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Lemon Poppy Seed Cupcakes with Blackberry Frosting

Delightful cupcakes that blend zesty lemon and poppy seeds, topped with a creamy blackberry frosting. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour For best results, use a high-quality brand like King Arthur Flour.
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 tablespoons poppy seeds
  • 0.5 cups unsalted butter, room temperature Allow your butter to sit out for about 30 minutes before use for easier creaming.
  • 0.75 cups granulated sugar
  • 2 large eggs, room temperature
  • 0.5 cups buttermilk, room temperature Make sure buttermilk is at room temperature for even mixing.
  • 1 tablespoon lemon zest From about 1 lemon.
  • 2 tablespoons fresh lemon juice From 1–2 lemons.
  • 1 teaspoon vanilla extract
For the Blackberry Frosting
  • 1 cup blackberries (fresh or thawed)
  • 0.5 cups unsalted butter, room temperature
  • 3 cups powdered sugar, sifted Sift before adding to ensure a smooth frosting.
  • 2 tablespoons heavy cream
  • 1 teaspoon lemon juice
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds, ensuring they are well mixed.
  3. In a separate bowl, cream the butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
  4. Add in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, lemon juice, and vanilla extract until everything is combined.
  5. Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; over-mixing can lead to dense cupcakes.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. In a blender or food processor, purée the blackberries and strain them to remove the seeds.
  2. In a clean bowl, beat the butter for the frosting until creamy (about 2 minutes), then add the blackberry purée and mix until well combined.
  3. Gradually add powdered sugar, mixing on low speed until incorporated, then increase the speed.
  4. Add in the heavy cream, lemon juice, and salt, and beat on medium-high until light and fluffy.
  5. Once your cupcakes are completely cool, pipe or spread the blackberry frosting generously on top.

Notes

For an extra touch, garnish with a fresh blackberry or a sprig of mint on top of the frosting. Don't skip the cooling step for the cupcakes; warm cupcakes can melt the frosting!