Bursting with Brightness: Lemon Berry Poppy Cupcakes with Blackberry Filling and Purple Frosting

There’s something undeniably delightful about biting into a cupcake that has an explosion of flavors. Enter these Lemon Berry Poppy Cupcakes with a luscious blackberry filling and vibrant purple frosting. They’re like a cheerful burst of sunshine on a plate, perfect for any occasion—be it a birthday party, a summer picnic, or just an afternoon treat to brighten your day. The tangy lemon harmonizes beautifully with the sweetness of the blackberries, while the poppy seeds add a delightful crunch. Let’s dive into why you’ll want to whip up a batch of these cheerful confections today.

Why Make This Recipe

• The combination of zesty lemon, sweet blackberries, and the crunchy texture of poppy seeds makes every bite exciting.
• These cupcakes are visually stunning and perfect for impressing guests at gatherings or simply indulging yourself.
• You’ll discover how easy it is to create something spectacular from scratch, allowing you to delight in both the process and the outcome.

How to Make Lemon Berry Poppy Cupcakes

Creating these Lemon Berry Poppy Cupcakes is a straightforward and enjoyable process that will fill your kitchen with delicious aromas. So roll up your sleeves, gather your ingredients, and let’s get started.

Step-by-Step Guide to Making Lemon Berry Poppy Cupcakes

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cupcakes will bake evenly.

2. Prepare the Muffin Tin: Line a 12-cup muffin tin with cupcake liners. Using liners not only makes for easy cleanup but also gives your cupcakes a polished look.

3. Mix the Dry Ingredients: In a medium-sized bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 2 tablespoons of poppy seeds. This step will help distribute the leavening agents and poppy seeds evenly throughout the batter.

4. Cream the Butter and Sugar: In a larger bowl, beat together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar. Mix until fluffy and light in color, which usually takes about 3-5 minutes.

5. Add the Remaining Wet Ingredients: Incorporate 2 large eggs, zest from 1 lemon, the juice from 1 lemon, 1 teaspoon of vanilla extract, 1/3 cup of Greek yogurt (or sour cream), and 1/4 cup of milk. Mix everything together until well combined.

6. Combine the Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture. Mix until just combined, taking care not to over-mix.

7. Bake the Cupcakes: Divide the batter into the prepared liners, filling each about 2/3 full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.

8. Prepare the Blackberry Filling: While the cupcakes are cooling, it’s time to make the blackberry filling. In a small saucepan over medium heat, combine 1 cup of blackberries (fresh or frozen), 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Allow the mixture to simmer until the blackberries are soft.

9. Thicken the Filling: Mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to the blackberry mixture and cook for an additional 2-3 minutes until thickened. Strain the mixture to remove the seeds, then let it cool completely.

10. Make the Frosting: For the purple frosting, in a mixing bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 3 cups of powdered sugar, 1/2 cup of blackberry purée, and 1/2 teaspoon of vanilla extract. If the frosting is too thick, add 1–2 tablespoons of heavy cream until it reaches your desired consistency.

11. Core the Cupcakes: Once the cupcakes have cooled, use a cupcake corer or a small knife to remove the center of each cupcake, creating a small well for the filling.

12. Fill the Cupcakes: Spoon the cooled blackberry mixture into each well of the cupcakes. Be generous but careful not to overflow.

13. Frost the Cupcakes: With a piping bag fitted with your favorite tip, pipe the purple frosting generously over the filled cupcakes. For a decorative touch, top each cupcake with fresh blackberries, strips of lemon zest, and a drizzle of blackberry syrup if desired.

Storage Tips for Lemon Berry Poppy Cupcakes

To keep your delightful cupcakes fresh and tasty, follow these storage guidelines:

• Room Temperature: If consumed within 1-2 days, these cupcakes can be stored at room temperature in an airtight container.
• Refrigerate: For longer freshness, refrigerate the cupcakes for up to 3-4 days. Just make sure to keep them in a sealed container to prevent them from drying out.
• Freezer: If you need to store them longer, freeze the cupcakes without frosting. They can last up to 2 months. When ready to enjoy, simply let them thaw in the refrigerator overnight and frost them when ready.

