Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

Lemon Poppy Seed Cupcakes with Blackberry Frosting are a joyful treat that instantly brighten any dessert table. These cupcakes combine zesty fresh lemon, tender crumb, and the delightful crunch of poppy seeds, all crowned with a luscious swirl of real blackberry frosting. Each bite is sunshine and berries in cupcake form, making them the perfect pick for spring parties, birthdays, or when you need a little extra cheer. If you crave a lemon dessert that’s not overly sweet yet incredibly flavorful, this is the cupcake to make.

Ingredients You’ll Need

The ingredients for these Lemon Poppy Seed Cupcakes with Blackberry Frosting are classic yet curiously transformative. Each one is chosen to create that signature combination of citrusy zing and berry-rich creaminess, and together they’ll help you bake something truly memorable.

• All-purpose flour: Provides structure so your cupcakes rise softly and hold together.
• Baking powder: Ensures the cupcakes are light and fluffy with a gentle lift.
• Baking soda: Reacts with acid for extra rise and the perfect crumb.
• Salt: Enhances the bright flavors and balances the sweetness.
• Unsalted butter (for cupcakes and frosting): Softened butter brings richness and creates a tender crumb for the cakes, while making your frosting silky-smooth.
• White sugar: Sweetens the cupcakes and cream together with butter for a light, airy texture.
• Lemon zest: Packs a vibrant punch of citrus flavor—don’t skip it!
• Large eggs: Bind everything together for a moist, structured cupcake base.
• Vanilla extract: Adds depth and a lovely background note to enhance lemon and berry flavors.
• Sour cream: Keeps the cake ultra-moist with a delicate, tangy lift.
• Lemon juice: Freshly squeezed for the best zingy flavor—bottled juice can’t compare!
• Poppy seeds: Classic texture and a slight nutty flavor that makes these cupcakes pop.
• Blackberries: Packed with tart-sweet juice, these berries give the frosting its gorgeous natural color and flavor.
• Powdered sugar: Makes your frosting fluffy and perfectly sweet—don’t try to substitute with granulated.
• Cream (if needed): Just a splash smooths and lightens the berry frosting.

How to Make Lemon Poppy Seed Cupcakes with Blackberry Frosting

Step 1: Prepare Your Pans and Preheat

Begin by preheating your oven to 350F and lining two muffin tins with cupcake liners. This recipe yields about 14 cupcakes, so you’ll have a few extra in a second pan—perfect for sharing (or not!). Having everything ready makes the process smooth from the start.

Step 2: Sift and Whisk the Dry Ingredients

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Give these a quick whisk to evenly distribute the leaveners, which ensures every bite is consistent and light.

Step 3: Cream the Butter, Sugar, and Lemon Zest

Grab another bowl and beat the softened unsalted butter with the white sugar and lemon zest. Keep beating until the mixture looks light and fluffy—this is where you build the foundation of flavor and texture. The lemon zest releases fragrance as it mingles with the sugar, so your kitchen will already start to smell amazing.

Step 4: Add Eggs and Vanilla

Beat in the eggs and vanilla extract, one at a time, making sure each one is fully incorporated before adding the next. This gives the batter a smooth, cohesive texture and layers in more delicious flavor.

Step 5: Alternate Mixing in Sour Cream and Dry Ingredients

With your mixer on low speed, add about half the sour cream, then half of the dry ingredients. Mix gently, scrape down the bowl, and repeat with the remaining sour cream and dry mix. This gentle process keeps the batter fluffy and helps lock in moisture.

Step 6: Fold in Lemon Juice and Poppy Seeds

Switch to a spatula and gently fold in the freshly squeezed lemon juice and poppy seeds. This final mix brings those signature citrus notes and the little bursts of texture that make each bite fun and unexpected.

Step 7: Fill and Bake

Spoon the batter into your prepared liners, filling each about two-thirds full. Bake one tray at a time, on the middle rack, for 16 to 20 minutes. The cupcakes are done when the tops look set and a toothpick comes out clean. Let them cool in the pan for 10 minutes, then transfer to a wire rack.

Step 8: Make the Blackberry Frosting

While the cupcakes cool, puree your blackberries and strain out any seeds if you prefer a smoother frosting. In a bowl, beat the butter until creamy, then gradually mix in the powdered sugar and salt. Add your vibrant blackberry puree little by little, and, if needed, a splash of cream to get the perfect piping consistency.

Step 9: Frost and Decorate

Once the cupcakes are completely cool, swirl on generous amounts of your homemade blackberry frosting. The deep purple hue is just irresistible, especially if you garnish them with extra berries or lemon zest.

How to Serve Lemon Poppy Seed Cupcakes with Blackberry Frosting

Garnishes

Top each cupcake with a fresh blackberry or a sprinkle of extra lemon zest for a burst of color and flavor. If you’re feeling fancy, tiny edible flowers or a simple dusting of powdered sugar can turn these into showstoppers.

Side Dishes

Pair Lemon Poppy Seed Cupcakes with Blackberry Frosting alongside a fruit salad brimming with citrus or a light lemon sorbet. For a heartier brunch spread, offer a platter of scones or some delicate tea sandwiches to round out the table.

Creative Ways to Present

Arrange the cupcakes on a decorative cake stand or tiered tray for a celebratory feel, or line them in cupcake wrappers with a touch of gold or floral print for added flair. For outdoor gatherings, pop each cupcake into an individual lidded jar—a whimsical, portable presentation that’s as delightful as it is practical.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Poppy Seed Cupcakes with Blackberry Frosting can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to five. The frosting keeps its vibrancy and the cakes stay soft and moist.

Freezing

Both the cupcakes and the frosting can be frozen! Freeze unfrosted cupcakes wrapped tightly in plastic and foil, and keep frosting in a sealed container. When ready to enjoy, thaw cupcakes at room temperature and let the frosting come to room temp, then beat briefly to re-fluff before using.

Reheating

If you’d love to serve the cupcakes warm (without frosting), place them in a 300F oven for about 5 minutes. Always let them cool completely before applying your blackberry frosting, so it stays beautifully swirled and doesn’t melt.

FAQs

Can I substitute the blackberries with another fruit for the frosting?

Absolutely! Raspberries or blueberries also work well, though the flavor and color will be slightly different. Opt for fruits that puree smoothly and strain if you want an ultra-silky frosting.

What if I don’t have sour cream—can I use yogurt instead?

Yes, plain full-fat Greek yogurt is a great stand-in for sour cream and will deliver similar moisture and tang to your Lemon Poppy Seed Cupcakes with Blackberry Frosting.

Do I need to strain the blackberry puree for the frosting?

It’s optional, but straining ensures the smoothest texture. If you like a bit of berry texture, you can skip this step!

Can I make these gluten-free?

A good 1:1 gluten-free baking blend can usually be swapped for the all-purpose flour. Just keep an eye on the texture—it may vary slightly but should still be tender and delicious.

How should I transport these cupcakes?

A cupcake carrier works best, but if you don’t have one, place cupcakes in a deep box and brace them with paper towels so they don’t tip. Chill beforehand to keep that luscious blackberry frosting set.

Final Thoughts

Baking Lemon Poppy Seed Cupcakes with Blackberry Frosting is a burst of joy and color for any occasion. Their zesty, moist crumb and berry-kissed frosting never fail to surprise and delight. Give them a try—you’ll fall in love with every bite, and so will everyone lucky enough to share them with you!

Print