Ingredients
Method
Lemon Poppy Seed Cupcakes
- Preheat the oven to 350°F and line two muffin pans with cupcake liners. This recipe will yield approximately 14 cupcakes.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them together to combine.
- In a separate large bowl, beat the butter, sugar, and lemon zest until fluffy and light.
- Add in the eggs and vanilla extract, and continue beating until well incorporated.
- With the mixer on low speed, alternate adding half of the sour cream and half of the flour mixture. Once combined, turn off the mixer and scrape down the sides of the bowl.
- Repeat the process with the remaining sour cream and flour mixture.
Gently fold in the lemon juice and poppy seeds.
- Spoon the batter into the prepared muffin pans, filling each about two-thirds full. You should have enough batter for around 14 cupcakes.
- Bake one tray at a time on the middle rack for 16-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for at least 10 minutes, then transfer them to a wire rack to cool completely.
Blackberry Frosting
- Add the blackberries to a blender or food processor and blend until smooth.
- Press the puree through a fine sieve to remove the seeds. I typically do this in batches, using the back of a metal spoon to push the puree through the sieve.
- Transfer the seedless puree to a small to medium saucepan and place it over low heat. Stir occasionally and bring the mixture to a gentle simmer for about 10-20 minutes, or until it thickens to the consistency of jam. Remove from the heat and let it cool completely. You should end up with about 2-4 tablespoons of puree.
- In a large bowl, beat the butter until soft and smooth.
- Turn the mixer down to low speed and beat in 2 cups of powdered sugar along with the salt.
- Mix in 2 tablespoons of the thick, cooled blackberry puree.
- Gradually beat in the remaining powdered sugar, adding about ½ cup at a time, and incorporate more blackberry puree or a splash of cream if the frosting seems too thick.
- Transfer the frosting to a piping bag (I used a 1M tip) and frost the cooled cupcakes, or apply the frosting with a knife for a more rustic look.
Notes
You will need 1-2 medium-sized lemons for this recipe. Start by zesting the lemons before squeezing out the juice. Avoid using bottled lemon juice, as it tends to be too sour and bitter.
If you prefer a thinner layer of frosting on each cupcake rather than piping it on, feel free to halve the frosting recipe.
Since the blackberry puree needs to cool completely before you can use it in the frosting, I suggest making the blackberry puree first. Then, proceed with making the cupcakes. By the time the cupcakes are baked and cooled, the blackberry puree should be fully cooled, allowing you to make the frosting.
Alternatively, if you don’t want to use fresh or frozen blackberries, you can substitute with blackberry preserves from the grocery store. You will need about 3 tablespoons of preserves.
I do not recommend doubling this recipe, as it may lead to overmixing the batter, which can cause the cupcakes to become tough or sink in the middle.
Storage and Make-Ahead Tips: For best results, I recommend making these cupcakes on the same day you plan to serve them. Store them in an airtight container at room temperature for up to 6 hours, or in the refrigerator for up to 3 days. If you want to make them in advance, bake the cupcakes the day before and store them in an airtight container at room temperature. Make the blackberry puree, cool it completely, and store it in an airtight container in the fridge. Then, make the frosting on the day you plan to serve the cupcakes.
If you prefer a thinner layer of frosting on each cupcake rather than piping it on, feel free to halve the frosting recipe.
Since the blackberry puree needs to cool completely before you can use it in the frosting, I suggest making the blackberry puree first. Then, proceed with making the cupcakes. By the time the cupcakes are baked and cooled, the blackberry puree should be fully cooled, allowing you to make the frosting.
Alternatively, if you don’t want to use fresh or frozen blackberries, you can substitute with blackberry preserves from the grocery store. You will need about 3 tablespoons of preserves.
I do not recommend doubling this recipe, as it may lead to overmixing the batter, which can cause the cupcakes to become tough or sink in the middle.
Storage and Make-Ahead Tips: For best results, I recommend making these cupcakes on the same day you plan to serve them. Store them in an airtight container at room temperature for up to 6 hours, or in the refrigerator for up to 3 days. If you want to make them in advance, bake the cupcakes the day before and store them in an airtight container at room temperature. Make the blackberry puree, cool it completely, and store it in an airtight container in the fridge. Then, make the frosting on the day you plan to serve the cupcakes.