Description
Bright, moist lemon poppy seed cupcakes topped with fresh blackberry frosting. A stunning spring dessert full of citrusy zest and berry sweetness.
Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon (for cupcakes)
- Unsalted butter, softened: 1/2 cup (for cupcakes)
- Granulated sugar: 1 cup
- Lemon zest: 2 tablespoons
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Sour cream, room temperature: 2/3 cup
- Fresh lemon juice: 3 tablespoons
- Poppy seeds: 1 1/2 tablespoons
- Blackberries, fresh or frozen: 1 1/2 cups (for frosting)
- Unsalted butter, softened: 1 cup (for frosting)
- Powdered sugar, sifted: 4 cups
- Salt: 1/4 teaspoon (for frosting)
- Heavy cream: 1 tablespoon (as needed for consistency)
Instructions
- Preheat your oven to 350°F. Line two muffin pans with 14 cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter, sugar, and lemon zest in a large bowl for 2–3 minutes until light and fluffy. Add eggs and vanilla, mixing until smooth.
- Beat in half the sour cream, then half the dry ingredients. Repeat with remaining sour cream and flour mixture. Gently fold in lemon juice and poppy seeds until just combined.
- Fill cupcake liners two-thirds full. Bake for 16–20 minutes, or until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack.
- Blend blackberries until smooth. Strain the mixture through a sieve to remove seeds. Simmer the puree in a small saucepan for 10–20 minutes until it thickens like jam. Cool the puree completely.
- Beat butter until smooth. Add half the powdered sugar and salt, then beat in 2 tablespoons of the cooled blackberry puree. Add the remaining sugar and a little cream or more puree if needed until the frosting is fluffy and pipeable.
- Pipe or spread frosting over the cooled cupcakes. Garnish with a fresh blackberry if you wish.
Notes
- For convenience, you can replace homemade puree with 3 tablespoons of store-bought blackberry preserves.
- Store the finished cupcakes in an airtight container at room temperature for up to 6 hours or refrigerate for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American