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Lemon Poppy Seed Cupcakes with Blackberry Frosting – Best Recipe

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These Lemon Poppy Seed Cupcakes with Blackberry Frosting are soft, tangy, and beautifully topped with fruity, creamy blackberry frosting. Perfect for summer gatherings, brunches, or special occasions, they balance citrus brightness with sweet berry flavor in every bite.

  • Author: Catherine
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp poppy seeds
  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup milk or buttermilk
  • 1 cup fresh or frozen blackberries
  • 1 cup unsalted butter (for frosting)
  • 3–4 cups powdered sugar
  • 1 tsp lemon juice (for frosting)
  • 1 tsp vanilla extract
  • 2 oz cream cheese (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Whisk flour, baking powder, salt, and poppy seeds together in a bowl.
  3. In another bowl, cream softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
  5. Alternate adding dry ingredients and milk, starting and ending with flour mixture. Mix until just combined.
  6. Divide batter evenly among liners, filling each two-thirds full.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Puree blackberries, strain to remove seeds, and simmer the puree until slightly thickened. Let cool.
  10. Beat butter (and cream cheese, if using) until creamy. Gradually add powdered sugar, then mix in cooled blackberry puree, lemon juice, and vanilla extract until fluffy.
  11. Pipe frosting onto cooled cupcakes and garnish with fresh blackberries or lemon zest.

Notes

  • Use room-temperature butter for a light, fluffy batter.
  • Do not overmix to avoid dense cupcakes.
  • Cool cupcakes completely before frosting.
  • For stronger lemon flavor, add extra zest or a spoon of lemon curd.
  • To keep cupcakes moist, brush with lemon syrup after baking.
  • Frosting consistency can be adjusted with more powdered sugar (thicker) or milk (thinner).

Nutrition

Find it online: https://recipeshots.com/lemon-poppy-seed-cupcakes-with-blackberry-frosting/