Lemon Poppy Seed Cupcakes with Blackberry Frosting
Soft lemon poppy seed cupcakes topped with creamy blackberry buttercream and a bright berry-citrus flavor.
Ingredients
Ingredients
- 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
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 2/3 cup sour cream room temperature
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons poppy seeds
- 1 1/2 cups blackberries fresh or frozen
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350°F and line 14 muffin cups with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined; set aside.
- In a large mixing bowl, beat 1/2 cup softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed, then mix in the vanilla bean paste.
- With the mixer on low speed, add half of the sour cream, then half of the flour mixture, mixing just until combined; repeat with the remaining sour cream and flour mixture.
- Gently fold in the lemon juice and poppy seeds with a spatula until evenly distributed.
- Divide the batter among the prepared liners, filling each about two-thirds full, and smooth the tops if needed.
- Bake for 16 to 20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, puree the blackberries in a blender or food processor until smooth.
- Press the blackberry puree through a fine mesh sieve into a small saucepan to remove the seeds.
- Simmer the seedless blackberry puree over low heat for 10 to 20 minutes, stirring occasionally, until thickened to a jam-like consistency; remove from heat and cool completely.
- In a large bowl, beat 1 cup softened butter on medium speed until smooth and creamy.
- Add 2 cups of powdered sugar and mix on low speed until incorporated, then increase speed and beat until fluffy.
- Beat in 2 tablespoons of the cooled blackberry puree, then continue adding the remaining powdered sugar 1/2 cup at a time, alternating with small amounts of additional blackberry puree and the heavy cream, until the frosting is smooth and spreadable.
- If needed, adjust the consistency with a few more drops of cream to loosen or a little extra powdered sugar to thicken.
- Transfer the blackberry frosting to a piping bag fitted with a large star or round tip, or use an offset spatula.
- Pipe or spread generous swirls of frosting onto the cooled cupcakes and serve.
Notes
- Use room temperature ingredients for the batter and frosting to ensure a smooth, even texture.
- Cool the blackberry reduction completely before adding it to the frosting so the buttercream does not melt or separate.
- For brighter lemon flavor, you can garnish each cupcake with an extra sprinkle of lemon zest or a fresh blackberry.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature before serving.
- Cool the blackberry reduction completely before adding it to the frosting so the buttercream does not melt or separate.
- For brighter lemon flavor, you can garnish each cupcake with an extra sprinkle of lemon zest or a fresh blackberry.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature before serving.