Irresistible Lemon Poppy Seed Cupcakes with Blackberry Frosting

Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat that brings sunshine to your taste buds and a smile to your face. Imagine biting into a fluffy cupcake that bursts with zesty lemon flavor, complemented by the delightful crunch of poppy seeds, and then being topped with a dreamy blackberry frosting that feels like a warm hug from a berry bush.

These cupcakes are perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or just wanting to indulge in something sweet after a long day. Trust me, once you bake these beauties, they’ll become your go-to dessert for spreading joy and sweetness wherever you go.

Ingredients for Lemon Poppy Seed Cupcakes with Blackberry Frosting

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

• All-Purpose Flour: A key ingredient for the cupcake base; make sure it’s fresh for the best texture.
• Baking Powder: Essential for helping the cupcakes rise and become fluffy.
• Poppy Seeds: Add a subtle crunch and nutty flavor; opt for fresh ones for optimal taste.
• Granulated Sugar: Sweetens the batter; use fine sugar for even blending.
• Unsalted Butter: Provides richness; soften it at room temperature before mixing.
• Eggs: Bind the ingredients together; choose large eggs for consistency.
• Lemon Zest: Offers a bright, citrusy aroma; use organic lemons if possible for less wax.
• Lemon Juice: Freshly squeezed is best; it elevates the lemon flavor significantly.
• Blackberries: Use fresh or frozen to create your luscious frosting; they pack a flavorful punch.
• Powdered Sugar: For sweetening the frosting; sift it before using to prevent clumps.

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

How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to avoid sticky situations later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, poppy seeds, and granulated sugar until well combined. This will help ensure an even rise.

Step 3: Cream Butter and Eggs

In another bowl, beat together softened unsalted butter and sugar until creamy. Add in eggs one at a time, mixing thoroughly after each addition.

Step 4: Add Zest and Juice

Stir in lemon zest and juice into your buttery mixture. Let those zesty aromas waft through your kitchen like an aromatic fairy!

Step 5: Combine Mixtures

Gradually add the dry ingredients into the wet mixture while alternating with some milk (if using). Mix until just combined—don’t overdo it unless you want dense cupcakes…and no one wants that!

Step 6: Bake

Spoon the batter into prepared cupcake liners about two-thirds full and bake for about 18-20 minutes until they’re golden on top. A toothpick should come out clean when poked into the center.

Step 7: Make Blackberry Frosting

While cupcakes cool, mash blackberries in a bowl. Mix with powdered sugar until smooth but still slightly chunky—this adds character! Whip in some softened butter until light and fluffy.

Step 8: Frost Those Cupcakes

Once cooled completely, generously frost each cupcake with your blackberry concoction. Don’t be shy; let those colors shine!

Transfer to plates and enjoy these delightful treats! They pair perfectly with afternoon tea or as a sweet surprise at any gathering. Happy baking!

Perfecting the Cooking Process

Start by preheating your oven and preparing your cupcake liners. While the oven warms up, mix your dry ingredients together, whisk your wet ingredients separately, and then combine them. Pour the batter into the liners and bake until golden and springy.

Add Your Touch

Feel free to swap lemon zest for orange zest if you’re in the mood for a citrus twist. You can also add chopped nuts or even some shredded coconut for an extra flavor kick. Get creative; these cupcakes can handle it!

Storing & Reheating

Store your Lemon Poppy Seed Cupcakes in an airtight container at room temperature for up to three days. If you’re feeling fancy, pop them in the fridge to keep that frosting fresh longer. Just remember to bring them back to room temperature before serving.

I remember baking these Lemon Poppy Seed Cupcakes for my friend’s birthday party and watching everyone devour them like they were going out of style. The compliments were as plentiful as the frosting on top!

FAQs:

What ingredients are needed for Lemon Poppy Seed Cupcakes with Blackberry Frosting?

To make Lemon Poppy Seed Cupcakes with Blackberry Frosting, gather the following ingredients: all-purpose flour, baking powder, baking soda, salt, granulated sugar, lemon zest, lemon juice, poppy seeds, eggs, vegetable oil, and buttermilk. For the frosting, you will need fresh blackberries, powdered sugar, unsalted butter or a dairy-free alternative, and vanilla extract. Ensure that all ingredients meet your dietary preferences by avoiding animal-derived products and alcohol.

How do I store Lemon Poppy Seed Cupcakes?

To keep your Lemon Poppy Seed Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to prolong their shelf life, consider refrigerating them for about a week. Make sure the cupcakes are completely cooled before sealing them to prevent condensation. For longer storage, you can freeze the cupcakes without frosting for up to three months. When ready to enjoy, thaw them at room temperature and frost as desired.

Can I make the frosting ahead of time?

Yes! You can prepare the blackberry frosting in advance. Store it in an airtight container in the refrigerator for up to five days. Before using it on your Lemon Poppy Seed Cupcakes, allow the frosting to sit at room temperature for about 30 minutes so that it softens slightly. If desired, give it a quick mix to restore its texture before spreading it onto the cooled cupcakes.

Are there any substitutions for the ingredients?

Certainly! If you need to substitute certain ingredients in your Lemon Poppy Seed Cupcakes with Blackberry Frosting recipe, here are some alternatives: use almond milk or oat milk instead of buttermilk. You can replace vegetable oil with melted coconut oil or applesauce for a healthier option. If fresh blackberries aren’t available, frozen blackberries work well too; just remember to thaw and drain them before using in the frosting.

Conclusion for Lemon Poppy Seed Cupcakes with Blackberry Frosting:

In summary, these delightful Lemon Poppy Seed Cupcakes topped with luscious Blackberry Frosting make an irresistible treat. The combination of zesty lemon and nutty poppy seeds creates a flavorful base that pairs beautifully with the sweet-tart blackberry topping. Remember to use fresh ingredients and customize as needed to suit your preferences. Enjoy these cupcakes as a perfect dessert for gatherings or a simple indulgence at home!

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Lemon Poppy Seed Cupcakes with Blackberry Frosting

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Lemon Poppy Seed Cupcakes with Blackberry Frosting are a refreshing and vibrant dessert that perfectly balances zesty lemon flavor with the delightful crunch of poppy seeds. Topped with a luscious blackberry frosting, these cupcakes are ideal for celebrations or as a sweet indulgence on any day. With simple ingredients and straightforward steps, you’ll be enjoying these delightful treats in no time.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 2 tbsp poppy seeds
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• Zest of 1 lemon
• ¼ cup freshly squeezed lemon juice
• ½ cup milk (optional)
• 1 cup blackberries (for frosting)
• 2 cups powdered sugar (for frosting)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, poppy seeds, and granulated sugar.
3. In another bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon zest and juice into the butter mixture.
5. Gradually mix in dry ingredients while alternating with milk until just combined.
6. Fill cupcake liners two-thirds full and bake for 18-20 minutes or until golden brown.
7. For the frosting, mash blackberries and mix with powdered sugar until smooth; then incorporate softened butter until fluffy.
8. Once cupcakes are cool, generously frost each with blackberry frosting.

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

Nutrition

• Serving Size: 1 cupcake (60g)
• Calories: 230
• Sugar: 21g
• Sodium: 120mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg