Description
These delightful Lemon Poppy Seed Cupcakes feature a tender, moist crumb infused with fresh lemon zest and juice, complemented by the subtle crunch of poppy seeds. Topped with a luscious homemade blackberry frosting made from fresh or frozen blackberries, these cupcakes offer a perfect balance of citrus tang and sweet berry flavors, making them a refreshing treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup white sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract, room temperature
- 2/3 cup sour cream, room temperature
- 3 tablespoons lemon juice, freshly squeezed
- 1 1/2 tablespoons poppy seeds
Blackberry Frosting
- 1 1/2 cups blackberries, fresh or frozen
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon cream, or more if needed
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (177°C) and line two muffin pans with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This helps to evenly distribute the leavening agents and salt for a consistent batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, white sugar, and lemon zest together until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- Combine Wet and Dry: Alternately add the sour cream and sifted flour mixture to the butter mixture, beginning and ending with the flour. Mix gently to avoid overworking the batter.
- Fold in Lemon Juice and Poppy Seeds: Carefully fold in the freshly squeezed lemon juice and poppy seeds to distribute the flavors evenly without deflating the batter.
- Fill Muffin Pans: Spoon the batter evenly into the prepared muffin pans, filling each liner about two-thirds full to allow room for rising.
- Bake Cupcakes: Place the pans in the preheated oven and bake for 16 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack.
- Prepare Blackberry Puree: While cupcakes are baking, blend the blackberries until smooth. Strain the puree through a fine mesh sieve to remove seeds, then cook the puree in a saucepan over medium heat until it thickens to a jam-like consistency. Let it cool.
- Make Blackberry Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and salt, mixing well. Add the cooled blackberry puree and continue beating until smooth. Adjust the consistency by adding more cream if the frosting is too thick or more powdered sugar if it’s too thin.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the blackberry frosting using a spatula or piping bag for a decorative finish.
Notes
- The lemon zest and lemon juice should be fresh for the best flavor impact.
- Ensure sour cream and eggs are at room temperature for smoother batter.
- To remove blackberry seeds effectively, strain the puree thoroughly.
- If the frosting is too runny, chill it briefly before frosting the cupcakes.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
