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Lemon Poppy Seed Cupcakes with Blackberry Frosting – The Best 7 Tips

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Moist lemon poppy seed cupcakes topped with naturally flavored blackberry buttercream frosting, offering a bright citrus taste balanced with sweet berry richness.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk or buttermilk
  • 2 tablespoons poppy seeds
  • 1 cup blackberries (fresh or frozen)
  • 1 cup unsalted butter, room temperature (for frosting)
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and line a muffin pan with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in lemon zest and lemon juice.
  5. Add dry ingredients alternately with milk, mixing just until combined.
  6. Fold in poppy seeds gently.
  7. Divide batter evenly among liners and bake for 18–22 minutes.
  8. Cool cupcakes completely on a wire rack.
  9. Simmer blackberries until soft, then strain and cool the puree.
  10. Beat butter for frosting, add powdered sugar gradually, then mix in blackberry puree and vanilla.
  11. Frost cooled cupcakes and serve.

Notes

  • Use fresh lemon zest for best flavor.
  • Frozen blackberries work well if fresh are unavailable.
  • Allow cupcakes to cool fully before frosting.
  • Store frosted cupcakes in the refrigerator.

Nutrition

Find it online: https://recipeeasily.com/lemon-poppy-seed-cupcakes-with-blackberry-frosting/