Delightful Lemon Poppy Seed Cupcakes with Blackberry Frosting

There’s something magical about the combination of zesty lemon and floral poppy seeds, especially when it comes to Lemon Poppy Seed Cupcakes with Blackberry Frosting. Imagine biting into a soft, fluffy cupcake that bursts with bright citrus flavor, topped with a creamy frosting that dances on your taste buds like it just won a dance-off.

I still remember the first time I made these cupcakes. I was hosting a small gathering, and as my friends took their first bites, their eyes lit up brighter than a Christmas tree. The laughter and chatter filled the room as they savored each morsel, proving that food truly has the power to bring people together.

I once served these cupcakes at a picnic, and let’s just say, they vanished faster than you can say “lemon poppy seed.” Everyone raved about them!

Essential Ingredients

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

• All-Purpose Flour: Use this staple for a light and airy cupcake texture; it’s the backbone of your batter.

• Poppy Seeds: These little guys add a subtle crunch and nutty flavor; always use fresh ones for the best taste.

• Granulated Sugar: Sweeten the deal! This balances the tartness of lemon beautifully.

• Baking Powder: Make sure it’s fresh to help your cupcakes rise perfectly.

• Salt: Just a pinch enhances all those lovely flavors.

• Unsalted Butter: Use room temperature butter for an ultra-smooth batter; it makes all the difference.

• Lemon Zest and Juice: Fresh is key here; it infuses incredible brightness into your cupcakes.

• Eggs: Bring these to room temperature to mix in seamlessly for better volume.

• Milk: Whole milk gives richness; almond milk works too if you prefer dairy-free options!

• Blackberries: Fresh blackberries create a luscious frosting; frozen will work but may change texture slightly.

• Powdered Sugar: Essential for creating that dreamy frosting consistency; sifted is best!

• Vanilla Extract: A splash adds depth of flavor; never skip this step!

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

Let’s Make it Together

Preheat the Oven and Prepare Your Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.

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

Cream Butter and Sugar: In another bowl, cream together softened butter and granulated sugar until pale and fluffy. You want this mixture to look like clouds!

Add Eggs and Lemon: Beat in eggs one at a time along with lemon zest and juice. The batter should smell heavenly—like you’re walking through a citrus grove.

Combine Wet and Dry Mixtures: Gradually add your dry ingredients into the wet mixture while alternating with milk until just combined. Don’t overmix—think gentle folding rather than aggressive stirring.

Bake! Fill each muffin cup about two-thirds full with batter. Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.

Create Blackberry Frosting: While the cupcakes cool, blend blackberries until smooth. Mix with softened butter and powdered sugar until creamy. Adjust sweetness as desired—taste as you go!

Once cooled completely, frost those luscious cupcakes generously with blackberry frosting.

And there you have it! Your Lemon Poppy Seed Cupcakes with Blackberry Frosting are ready to dazzle at any occasion or simply brighten your day!

Perfecting the Cooking Process

Start by mixing dry ingredients before creaming butter and sugar. This sequence ensures even distribution of flavors and a fluffy texture in your cupcakes.

Add Your Touch

Feel free to swap blackberries for raspberries, or add a splash of vanilla for extra depth. Personalizing these cupcakes makes them uniquely yours.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to enjoy them later, freeze unfrosted cupcakes for up to a month.

Sharing my first attempt at these lemon poppy seed cupcakes was a disaster! I forgot the sugar, and let’s just say, nobody asked for seconds.

FAQ

What can I substitute for blackberries in the frosting?

You can use raspberries or blueberries for a deliciously different flavor in your frosting.

How do I know when my cupcakes are done baking?

Insert a toothpick into the center; it should come out clean when they’re perfectly baked.

Can I make the batter ahead of time?

It’s best to bake immediately after mixing; letting the batter sit may affect texture.

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Lemon Poppy Seed Cupcakes with Blackberry Frosting

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• Author: Maria Del
• Total Time: 40 minutes
• Yield: Makes about 12 cupcakes 1x

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Description

Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat that perfectly balances zesty lemon and crunchy poppy seeds. Each soft, fluffy cupcake is topped with a creamy blackberry frosting that adds a touch of sweetness and visual appeal. Ideal for any occasion, these cupcakes not only impress with their vibrant colors but also create joyous moments as friends and family gather to savor each bite. Easy to make and utterly delicious, they are sure to become a favorite in your dessert repertoire.

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Ingredients

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• 1 ½ cups all-purpose flour
• 2 tsp poppy seeds
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• Zest and juice of 2 lemons
• 3 large eggs (room temperature)
• ½ cup whole milk
• 1 cup fresh blackberries (for frosting)
• 2 cups powdered sugar (sifted)
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease it well.
2. In a bowl, whisk together the flour, baking powder, poppy seeds, and salt.
3. In another bowl, cream the softened butter and sugar until fluffy.
4. Beat in the eggs one at a time followed by lemon zest and juice.
5. Gradually mix in the dry ingredients alternating with milk until just combined.
6. Fill each muffin cup two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
7. For the frosting, blend blackberries until smooth, then mix with soft butter and powdered sugar until creamy.
8. Once cupcakes have cooled completely, frost generously with blackberry frosting.

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

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 230
• Sugar: 24g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg