Irresistible Lemon Poppy Seed Cupcakes with Blackberry Frosting

Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat that dances on your taste buds. The zesty lemon flavor combined with the nutty poppy seeds creates a symphony of tastes, while the luscious blackberry frosting adds a sweet, fruity twist that is simply irresistible.

I remember the first time I made these cupcakes for a family gathering; my cousin nearly devoured half of the batch before they even cooled down. These cupcakes are perfect for birthday parties, summer picnics, or just because you deserve a sweet pick-me-up. Get ready for an explosion of flavors that will leave you craving more.

Sharing these cupcakes at my niece’s birthday party led to squeals of delight and requests for the recipe from her friends.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; it’s the base of your cupcake batter.

• Poppy Seeds: Fresh poppy seeds add a lovely crunch and unique flavor; opt for organic if possible.

• Lemon Zest: Freshly grated zest will bring out bright citrus notes; avoid using dried zest.

• Sugar: Granulated sugar works best here; it helps create that fluffy cupcake texture.

• Baking Powder: Ensure it’s fresh to give your cupcakes that perfect rise.

• Eggs: Use large eggs at room temperature for better emulsification in the batter.

• Buttermilk: This adds moisture and tanginess – feel free to substitute with milk mixed with lemon juice.

• Unsalted Butter: Room temperature butter ensures easy mixing and rich flavor.

• Blackberries: Fresh blackberries are ideal for making the frosting; their sweetness complements tangy lemon perfectly.

• Powdered Sugar: This sweetener gives your frosting that light, fluffy texture we all love.

• Vanilla Extract: A splash of good quality vanilla can elevate both your cupcake batter and frosting tremendously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly; no one likes stuck cupcakes.

Mix Dry Ingredients: In a large mixing bowl, whisk together flour, poppy seeds, baking powder, and salt until well combined. This step ensures even distribution of flavors.

Cream Butter and Sugar: In another bowl, cream room-temperature butter and sugar until light and fluffy. Expect about 3-5 minutes of mixing for that dreamy texture.

Add Eggs and Lemon Zest: Beat in the eggs one at a time, then mix in lemon zest. The mixture should become smooth and velvety; don’t forget to scrape down those sides!

Add Buttermilk: Gradually add buttermilk into the mixture, stirring gently until just combined. Be careful not to over-mix; we want tender cupcakes!

Fill Muffin Tin: Spoon the batter into prepared muffin tins, filling each about two-thirds full. This allows room for lovely rising action during baking.

Bake! Place in preheated oven and bake for 18-20 minutes or until golden brown and a toothpick comes out clean. Enjoy the heavenly aroma wafting through your kitchen!

Prepare Blackberry Frosting: While cupcakes cool, whip softened butter until creamy. Gradually mix in powdered sugar then stir in mashed blackberries and vanilla extract until smooth.

Frost Your Cupcakes: Once cooled completely, frost each cupcake generously with blackberry frosting using a spatula or piping bag for added flair!

With every bite of these Lemon Poppy Seed Cupcakes with Blackberry Frosting, you’ll experience layers of flavor that sing harmoniously together. So grab some friends or family members (or just yourself), because once these beauties are out of the oven, they won’t last long!

Perfecting the Cooking Process

Start by preheating your oven while you mix the batter; this saves time and ensures even baking. Prepare your cupcake liners and fill them just three-quarters full to allow room for rising.

Add Your Touch

Feel free to swap in different berries or citrus fruits for the frosting or cupcake batter. You could even add a little coconut for an exotic twist if you’re feeling adventurous.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate them, but allow them to come to room temperature before serving.

Some of my best memories involve baking these cupcakes with friends on lazy Sundays when life felt uncomplicated. Their laughter mixed with the sweet scent of lemon filled my kitchen, making it a cherished moment.

FAQ

Can I use other fruits for the frosting?

Yes, other berries like raspberries or strawberries work wonderfully as frosting alternatives.

How do I make my cupcakes fluffier?

Be sure not to overmix your batter; gentle folding creates lighter cupcakes.

Can I freeze Lemon Poppy Seed Cupcakes?

Absolutely! Freeze unfrosted cupcakes in an airtight container for up to three months.

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Lemon Poppy Seed Cupcakes with Blackberry Frosting

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• Author: Ethan Brooks
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Lemon Poppy Seed Cupcakes with Blackberry Frosting are a vibrant and flavorful treat that perfectly balance zesty lemon and sweet blackberry. These moist cupcakes, adorned with creamy frosting, are ideal for any occasion—be it birthday celebrations, summer picnics, or simply indulging yourself. With their delightful combination of flavors and textures, these cupcakes are sure to impress family and friends!

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 2 tsp poppy seeds
• 1 tsp lemon zest (freshly grated)
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 3 large eggs (room temperature)
• ½ cup buttermilk
• ½ cup unsalted butter (softened)
• 1 cup blackberries (mashed for frosting)
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, poppy seeds, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy (about 3-5 minutes).
4. Beat in eggs one at a time followed by lemon zest until smooth.
5. Gradually mix in buttermilk until just combined.
6. Fill each muffin liner about two-thirds full with batter.
7. Bake for 18-20 minutes or until golden brown; a toothpick inserted should come out clean.
8. For the frosting, whip softened butter until creamy, then gradually add powdered sugar, followed by mashed blackberries and vanilla extract until smooth.
9. Once cooled, frost each cupcake generously.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 250
• Sugar: 27g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 62mg

Keywords: For extra flavor variations, consider adding different berries or citrus zest to the frosting. To ensure fluffy cupcakes, avoid overmixing the batter.