter until creamy, then mix in 2 cups powdered sugar and the salt.
- Beat in 2 tablespoons of the cooled blackberry puree.
- Add the remaining powdered sugar gradually, adding more puree or cream if needed.
- Pipe or spread the frosting onto the cooled cupcakes and serve.
Notes
- Use fresh lemons for the best flavor. Avoid bottled lemon juice.
- You can substitute 3 tablespoons of blackberry preserves for the homemade puree.
- For less frosting, simply halve the frosting recipe.
- Make the blackberry puree ahead of time so it has plenty of time to cool.
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American