Go Back
If you’re on the hunt for a delightful dessert that perfectly balances zesty flavors with sweet notes, look no further than Zesty Lemon Poppy Seed Delights with Blackberry Bliss. This recipe is a celebration of contrasting tastes, featuring the bright, tangy flavor of fresh lemons harmonizing beautifully with the nutty crunch of poppy seeds. Adding to this delightful mix is a luscious blackberry frosting that not only adds a pop of color but also a burst of sweetness that ties everything together.

Lemon Poppy Seed Cupcakes with Blackberry Frosting

Looking to impress with your baking skills? Try these Zesty Lemon Poppy Seed Delights with Blackberry Bliss! This delightful recipe combines tangy lemon and crunchy poppy seeds for a refreshing cupcake, beautifully topped with a rich blackberry frosting. Perfect for any occasion, these treats not only taste amazing but also look stunning on any dessert table. Dive into the joy of baking and share these mouthwatering cupcakes with family and friends!
Print Recipe Pin Recipe

Ingredients
  

For the Lemon Poppy Seed Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 2 lemons

½ cup fresh lemon juice

2 tablespoons poppy seeds

½ cup buttermilk

For the Blackberry Frosting:

1 cup fresh blackberries (or frozen, thawed)

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Prepare the Batter: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes). Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.

        Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined. Fold in the poppy seeds gently with a spatula.

          Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

            Make the Blackberry Frosting: In a small saucepan, cook the blackberries over medium heat, mashing them lightly until they start to break down (about 5 minutes). Strain the mixture through a fine mesh sieve to remove seeds, allowing it to cool completely.

              Prepare Frosting: In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add in the powdered sugar, mixing on low speed, then increase to medium speed. Add the blackberry puree, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and smooth.

                Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag to frost with the blackberry frosting. Garnish with additional blackberries or lemon zest if desired.

                  Serve & Enjoy: Enjoy these zesty lemon poppy seed cupcakes with their sweet-tart blackberry frosting as a delightful treat for any occasion!

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes