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Lemon poppy seed cupcakes topped with swirled blackberry frosting on white marble background

Lemon Poppy Seed Cupcakes with Blackberry Frosting

Bright, fluffy lemon poppy seed cupcakes topped with vibrant blackberry buttercream frosting. Perfect for spring celebrations or whenever you need a burst of citrusy sweetness.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 12 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • ⅓ cup unsalted butter softened
  • 2 large eggs
  • ¾ cup whole milk
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries
  • 1 cup unsalted butter softened (for frosting)
  • 3-4 cups powdered sugar
  • 2-3 tablespoons heavy cream

Method
 

  1. Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds.
  3. Step 3: In another bowl, cream softened butter, then beat in eggs one at a time, followed by milk, lemon juice, lemon zest, and vanilla extract.
  4. Step 4: Gradually mix wet ingredients into dry ingredients until just combined, being careful not to overmix.
  5. Step 5: Divide batter evenly among cupcake liners, filling each about ⅔ full.
  6. Step 6: Bake for 16-18 minutes or until a toothpick inserted in center comes out clean. Cool completely.
  7. Step 7: For frosting, puree blackberries and strain to remove seeds. Beat butter until fluffy, then gradually add powdered sugar.
  8. Step 8: Mix in 3 tablespoons blackberry puree and cream until smooth and pipeable.
  9. Step 9: Pipe or spread frosting onto cooled cupcakes and garnish with fresh blackberries if desired.

Notes

Store cupcakes covered at room temperature for up to 3 days. For best results, use fresh lemon juice and zest. The blackberry frosting can be made ahead and refrigerated for up to 2 days.