These Lemon-Poppy Seed Cupcake with Blackberry White Chocolate Buttercream are not only sweet to the eye but also to the palate.

Lemon-Poppy Seed Cupcake with Blackberry White Chocolate Buttercream piped, with a blackberry and silver round sprinkles

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).

'Lemon-Poppy Seed Cupcake with Blackberry White Chocolate Buttercream on a cake stand and counter, with a banner above that reads "BABY BOY"

This Lemon-Poppy Seed Cupcake with Blackberry White Chocolate Buttercream is not only sweet to the eye but also to the palate. A combination that doesn’t overpower 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.
XOXO San

How do you make Lemon-Poppy Seed Cupcake with Blackberry White Chocolate Buttercream

Lemon Poppy Seed Cupcakes
  • Preheat oven to 350 degrees. Line muffin trays with paper liners.

  • Combine flour, baking powder, poppy seeds, and salt in a medium mixing bowl and set aside.

  • Using an electric mixer beat butter on medium speed until creamy. Add sugar, lemon extract, and vanilla. Beat for 2 minutes or until light and fluffy. Scrape sides of bowl if needed.

  • Add eggs one at a time, beating together 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.
Blackberry Buttercream
  • Melt chocolate in microwave for 1 minute. Stir vigorously and heat for another 20 seconds, repeat if necessary. Let it cool to room temperature.

  • Cream butter with an electric mixer. Slowly blend in sugar one cup at a time. Add milk in between each cup of sugar about 2 teaspoons at a time. Beat well in between additions.

  • Stir in the blackberry preserves and melted white chocolate. Continue mixing until light and fluffy and stiff peaks form. You may need to add more sugar or milk until you reach the right consistency.

  • Cover frosting if you aren’t using immediately, or put in a piping bag and pipe onto each cupcake as you’d like. Enjoy!

Looking for more tasty cupcake recipes? Try these other recipes! Easy Rocket Cupcakes, Moist Chocolate Cupcakes with Best Ever Buttercream Icing, and these Chocolate Caramel Surprise Cupcakes. Also, be sure to check out this Strawberry White Chocolate Buttercream.

Don’t forget to pin Lemon-Poppy Seed Cupcake with Blackberry White Chocolate Buttercream to your favorite Pinterest board to save for later!

Lemon-Poppy Seed Cupcake with a Blackberry White Chocolate Buttercream

Prep: 35 minutes
Cook: 20 minutes
Total: 55 minutes
Servings: 18
Calories: 351 kcal
These Lemon-Poppy Seed Cupcake with Blackberry White Chocolate Buttercream are not only sweet to the eye but also to the palate.

Ingredients
 

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 butter softened
  • 4 cups confectioner’s sugar
  • 3 heaping tablespoons blackberry preserves
  • 1/4 cup white chocolate candy melts melted and slightly cooled
  • 1-2 tablespoons milk
  • 18 fresh blackberries

Instructions
 

Lemon Poppy Seed Cupcakes

  • Preheat oven to 350 degrees. Line muffin trays with paper liners. 
  • Combine flour, baking powder, poppy seeds, and salt in a medium mixing bowl and set aside.
  • Using an electric mixer beat butter on medium speed until creamy. Add sugar, lemon extract, and vanilla. Beat for 2 minutes or until light and fluffy. Scrape sides of bowl if needed.
  • Add eggs one at a time, beating together 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.

Blackberry Buttercream

  • Melt chocolate in microwave for 1 minute. Stir vigorously and heat for another 20 seconds, repeat if necessary. Let it cool to room temperature.
  • Cream butter with an electric mixer. Slowly blend in sugar one cup at a time. Add milk in between each cup of sugar about 2 teaspoons at a time. Beat well in between additions.
  • Stir in the blackberry preserves and melted white chocolate. Continue mixing until light and fluffy and stiff peaks form. You may need to add more sugar or milk until you reach the right consistency. 
  • Cover frosting if you aren't using immediately, or put in a piping bag and pipe onto each cupcake as you'd like. Enjoy!

Notes

Prep time includes frosting and decorating each cupcake.
Calories: 351kcalCarbohydrates: 49gProtein: 2gFat: 16gSaturated Fat: 10gCholesterol: 59mgSodium: 213mgPotassium: 80mgSugar: 39gVitamin A: 520IUVitamin C: 0.7mgCalcium: 45mgIron: 0.7mg
Tried this recipe?Let us know what you think!

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.

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27 Comments

  1. HI Sandra
    Wow, these look way too good. I would love to have one now. Thanks for sharing your recipe.
    Thanks also for sharing at Turn It Up Tuesday, I’m cohosting this week and it’s great to have you link up.
    Angel

  2. I completely agree with Angel – these cupcakes look surreal! I wish I could taste it on the screen! I’m definitely going to try it but I’m sure it will never turn out so awesome.

    Thanks so much for sharing on Turn It Up Tuesday! We love having you! 🙂

  3. Holy Cow these look AMAZING! I want to eat them alllll right now 😉 Thanks for sharing this recipe- I’m gong to pin it so I can make it (or drool over these…) later 😉 I loved it!

    1. LaVonndra – you made me laugh!!! I ate a few for you so we are good…lol! Would love for you to repost. I will be heading over to check your blog out. xoxo San

  4. I’m a huge fan of Lemon Poppy seed muffins so, I’m sure that adding on your beautiful frosting will make a world of difference to some already wonderful muffins. 🙂 Thanks for the post! Will be making these soon!

  5. This cupcakes turned out delish!! They were moist and the frosting was divine I used Almond extract instead of vanilla for the frosting and a added some lemon juice to the frosting! They were easy to make and taste delish thank you!!

    1. That sounds delicious with the almond extract, I love the flavor! I’m so glad you enjoyed them!

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