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Lemon Poppy Seed Cupcakes

Delightful lemon poppy seed cupcakes topped with luscious blackberry frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter (softened to room temperature)
  • 1 cup white sugar
  • 2 tablespoons lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract (room temperature)
  • 2/3 cup sour cream (room temperature)
  • 3 tablespoons lemon juice (freshly squeezed)
  • 1.5 tablespoons poppy seeds
For the Blackberry Frosting
  • 1 cup unsalted butter (softened to room temperature)
  • 4 cups powdered sugar
  • 0.25 teaspoon salt
  • 1 tablespoon cream (if needed)
  • 1.5 cups blackberries (fresh or frozen)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cupcake Batter
  1. In another bowl, beat the softened butter and sugar together until fluffy and light (about 5 minutes). Stir in the lemon zest.
  2. Add the eggs one at a time, beating well after each addition, then add the vanilla.
  3. Gently mix in the sour cream and lemon juice, followed by the flour mixture until smooth.
  4. Fold in the poppy seeds and pour the batter into the prepared cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack.
Blackberry Frosting
  1. In a bowl, cream together the butter and powdered sugar, adding the salt and a touch of cream until smooth.
  2. Gently fold in the blackberries.
Frosting Cupcakes
  1. Once the cupcakes are completely cool, frost them generously with the blackberry icing.
  2. Optionally, sprinkle extra poppy seeds on top.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or in the fridge for about a week. Allow refrigerated cupcakes to reach room temperature before serving. Adjust lemon zest and juice according to your taste preference.