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Lemon Poppy Seed Cupcakes With Blackberry Frosting

Delight in these moist lemon poppy seed cupcakes topped with a vibrant blackberry frosting. A perfect treat for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened (1 stick)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
For the blackberry frosting:
  • 1/2 cup unsalted butter, softened (1 stick)
  • 3 cups powdered sugar
  • 1/4 cup blackberry puree (from about 1/2 cup fresh blackberries)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream if needed

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream together sugar and butter until light and fluffy.
  4. Beat in eggs, then stir in buttermilk, oil, lemon zest, lemon juice, poppy seeds, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fill cupcake liners about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Let cupcakes cool in the muffin tin before transferring to a wire rack to cool completely.
  9. Beat butter until smooth and creamy.
  10. Gradually add powdered sugar, beating until light and fluffy.
  11. Stir in blackberry puree and vanilla extract.
  12. If the frosting is too thick, add milk or cream until desired consistency is reached.
  13. Frost the cooled cupcakes with blackberry frosting.

Notes

For a more intense blackberry flavor, reduce the amount of milk or cream added to the frosting.