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Lemon poppy seed cupcakes topped with a creamy frosting on a decorative plate.

Lemon Poppy Seed Cupcakes

Bright, tender lemon poppy seed cupcakes topped with blackberry frosting that makes every occasion feel special.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups 1 1/2 cups all-purpose flour Use spoon-and-level measurement or weigh for accuracy.
  • 1 teaspoon 1 teaspoon baking powder
  • 0.5 teaspoon 1/2 teaspoon baking soda
  • 0.25 teaspoon 1/4 teaspoon salt
  • 0.5 cups 1/2 cup unsalted butter (softened to room temperature) Bring to room temperature for best results.
  • 1 cups 1 cup white sugar
  • 2 tablespoons 2 tablespoons lemon zest* Fresh lemon zest preferred.
  • 2 large 2 large eggs Bring to room temperature.
  • 1 teaspoon 1 teaspoon vanilla extract (room temperature)
  • 2/3 cups 2/3 cup sour cream (room temperature) Full-fat preferred.
  • 3 tablespoons 3 tablespoons lemon juice* (freshly squeezed) Fresh lemon juice is ideal.
  • 1.5 tablespoons 1 1/2 tablespoons poppy seeds Fresh poppy seeds recommended.
  • 1.5 cups 1 1/2 cups blackberries (fresh or frozen) Can use frozen blackberries.
Blackberry Frosting Ingredients
  • 1 cups 1 cup unsalted butter (softened to room temperature) Ensure it's at room temperature.
  • 4 cups 4 cups powdered sugar
  • 0.25 teaspoon 1/4 teaspoon salt
  • 1 tablespoon 1 tablespoon cream (if needed) Adjust for consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing Batter
  1. In a large bowl, cream together the butter and sugar with lemon zest until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition, followed by the vanilla.
  3. Alternate adding the dry ingredients and sour cream with lemon juice, beginning and ending with the dry mix. Mix just until combined.
  4. Gently fold in poppy seeds and blackberries.
Baking
  1. Spoon the batter into liners, filling them about two-thirds full. Bake for 18–22 minutes or until a toothpick comes out clean.
  2. Let cool in the pan for 5 minutes before transferring to a wire rack.
Frosting
  1. Mash blackberries and strain for juice. Beat butter until smooth, add powdered sugar and salt, then slowly add blackberry puree until you reach a spreadable consistency.
  2. Pipe or spread frosting onto cooled cupcakes and garnish with fresh blackberries or lemon zest.

Notes

For best results, use room-temperature ingredients. These cupcakes can be frozen. Keep frosted cupcakes in an airtight container for up to 4 days.