Lemon Poppy Seed Cupcakes With Blackberry Frosting Recipe

I absolutely love these lemon poppy seed cupcakes. The moist, tender cake with vibrant lemon flavor and delightful crunch of poppy seeds always lifts my mood. Topped with luscious blackberry cream cheese frosting, every bite is a refreshing burst of tangy berry delight. This recipe is perfect for bright days.

I love making these Lemon Poppy Seed Cupcakes with Blackberry Frosting cause they are a treat loaded with natural flavors and some good nutritional twists. I like that you get a dose of vitamin C from the fresh lemon juice and zest of 1 lemon.

In the cupcakes, I mix 1 1/2 cups all-purpose flour with 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt to ensure light rise. I use 1/2 cup unsalted butter and 1 cup granulated sugar to give them a moist base, then add 2 large eggs, 1/2 cup sour cream and mix in 1/4 cup fresh lemon juice along with 2 tbsp poppy seeds for crunch.

My blackberry frosting is made with 1/2 cup softened unsalted butter, 8 oz cream cheese, 3 cups powdered sugar and 1/2 cup pureed fresh blackberries. I sometimes add 1 tsp lemon juice for extra zing.

This combo makes a yummy food dessert perfect for spring and summer vibes.

Why I Like this Recipe

1. I love how moist and tender these cupcakes turn out, thanks to that unique blend of sour cream and butter. Every bite just melts in your mouth and i always feel like i need more.
2. The lemon flavor really gets me going. The fresh lemon juice and zest give it a tangy kick that makes the whole recipe feel light and refreshing, even if i sometimes overdo it with the lemon in other recipes.
3. I dig the surprise crunch from the poppy seeds. They add a bit of texture that makes eating these cupcakes way more fun than just a plain cake.
4. And the blackberry frosting? To be honest, it’s one of my favourite parts. Its creamy vibe combined with a burst of fresh blackberry taste makes every cupcake a little work of art that i can’t resist.

Ingredients

• All-purpose flour: Provides carbohydrates for energy and forms the cupcake structure.
• Unsalted butter: Adds rich flavor and moisture and makes a tender crumb.
• Granulated sugar: Sweetens the batter, melting into a delightful sugary texture.
• Fresh lemon juice and zest: Offer tangy zing while boosting vitamin C levels.
• Poppy seeds: Tiny crunches filled with fiber and a subtle nutty taste.
• Cream cheese: Used in the frosting to add creaminess and mild tanginess.
• Blackberry puree: Imparts fresh fruity color and natural antioxidants to frosting.
• Eggs: Bind ingredients together, providing protein and structure for a satisfying rise.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 2 tbsp poppy seeds
• 1/2 cup unsalted butter, softened (for blackberry frosting)
• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 1/2 cup fresh blackberries, pureed
• 1 tsp lemon juice (optional for extra zing)

How to Make this

1. Preheat your oven to 350°F and line your cupcake pan with paper liners.

2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt.

3. In a large bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until it’s light and fluffy. Then add 2 large eggs one at a time, mixing well after each addition.

4. Stir in 1/2 cup sour cream, 1/4 cup fresh lemon juice and the zest of 1 lemon to the butter mixture.

5. Slowly add the dry ingredients to the wet mix until just incorporated then fold in 2 tbsp poppy seeds.

6. Spoon the batter evenly into the cupcake liners (about 2/3 full each) and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

7. While the cupcakes are baking, get started on the frosting. Beat 1/2 cup softened unsalted butter with 8 oz cream cheese until smooth in a medium bowl.

8. Gradually mix in 3 cups powdered sugar until the frosting is creamy.

9. Blend in 1/2 cup pureed fresh blackberries and add 1 tsp lemon juice if you want that extra zing, mixing until it’s completely smooth.

10. Let the cupcakes cool completely before slathering on the blackberry frosting then enjoy your tangy and colorful treats!

Equipment Needed

1. Oven – for preheating to 350°F and baking the cupcakes
2. Cupcake pan with paper liners – to shape and hold the cupcake batter
3. Medium mixing bowl – for whisking dry ingredients and later beating cream cheese frosting
4. Large mixing bowl – for creaming butter with sugar and eggs
5. Whisk – to blend the dry ingredients smoothly
6. Electric hand mixer or stand mixer – needed for creaming butter and for beating the cream cheese frosting
7. Measuring cups and spoons – to ensure accurate amounts of each ingredient
8. Spatula – for folding in the dry ingredients and poppy seeds evenly
9. Toothpick – for testing if the cupcakes are done
10. Blender or food processor – to puree the fresh blackberries for the frosting
11. Cooling rack – to let the cupcakes cool completely before frosting

Make sure every item is prepped for a smooth cooking process, its important for good texture and even baking results.

FAQ

• How do I know when the cupcakes are done? The cupcakes usually take about 18-20 minutes to bake. Just insert a toothpick in the center and if it comes out clean, they are ready.
• Can I use yogurt instead of sour cream? Yes, you can use plain yogurt but it might change the texture a bit. Sour cream gives the cupcakes extra moistness that you might miss with yogurt.
• What if I can’t find fresh blackberries? You can use frozen blackberries but be sure to thaw and puree them. They might be a bit more watery, so reduce a little extra liquid if needed.
• Any tips for an even blackberry frosting? Make sure your butter and cream cheese are really soft before beating them together. Also, sifting the powdered sugar can help to get a smooth frosting.
• Can the cupcakes be stored or frozen? Definitely, you can store them in an airtight container at room temperature for a day or two, or freeze them without the frosting. Once ready, just add fresh frosting after thawing.

Lemon Poppy Seed Cupcakes With Blackberry Frosting Recipe Substitutions and Variations

• If you don’t have sour cream, plain Greek yogurt works just as well and gives that same tangy flavor.
• You can swap the unsalted butter with a good quality margarine in both the cupcakes and frosting, though note it might slightly change the flavor.
• Instead of cream cheese in the frosting, try using mascarpone cheese which gives a creamier texture and a richer taste.
• If you’re out of all-purpose flour, a mix of whole wheat pastry flour can be a nice twist, but you might need a little extra liquid to get the right batter consistency.

Pro Tips

1. Make sure your butter, eggs, and sour cream are at room temperature before you start mixing. This helps with combining the ingredients better and keeps the cupcakes nice and airy.

2. When you mix in the flour, stir just until combined. Overmixing can make your cupcakes dense, so try to keep it to a gentle fold.

3. Test your cupcakes a couple minutes before the time is up. Every oven is different so the toothpick test helps you figure out if they’re ready or need a minute or two more.

4. For your frosting, if the mixture seems too thick or if you want a little extra tang then add a tiny bit more lemon juice or blackberry puree. It can really help in balancing the sweetness.