Lemon Poppy Seed Cupcakes

I love a cupcake that wakes up the room. Lemon Poppy Seed Cupcakes give bright lemon, a soft crumb, and a little crunch from the poppy seeds. I frost them with a blackberry buttercream for a sweet tart finish.

Dad James always asked for one more cupcake at parties, and I still make them when I want that smile.

Your Ingredients List

• 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
• 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 cream (if needed)

My Go-To Equipment

I use a mixer, a 12-cup muffin tin, liners, a citrus zester, and a spatula. I also like to review other lemon desserts for ideas, like this simple lemon icebox cake to see how lemon and cream pair.

The Simple Steps to Follow

• Preheat the oven and line a muffin tin with liners.
• Whisk flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
• Cream butter and sugar until light.
• Beat in lemon zest, eggs, and vanilla until smooth.
• Add half the dry mix, then sour cream, then the rest of the dry mix.
• Fold in lemon juice gently.
• Fill liners two thirds full.
• Bake until a toothpick comes out clean.
• Cool cupcakes on a rack.
• Mash blackberries and strain if you want a smooth berry puree.
• Beat butter for frosting until creamy.
• Add powdered sugar and salt, then fold in blackberry puree.
• Thin frosting with cream if needed and chill slightly.
• Pipe or spread frosting on cooled cupcakes.

Healthy Twists on a Classic

I swap half the sugar for maple syrup or use Greek yogurt in place of some sour cream. You can also add whole grain flour for a denser, nuttier crumb.

Serving Suggestions From My Table

I serve these with a cup of tea or a light salad for brunch. For lemon lovers, try pairing them with other citrus dishes like my twist on a blueberry lemon curd tart for a bright dessert table.

Getting It Just Right

Use room temperature eggs and butter so the batter blends well. Do not overmix after you add the flour. Bake until just done to keep the cupcakes tender.

How to Store Leftovers

Store cupcakes in an airtight container in the fridge for up to three days. You can freeze unfrosted cupcakes for up to two months and frost them after thawing.

Enjoy Every Moment

I make these when I need a small, happy treat. Share them with family and enjoy the bright lemon and soft berries.

A Few Common Questions

How long do Lemon Poppy Seed Cupcakes take to bake?

They usually bake 18 to 22 minutes at a moderate oven temperature. Times vary, so test with a toothpick.

Can I make Lemon Poppy Seed Cupcakes ahead?

Yes. You can bake them a day ahead and store them unfrosted in an airtight container, then frost on the day you serve.

Can I use frozen blackberries for the Lemon Poppy Seed Cupcakes frosting?

Yes. Thaw and drain them first, then mash or blend. Strain if you want a smooth frosting without seeds.

Lemon Poppy Seed Cupcakes with Blackberry Buttercream

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• Author: sarah
• Total Time: 37 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Bright lemon flavored cupcakes with poppy seeds, topped with sweet-tart blackberry buttercream.

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Ingredients

Scale 1x2x3x

• 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 fresh lemon juice
• 1 1/2 tablespoons poppy seeds
• 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 (if needed)

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Instructions

1. Preheat the oven and line a muffin tin with liners.
2. Whisk flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
3. Cream butter and sugar until light.
4. Beat in lemon zest, eggs, and vanilla until smooth.
5. Add half the dry mix, then sour cream, then the rest of the dry mix.
6. Fold in lemon juice gently.
7. Fill liners two thirds full.
8. Bake until a toothpick comes out clean (about 18 to 22 minutes).
9. Cool cupcakes on a rack.
10. Mash blackberries and strain if desired for a smooth puree.
11. Beat butter for frosting until creamy.
12. Add powdered sugar and salt, then fold in blackberry puree.
13. Thin frosting with cream if needed and chill slightly.
14. Pipe or spread frosting on cooled cupcakes.

Notes

Use room temperature eggs and butter for best results.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 300
• Sugar: 20g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: cupcakes, lemon, blackberry, dessert, baking