Serving Suggestions for Lemon Berry Poppy Cupcakes

The presentation of these cupcakes can be as vibrant as their flavors. Here are some ideas on how to serve them:

• Platter Arrangement: Arrange the cupcakes on a colorful platter, mixing in some fresh blackberries and lemon slices for added flair.
• Dessert Table Feature: These cupcakes shine on dessert tables at parties. Pair them with glass jars of lemonade or iced tea to complement the citrusy flavors.
• Personalized Touch: For a fun twist, create cupcake boxes for guests to take home, featuring a cupcake, a drizzle of blackberry syrup, and a small card with the recipe.

Tips to Make Lemon Berry Poppy Cupcakes

• For an extra burst of lemon flavor, consider adding a teaspoon of lemon extract to the batter.
• If you want a more intense blackberry flavor in the frosting, increase the blackberry purée to 3/4 cup and reduce the powdered sugar slightly.
• Always taste your frosting and adjust the sweetness according to your preference.

Variations or Substitutions

If you’re looking to switch things up, consider these variations:

• Change the Fruit: Substitute blackberries with raspberries for a slightly tart flavor or blueberries for a sweeter option. Each fruit will impart its unique essence to the cupcakes.
• Alternative Flour: For those with gluten sensitivities, using almond flour or a gluten-free all-purpose flour can be a great substitute, ensuring everyone can enjoy these treats.

FAQs

Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes a day or two in advance and store them properly. Add the filling and frosting close to serving for the freshest taste.

Q: How do I make the filling less sweet?
A: To balance the sweetness, simply reduce the sugar in the blackberry filling. Use natural lemon juice to enhance tartness without adding extra sweetness.

Q: Is there a way to make these cupcakes vegan?
A: Yes, you can substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). Use vegan butter and plant-based yogurt to keep the recipe dairy-free.

Q: What if I cannot find poppy seeds?
A: You can omit the poppy seeds altogether or replace them with sesame seeds for a nutty flavor. However, keep in mind that the texture will be different.

Making these Lemon Berry Poppy Cupcakes is not only an adventure in baking but an experience that fills your kitchen with joyful aromas and vibrant colors. With zesty lemon, poppy seeds, and a gooey blackberry center, your taste buds are in for a treat that is both refreshing and indulgent. Enjoy them with friends or savor them alone as a midday pick-me-up. In every bite, you’ll find a burst of sunshine and happiness that captures the cheerful essence of summertime.

So, now that you have the recipe, why not gather your ingredients and let the baking magic unfold? Your friends and family will be grateful, and your taste buds will dance with joy. Happy baking!

Lemon Berry Poppy Cupcakes with Blackberry Filling and Purple Frosting

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• Author: admin
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful cupcakes bursting with lemon, blackberry filling, and poppy seeds, finished with vibrant purple frosting.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 1/3 cup Greek yogurt (or sour cream)
• 1/4 cup milk
• 1 cup blackberries (fresh or frozen)
• 2 tablespoons sugar (for filling)
• 1 tablespoon lemon juice (for filling)
• 1 tablespoon cornstarch
• 1 tablespoon water (for filling)
• 1 cup unsalted butter (for frosting)
• 3 cups powdered sugar (for frosting)
• 1/2 cup blackberry purée (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)
• 1–2 tablespoons heavy cream (for frosting)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners.
3. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
4. In a large bowl, beat together butter and sugar until fluffy.
5. Add eggs, lemon zest, lemon juice, vanilla, yogurt, and milk to the butter mixture and mix until combined.
6. Gradually add dry ingredients to the wet mixture and mix until just combined.
7. Divide the batter into prepared liners, filling each about 2/3 full, and bake for 18-20 minutes.
8. While baking, prepare the blackberry filling by simmering blackberries, 2 tablespoons sugar, and lemon juice until softened.
9. Mix cornstarch with water and add to the blackberry mixture, cooking until thickened.
10. Let blackberry mixture cool, then strain to remove seeds.
11. For the frosting, beat butter until creamy, gradually add powdered sugar and blackberry purée until well mixed.
12. Core cooled cupcakes, fill each with blackberry mixture, and frost with purple frosting.
13. Top with fresh blackberries or lemon zest if desired.

Notes

Store at room temperature for 1-2 days; refrigerate for up to 3-4 days. Can freeze cupcakes without frosting for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg

Keywords: cupcakes, lemon, blackberry, dessert, baking