Description
These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat combining zesty lemon flavor with crunchy poppy seeds, topped with a sweet and tangy blackberry frosting. Perfect for any occasion, they are light, moist, and bursting with fresh fruit goodness.
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
- 1 cup fresh blackberries (mashed)
- 2 cups powdered sugar
- ½ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners to prevent sticking and make cleanup easy.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together for 3-5 minutes until the mixture is light and fluffy, which helps create tender cupcakes.
- Add eggs and lemon zest: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, then mix in the fresh lemon zest for flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture alternately with whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cupcakes.
- Fill cupcake liners and bake: Fill each cupcake liner about two-thirds full with the batter to allow room for rising. Bake in the preheated oven for 18-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Prepare the blackberry frosting: In a bowl, beat together the softened butter, powdered sugar, vanilla extract, and mashed fresh blackberries until creamy and smooth, ensuring the flavors are well blended.
- Frost cupcakes: Once the cupcakes have cooled completely, generously frost each with the blackberry frosting. Optionally, garnish with whole blackberries for an extra pop of color and flavor.
Notes
- Using room temperature eggs and softened butter ensures better mixing and a smoother batter.
- Be careful not to overmix the batter to keep cupcakes light and tender.
- Fresh blackberries provide the best flavor and color for the frosting, but frozen can be used if fresh are unavailable—just thaw and drain excess liquid.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For extra lemon flavor, zest can be added to the frosting as well.
