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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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4.4 from 9 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 14 cupcakes

Description

These Lemon Poppy Seed Cupcakes are moist, zesty, and bursting with fresh lemon flavor complemented by crunchy poppy seeds. Topped with a luscious blackberry frosting made from fresh blackberries simmered into a jam-like consistency, these cupcakes provide a delightful balance of tangy and sweet perfect for any occasion.

Ingredients

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 (room temperature)
  • 2/3 cup sour cream (room temperature)
  • 3 tablespoons lemon juice (freshly squeezed)
  • 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

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners. You will make about 14 cupcakes in total.
  2. Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk them together to distribute evenly.
  3. Cream Butter, Sugar, and Lemon Zest: In a separate large bowl, beat the softened butter, white sugar, and lemon zest until the mixture becomes light and fluffy, which should take a few minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition to ensure a smooth batter.
  5. Incorporate Sour Cream and Flour Mixture: With your mixer on low speed, add half of the sour cream, then half of the flour mixture. Stop and scrape down the sides of the bowl to incorporate all ingredients evenly.
  6. Repeat Mixing: Repeat the process with the remaining sour cream and flour mixture, mixing gently until just combined to maintain a tender crumb.
  7. Fold in Lemon Juice and Poppy Seeds: Gently fold in the freshly squeezed lemon juice and poppy seeds by hand, ensuring the batter remains light and fluffy.
  8. Fill Cupcake Liners: Spoon the batter evenly into the prepared muffin pans, filling each liner about two-thirds full to allow room for rising.
  9. Bake the Cupcakes: Place one tray on the middle rack of the oven and bake for 16-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare Blackberry Puree: Add the blackberries to a blender or food processor and blend until smooth. Pass the puree through a fine sieve using the back of a spoon to remove seeds, working in batches.
  11. Simmer Blackberry Puree: Transfer the seedless puree to a small-medium saucepan over low heat. Simmer gently while stirring occasionally for 10-20 minutes until thickened to a jam-like consistency. Remove from heat and cool completely.
  12. Make Frosting Base: In a large bowl, beat the softened butter until soft and creamy.
  13. Add Powdered Sugar and Salt: Lower mixer speed and beat in 2 cups of powdered sugar along with the salt until combined.
  14. Incorporate Blackberry Puree: Beat in 2 tablespoons of the thick, cooled blackberry puree into the frosting mixture for flavor and color.
  15. Add Remaining Sugar and Adjust Consistency: Gradually add the rest of the powdered sugar about half a cup at a time, mixing well between additions. Add a little more blackberry puree or cream if needed to reach a spreadable consistency.
  16. Frost Cupcakes: Transfer the frosting into a piping bag fitted with a 1M tip or use a knife to frost the cooled cupcakes as desired.

Notes

  • Ensure ingredients like butter, eggs, vanilla extract, and sour cream are at room temperature for best mixing results.
  • Filling cupcake liners about two-thirds full helps prevent overflow and ensures proper rising.
  • Simmering the blackberry puree thickens the frosting and intensifies the flavor; do not skip this step.
  • Adjust frosting consistency with extra cream or blackberry puree so it’s easy to pipe or spread.
  • These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Allow cupcakes to cool completely before frosting to prevent melting the frosting.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-poppy-seed-cupcakes-with-blackberry-frosting-recipe/