These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful combination of bright citrus flavor, subtle crunch, and a creamy, fruity topping. Light and fluffy, they are perfect for spring gatherings, birthdays, or anytime you want a refreshing dessert. Ready in about an hour, they are as beautiful as they are delicious!
Personal Story & Background
Lemon poppy seed has always been one of my favorite flavor pairings, but I wanted to give it a twist beyond the usual muffins. That’s where the idea for these cupcakes came in! The citrusy tang of lemon pairs perfectly with the nutty crunch of poppy seeds, and the sweet-tart blackberry frosting adds a vibrant, fruity contrast.
These cupcakes remind me of warm spring days and tea parties with my family. The combination of flavors is bright, refreshing, and just the right balance of sweet and tangy. If you love lemon desserts with a pop of berry goodness, you’re going to love these cupcakes!
Ingredient Notes
For the Cupcakes:
- All-Purpose Flour – Creates the perfect cupcake texture.
- Poppy Seeds – Adds a subtle crunch and nutty flavor.
- Baking Powder & Baking Soda – Helps the cupcakes rise beautifully.
- Salt – Enhances all the flavors.
- Unsalted Butter – Provides richness and a tender crumb.
- Granulated Sugar – Sweetens the cupcakes while balancing the tart lemon.
- Eggs – Adds structure and moisture.
- Lemon Zest & Juice – Provides fresh, vibrant citrus flavor.
- Vanilla Extract – Enhances the lemon and poppy seed flavors.
- Milk or Buttermilk – Keeps the cupcakes moist and fluffy.
For the Blackberry Frosting:
- Blackberries – Adds natural sweetness and a beautiful purple hue.
- Unsalted Butter – Creates a rich and creamy base.
- Powdered Sugar – Sweetens and thickens the frosting.
- Vanilla Extract – Complements the berries.
- Lemon Juice – Enhances the blackberry flavor and cuts sweetness.
Possible Substitutions:
- Use Greek yogurt instead of milk for added richness.
- Swap fresh blackberries with raspberries or blueberries for a different twist.
- Substitute butter with coconut oil for a dairy-free version.
Step-by-Step Instructions
1. Preheat and Prep
Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix Dry Ingredients
In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
5. Bake
Scoop the batter into cupcake liners, filling each about ¾ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
6. Make the Blackberry Frosting
Blend blackberries into a puree and strain to remove seeds. In a mixing bowl, beat butter until creamy, then gradually add powdered sugar, blackberry puree, vanilla, and lemon juice. Beat until smooth and fluffy.
7. Frost and Enjoy
Pipe or spread the frosting onto the cooled cupcakes and enjoy!
Expert Tips for the Best Results
- Use Fresh Lemon Zest – It adds a stronger lemon flavor than just juice.
- Let the Cupcakes Cool Completely – Otherwise, the frosting may melt.
- Chill the Frosting if Needed – If the frosting is too soft, refrigerate for 15 minutes before piping.
Serving Suggestions
- Serve with a cup of tea or coffee for a light dessert.
- Top with fresh blackberries for an elegant finish.
- Pair with lemon curd for an extra citrusy kick.
Storage and Reheating Tips
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigeration: Keep frosted cupcakes in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months; thaw and frost when ready to serve.
Frequently Asked Questions
1. Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
2. How do I make the frosting thicker?
Add more powdered sugar or chill the frosting before piping.
3. Can I use frozen blackberries?
Yes! Just thaw and drain excess liquid before blending.
Conclusion
These Lemon Poppy Seed Cupcakes with Blackberry Frosting are the perfect balance of sweet, tart, and creamy. Whether for a party, afternoon treat, or special occasion, they’re sure to impress. Try them out and let me know how they turn out!
Print
Lemon Poppy Seed Cupcakes with Blackberry Frosting
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14–18 cupcakes (adjusted for extra servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful blend of citrusy brightness, subtle crunch, and creamy, fruity frosting. Light, fluffy, and full of flavor, they’re perfect for spring gatherings, birthdays, or any time you crave a refreshing dessert.
Ingredients
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 tablespoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
For the Blackberry Frosting:
- 3/4 cup fresh blackberries
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet, alternating with milk, mixing until just combined.
- Bake: Scoop batter into cupcake liners (¾ full). Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make Frosting: Puree blackberries and strain out seeds. Beat butter until creamy, then gradually add powdered sugar, blackberry puree, vanilla, and lemon juice. Beat until smooth and fluffy.
- Frost & Serve: Pipe or spread frosting onto cooled cupcakes and enjoy!
Notes
- For extra lemon flavor, add ½ teaspoon lemon extract.
- If the frosting is too soft, chill it for 15 minutes before piping.
- Store unfrosted cupcakes in an airtight container at room temp for up to 2 days.
Nutrition
- Calories: 245
- Sugar: 27g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg