Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe

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Lemon Poppy Seed Cupcakes with Blackberry Frosting Recipe Moist and tender, these lemon poppy seed cupcakes are bursting with a fresh lemon flavor and filled with tiny, crunchy poppy seeds. The blackberry frosting tastes like biting into fresh berries, and the beautiful color combination makes these absolutely stunning.

Recipe by: justsotasty.com

Servings: 14 cupcakes


Lemon Poppy Seed 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 cream if needed


  1. Lemon Poppy Seed Cupcakes
  2. Preheat the oven to 350F degrees and line 2 muffin pans with liners. You’ll end up with about 14 cupcakes in total.
  3. In a large bowl sift together the flour, baking powder, baking soda and salt. Give them a whisk.
  4. In a separate large bowl, beat the butter, sugar and lemon zest until fluffy.
  5. Beat in the eggs and vanilla extract.
  6. With the mixer on low speed, beat in about 1/2 of the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl.
  7. Repeat the process with the rest of the sour cream and flour mixture. READ MORE

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