Lemon Poppy Seed Cupcakes with Blackberry Frosting
There’s something undeniably magical about the combination of bright lemon and rich blackberry in these tender, golden cupcakes. The creamy frosting, swirled atop the moist cake, feels like a warm hug on a sunny afternoon. As I sat at my kitchen table this week, reminiscing about the breezy spring days when my dear grandmother would take me to the farmer’s market, I was inspired to recreate those memories in a fun, delightful way. Her zest for life and love for cooking encouraged me to whip up a batch of Lemon Poppy Seed Cupcakes with Blackberry Frosting!
With each bite, you’re reminded of sunny days and sweet moments—these little treats are perfect for sharing at picnics or cozy gatherings. Plus, they’re an easy way to brighten up any day with just the right touch of sweetness. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- They’re super simple to whip up—perfect for busy weeks and impromptu celebrations!
- The balance of zesty lemon and indulgent blackberry makes for a dreamy flavor combo.
- Ideal for gatherings, these cupcakes are sure to please both kids and adults alike.
- They’re light and fluffy, offering a sweet yet refreshing bite that feels like spring.
- Comes together in no time, allowing you to enjoy your afternoon tea or coffee break while they bake!
What You’ll Need
To create these delightful Lemon Poppy Seed Cupcakes, gather the following ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon poppy seeds
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup blackberry frosting (store-bought or homemade)
Let’s Make It Together
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, milk, lemon juice, and lemon zest, mixing until everything is nicely combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
- Gradually add the dry ingredients to the wet mixture until just mixed—be careful not to over-mix!
- 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 completely before frosting them with luscious blackberry frosting.
Delicious Variations to Try
- Lemon Blueberry Swap: Instead of poppy seeds, fold in fresh blueberries for a burst of berry goodness in every bite.
- Zesty Orange Twist: Use orange juice and zest instead of lemon for a new citrus flavor that dances on your palate.
- Creamy Cheesecake Frosting: Swap the blackberry frosting with a fluffy cream cheese frosting for a decadent indulgence.
- Lemon Poppy Seed Donuts: Use the same batter to make baked donuts for a fun twist on this classic recipe.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: These cupcakes can be baked ahead of time. Simply store them in an airtight container and frost them the day you plan to serve.
- Ingredient Swaps: If you’re out of poppy seeds, feel free to omit them, or go wild and use sunflower seeds for added crunch!
- Storing Leftovers: Keeping these cupcakes in the fridge with a tightly sealed container will help them stay fresh for up to a week—but they might not last that long!
- Zesty Lemon Boost: For an even more zesty flavor, add a tablespoon of lemon zest to the frosting for that extra lemony punch.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cupcake
- Calories: 215
- Carbohydrates: 30g
- Sugars: 17g
- Fat: 10g
- Protein: 2g
- Sodium: 120mg
Frequently Asked Questions
- Can I make this ahead? Yes! Bake the cupcakes ahead, store them in an airtight container, and frost them when you’re ready to serve.
- Can I use different ingredients? Absolutely! Feel free to experiment with other berries or citrus fruits to create your own delicious variation.
- How do I store leftovers? Store any leftover cupcakes in an airtight container at room temperature or in the fridge. They stay fresh for up to a week!
- How long does it last? Unfrosted cupcakes can last up to a week, whereas frosted ones are best enjoyed within 3-5 days due to the frosting.
Wrapping It Up
These Lemon Poppy Seed Cupcakes with Blackberry Frosting have a special place in my heart. They not only bring back cherished memories of warm afternoons and shared laughter but also create new ones with every batch baked and every cupcake shared. I hope you share this delightful treat with loved ones, filling your days with sweetness and sunshine. Save this Lemon Poppy Seed Cupcakes with Blackberry Frosting to your cozy dessert board so it’s ready when you need a sweet pick-me-up!
Print
Lemon Poppy Seed Cupcakes with Blackberry Frosting
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful lemon poppy seed cupcakes topped with creamy blackberry frosting, perfect for picnics or cozy gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon poppy seeds
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup blackberry frosting (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, milk, lemon juice, and lemon zest, mixing until everything is nicely combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
- Gradually add the dry ingredients to the wet mixture until just mixed—be careful not to over-mix!
- 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 completely before frosting them with luscious blackberry frosting.
Notes
Store cupcakes in an airtight container. Frost them on the day you plan to serve for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 215
- Sugar: 17g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cupcakes, lemon, blackberry, dessert, spring