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
Units
Scale
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