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A delicious plate of Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes

Delightful Lemon Poppy Seed Cupcakes topped with a vibrant homemade Blackberry Frosting. Perfect for a refreshing dessert or special occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 14 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Lemon Poppy Seed Cupcakes
  • 1.5 cup all-purpose flour For structure and texture
  • 1 tsp baking powder For leavening and rise
  • 0.5 tsp baking soda Activates with acid for lift
  • 0.25 tsp salt Balances flavors
  • 0.5 cup unsalted butter Softened to room temperature for easy creaming
  • 1 cup white sugar For sweetness and moisture
  • 2 tbsp lemon zest Finely grated for intense lemon flavor
  • 2 large eggs Room temperature for better emulsification
  • 1 tsp vanilla extract Room temperature to blend smoothly
  • 0.66 cup sour cream Room temperature for a tender crumb
  • 3 tbsp lemon juice Freshly squeezed for best flavor
  • 1.5 tbsp poppy seeds Adds a subtle nutty crunch
Blackberry Frosting
  • 1.5 cup blackberries Fresh or frozen for the puree
  • 1 cup unsalted butter Softened to room temperature for a smooth frosting
  • 4 cup powdered sugar Sifted for a lump-free frosting
  • 0.25 tsp salt To balance the sweetness
  • 1 tbsp cream Add as needed for desired consistency

Equipment

  • Muffin pans
  • Large bowls
  • whisk
  • Electric Mixer
  • Blender or food processor
  • Sieve
  • Small-medium saucepan
  • Wire Rack
  • Piping bag (optional)

Method
 

Lemon Poppy Seed Cupcakes
  1. Preheat the oven to 350F degrees (175C) and line 2 muffin pans with liners. You'll end up with about 14 cupcakes in total.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt. Give them a whisk.
  3. In a separate large bowl, beat the butter, sugar and lemon zest until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. With the mixer on low speed, beat in about 1/2 of the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl.
  6. Repeat the process with the rest of the sour cream and flour mixture until just combined.
  7. Gently fold in the lemon juice and poppy seeds by hand until evenly distributed.
  8. Spoon the batter into the prepared muffin pans, filling each about 2/3 full. You should get about 14 cupcakes.
  9. Bake 1 tray at a time on the middle rack of the oven for 16-20 minutes, or until the tops look set and an inserted toothpick comes out clean. Cool in the pan for at least 10 minutes, then continue cooling completely on a wire rack.
Blackberry Frosting
  1. Add the blackberries to a blender or food processor and blend until smooth.
  2. Press the puree through a fine-mesh sieve to remove the seeds. I typically do about 1/2 at a time and use the back of a metal spoon to push it through.
  3. Transfer the seedless puree to a small-medium saucepan over low heat. Bring the mixture to a gentle simmer while stirring occasionally for 10-20 minutes, or until the puree is thick like jam. Remove from the heat and cool completely. You should have about 2-4 tablespoons in total.
  4. In a large bowl, beat the softened butter until light and fluffy.
  5. Turn the mixer down to low speed and beat in 2 cups of powdered sugar and the salt.
  6. Beat in 2 tablespoons of the thick, cooled blackberry puree.
  7. Beat in the rest of the powdered sugar about 1/2 cup at a time, adding in a little more blackberry puree or cream as needed to reach desired consistency.
  8. Transfer the frosting to a piping bag (a 1M tip works well) and frost the cooled cupcakes, or spread with a knife.

Notes

Ensure all cold ingredients like butter, eggs, and sour cream are at room temperature for the best batter consistency. Don't overmix the cupcake batter to keep them tender. The blackberry puree for the frosting can be made ahead of time and stored in the fridge.