Go Back
Delicious lemon poppy seed cupcakes topped with creamy frosting

Lemon Poppy Seed Cupcakes

Bright, tender lemon cupcakes with a delicate crumb, flecked with poppy seeds and topped with vibrant blackberry frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Choose standard unbleached flour for the best structure.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter (softened to room temperature) Use unsalted for better flavor control.
  • 1 cups white sugar
  • 2 tablespoons lemon zest Use fresh for the best flavor.
  • 2 large eggs Bring to room temperature for even mixing.
  • 1 teaspoon vanilla extract Use room temperature for best results.
  • 0.67 cups sour cream Use full-fat at room temperature.
  • 3 tablespoons lemon juice Use freshly squeezed for the brightest flavor.
  • 1.5 tablespoons poppy seeds
  • 1.5 cups blackberries (fresh or frozen)
Blackberry Frosting Ingredients
  • 1 cups unsalted butter (softened to room temperature)
  • 4 cups powdered sugar
  • 0.25 teaspoon salt
  • 1 tablespoon cream (if needed) To achieve piping consistency.

Method
 

Preparation
  1. Preheat the 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.
Making the Batter
  1. In a large bowl, cream the softened butter and sugar until pale and fluffy.
  2. Add lemon zest and continue to mix briefly.
  3. Beat in eggs one at a time, then stir in vanilla.
  4. Alternately add dry ingredients and sour cream to the butter mixture.
  5. Fold in lemon juice and poppy seeds until just combined.
  6. Gently fold in blackberries, being careful not to crush them.
Baking
  1. Portion the batter into muffin liners and bake for 18-22 minutes.
  2. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
Making the Frosting
  1. Simmer blackberries until broken down, then strain to remove seeds.
  2. Cream the butter, then gradually add powdered sugar, blackberry puree, and salt.
  3. Adjust consistency with cream as needed.
Finishing Touches
  1. Pipe or spread the frosting onto cooled cupcakes and garnish as desired.
  2. Serve at room temperature.

Notes

Cupcakes can be stored unfrosted in the freezer for up to 3 months. Thaw at room temperature. Bring all ingredients to room temperature for best results.