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Lemon Poppy Seed Cupcakes with Blackberry Frosting

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Light, zesty lemon poppy seed cupcakes topped with a stunning, naturally-colored blackberry buttercream frosting. A show-stopping dessert for any occasion.

Ingredients

All-purpose flour – 1 1/2 cups

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Salt – 1/4 teaspoon

Unsalted butter, softened – 1/2 cup

White sugar – 1 cup

Lemon zest – 2 tablespoons

Large eggs – 2

Vanilla extract – 1 teaspoon

Sour cream – 2/3 cup

Lemon juice, freshly squeezed – 3 tablespoons

Poppy seeds – 1 1/2 tablespoons

Blackberries (fresh or frozen) – 1 1/2 cups

Unsalted butter, softened (for frosting) – 1 cup

Powdered sugar – 4 cups

Salt – 1/4 teaspoon

Heavy cream – 1 tablespoon

Instructions

Preheat oven to 350°F and line two muffin pans with 14 liners.

Sift and whisk together flour, baking powder, baking soda, and salt in a large bowl.

Cream softened butter, sugar, and lemon zest in a separate bowl until light and fluffy.

Beat in eggs one at a time, followed by the vanilla extract.

Alternate adding sour cream and the flour mixture into the butter mixture on low speed.

Gently fold in the fresh lemon juice and poppy seeds by hand.

Fill cupcake liners 2/3 full and bake for 16-20 minutes. Cool completely.

Puree blackberries, strain seeds, and simmer in a saucepan until reduced to a thick jam-like consistency (about 2-4 tablespoons).

Cool the blackberry reduction completely before making the frosting.

Beat 1 cup butter, then gradually add powdered sugar, salt, and the cooled blackberry puree.

Add cream if needed to reach a pipeable consistency and frost the cooled cupcakes.

Notes

• Use fresh lemons only; bottled juice is too acidic and lacks the essential oils of the zest.

• The blackberry reduction must be completely cold before adding to the butter or the frosting will melt.

• Do not overmix the batter once the flour is added to ensure a light, tender crumb.

• You can substitute blackberry preserves for the reduction if you are short on time.