Description
Delight in these moist and tangy Lemon Poppy Seed Cupcakes topped with a luscious Blackberry Frosting. Bursting with fresh lemon zest and crunchy poppy seeds, these cupcakes offer a perfect balance of citrus brightness and sweet, creamy berry-flavored frosting. Ideal for parties, afternoon tea, or any occasion that calls for a refreshing and flavorful treat.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 2 tablespoons poppy seeds
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup unsalted butter, softened
- ½ cup whole milk
Blackberry Frosting
- 1 cup fresh blackberries, mashed
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 5 minutes.
- Add Eggs and Lemon Zest: Beat in the eggs one at a time, ensuring each is fully incorporated, then add the lemon zest and mix well.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the butter mixture alternately with the whole milk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cupcakes cool, beat together the softened butter, powdered sugar, vanilla extract, and mashed blackberries until the frosting is creamy and smooth.
- Frost and Garnish: Once the cupcakes have completely cooled, generously frost each cupcake with the blackberry frosting. Optionally, garnish with whole blackberries for an elegant finish.
Notes
- Use room temperature eggs and butter to ensure the batter mixes smoothly and yields tender cupcakes.
- Do not overmix the batter once the dry ingredients are added to keep the cupcakes light and fluffy.
- For a smoother frosting, strain the mashed blackberries to remove seeds before mixing.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
- These cupcakes can be made a day ahead to allow flavors to meld and reduce baking day stress.
