Description
Zesty lemon poppy seed cupcakes filled with juicy blackberry jam and topped with luscious berry buttercream, a fresh blackberry, lemon zest, and a blackberry drizzle.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp poppy seeds
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/3 cup Greek yogurt or sour cream
1/4 cup milk
Zest of 1 lemon
Juice of 1 lemon
1 tsp vanilla extract
For the filling:
1 cup blackberries (fresh or frozen)
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water
For the frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup blackberry purée
1/2 tsp vanilla extract
1–2 tbsp heavy cream
For garnish:
Fresh blackberries
Lemon zest strips
Blackberry syrup (from filling)
Instructions
Preheat oven to 350°F and line a 12-cup muffin tin.
Whisk flour, baking powder, salt, and poppy seeds.
In another bowl, beat butter and sugar until fluffy.
Add eggs, lemon zest, juice, vanilla, yogurt, and milk.
Mix in dry ingredients until just combined.
Divide batter into liners and bake 18–20 minutes. Cool completely.
For filling, simmer blackberries, sugar, and lemon juice until soft. Add cornstarch slurry and thicken. Strain and cool.
For frosting, beat butter until creamy. Add powdered sugar, purée, and vanilla. Adjust with cream.
Core cupcakes and fill centers with cooled blackberry mixture.
Pipe frosting on top and garnish with berries, zest, and drizzle.
Notes
Strain blackberry sauce to remove seeds.
Let cupcakes cool fully before filling or frosting.
Adjust frosting texture by adding more sugar or cream.
Use a closed or open star tip for a defined frosting swirl.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
Keywords: lemon berry cupcakes, poppy seed cupcakes, blackberry filled cupcakes, lemon cupcakes with berry frosting, spring cupcakes, purple buttercream cupcakes