Lemon Poppy Seed is a fantastic combination in the spring and summer months where lighter flavors and fruit variations are more popular. I always felt that offering these flavors in a cupcake wasn’t right. A cupcake needs to be more decadent and rich in flavor; it needs chocolate! That was the case until I came of age, and now baby showers are more common and potlucks are the norm. I now realize that every shower must cater to the chocoholics and to those that are not (these people are usually not my friends…wink, wink). The Lemon Poppy Seed with the Blackberry White Chocolate Buttercream is not only sweet to the eye but also to the palate. A combination that doesn’t over power you with a lemony zest or an overly sugary buttercream, it refreshes your palate with its sweet yet light amusement.
Make this a new cupcake favorite in your home, or offer it at the next baby shower you attend. Everyone will enjoy it – even the chocoholics.
The Lemon Poppy Seed with the Blackberry White Chocolate Buttercream is not only sweet to the eye but also to the palate.
- Lemon-Poppy Seed Cupcakes
- 1/2 cup butter
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoons lemon extract
- 1/2 teaspoon vanilla
- 2/3 cup milk
- 2 teaspoons finely shredded lemon zest, lemon peel grated
- Blackberry Buttercream
- 1 cup of butter, softened
- 4 cups confectioners’ sugar
- 3 heaping tablespoons of blackberry preserves
- 1/4 cup white chocolate candy melts – Make n’ Mold chocolate or white chocolate chips, melted and slightly cooled
- 1-2 tablespoons of milk
- 18 fresh blackberries
Lemon Poppy Seed Cupcakes
Preheat oven to 350 degrees. Line muffin tins with paper bake cups, I personally love the Reynolds StayBrite cupcake liners.
In a medium bowl combine flour, poppy seeds, baking powder, and salt and set aside.
In large mixing bowl or using your Kitchen Aid mixer beat butter on medium until creamy.
Add sugar, lemon extract, and vanilla. Beat for 2 minutes or until light and fluffy. Scrape the side of the bowl down, if needed.
Add eggs, one at a time, beating well after each addition.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in the lemon zest.
Spoon batter into prepared cupcake cups, filling each about three-fourths full.
Bake for 16-18 minutes or until a toothpick inserted in centers comes out clean.
Cool cupcakes in pan and on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Melt chocolate in microwave for 1 minute, stir vigorously and heat for another 20 seconds if you need, set aside. In a large bowl, I use my Kitchen Aid mixer cream butter. Slowly blend in the sugar, one cup at a time beating well after each addition. Add milk in between each cup of sugar about 2 teaspoons at a time. Beat in the blackberry preserves and melted white chocolate that is cooled to room temperature. Continue mixing until light and fluffy, but makes stuff peaks when you remove the beater. You may need to add more sugar or the 1-2 tablespoons milk until you find the right consistency, this varies every time I do the recipe. If you are not going to use the frosting right away keep covered until you are ready to do so.
Prep time includes frosting and decorating each cupcake.
Kids review: Aside from the slight distraction of the blackberry on top! Gasp who puts fresh fruits or veggies on a cupcake? They loved it! The buttercream was one of their favorites.