If you’re craving a refreshing, zesty treat with a beautiful burst of fruit flavor, these Lemon Poppy Seed Cupcakes with Blackberry Frosting are the perfect choice! The delicate lemon flavor, combined with the crunch of poppy seeds, creates a soft, tender cupcake, while the sweet, tart blackberry frosting is the perfect finishing touch. Whether you’re baking for a special occasion or just because, these cupcakes will quickly become a favorite!

Why You’ll Love This Recipe

Bright & refreshing – The lemon flavor is perfectly balanced with a hint of poppy seeds.
Gorgeous & indulgent frosting – The blackberry frosting is both fruity and creamy, making it the perfect complement.
Light & fluffy texture – These cupcakes are soft, airy, and melt-in-your-mouth.
Versatile – Perfect for birthdays, springtime gatherings, or as a sweet afternoon snack.

Ingredients You’ll Need

Here’s a quick look at what you’ll need for the cupcakes. You can find the full list of ingredients below!

For the Cupcakes:

Butter – Softened, for a tender, moist crumb.
Sugar – For sweetness and structure.
Eggs – To help bind and lift the batter.
Lemon zest & juice – For that zesty, refreshing citrus flavor.
Flour – The base for the cupcake batter.
Baking powder – To help the cupcakes rise.
Poppy seeds – For a little texture and a pop of flavor.
Milk – To keep the batter moist and smooth.

For the Frosting:

Blackberries – Fresh or frozen, pureed to create a gorgeous fruit-flavored frosting.
Butter – Softened, for a creamy texture.
Powdered sugar – To sweeten the frosting and give it structure.
Vanilla extract – For a hint of warmth to balance the fruit.
Heavy cream – To achieve the perfect consistency for spreading.

Step-by-Step Directions

Make the Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Cream the butter and sugar together until light and fluffy. Add the eggs, lemon zest, and lemon juice, beating well after each addition.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and poppy seeds. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.

Bake the Cupcakes

Spoon the batter evenly into the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely before frosting.

Prepare the Frosting

While the cupcakes cool, prepare the blackberry frosting. Beat together the butter and powdered sugar until light and fluffy. Add the blackberry puree, vanilla extract, and heavy cream, mixing until smooth and creamy.

Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each one with the blackberry frosting. Top with extra blackberry for a beautiful garnish, if desired.

Expert Tips and Tricks

Make sure the cupcakes are cool before frosting them to avoid the frosting melting off.
Add more lemon zest for an extra burst of citrus flavor in the cupcakes.
Puree the blackberries well before adding them to the frosting to avoid any seeds or chunks.

Recipe Variations and Possible Substitutions

Use raspberries or strawberries for a different fruity flavor in the frosting.
Make them gluten-free – Use a 1:1 gluten-free flour blend in place of regular flour.
Add lemon extract to boost the citrus flavor if you want more lemon punch.

Serving and Pairing Suggestions

These cupcakes pair perfectly with:

Iced tea or lemonade – The bright citrus notes of the cupcakes are a refreshing match with these drinks.
Fresh berries – Serve with extra blackberries, raspberries, or blueberries on the side for a fruity contrast.
A light salad – Serve alongside a fresh spinach or mixed green salad for a well-balanced treat.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days.
Freeze for later – These cupcakes freeze well for up to 3 months. Just wrap them tightly and thaw at room temperature when ready to eat.
Refrigerate the frosting – If you make the frosting in advance, store it in the fridge and bring it back to room temperature before frosting the cupcakes.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! You can make the cupcakes up to 2 days ahead and store them at room temperature. Frost them just before serving.

How can I make the frosting smoother?

If the frosting is too thick, add a little more heavy cream to reach your desired consistency.

Can I use bottled lemon juice?

For the best flavor, I recommend using fresh lemon juice and zest, but bottled lemon juice will work in a pinch.

How do I know when the cupcakes are done?

The cupcakes are ready when a toothpick inserted comes out clean or with just a few crumbs.

Conclusion

These Lemon Poppy Seed Cupcakes with Blackberry Frosting are a delightful treat that combines the freshness of lemon with the sweetness of berries. Soft, flavorful, and beautifully topped, they’re perfect for any occasion—whether you’re serving them at a party or enjoying them with a cup of tea. You won’t be able to eat just one!

Light, Zesty, and Delicious: Lemon Poppy Seed Cupcakes with Blackberry Frosting

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These Lemon Poppy Seed Cupcakes with Blackberry Frosting offer a refreshing, zesty treat with a soft, tender texture. The delicate lemon flavor combined with poppy seeds creates the perfect base for the indulgent, sweet-tart blackberry frosting.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: 40-45 minutes
Yield: 12 cupcakes 1x
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Cream the butter and sugar together until light and fluffy. Add the eggs, lemon zest, and lemon juice, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and poppy seeds. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
Spoon the batter evenly into the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely before frosting.
For the frosting: Beat together the butter and powdered sugar until light and fluffy. Add the blackberry puree, vanilla extract, and heavy cream, mixing until smooth and creamy.
Once the cupcakes are completely cool, generously frost each one with the blackberry frosting. Optionally, top with extra blackberries for garnish.