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lemon poppy seed cupcakes fresh raspberry buttercream frosting

Lemon Poppy Seed Cupcakes with Fresh Raspberry Buttercream

These lemon poppy seed cupcakes with fresh raspberry buttercream are easy to make and a delight to eat! This is the perfect, light, tangy summer dessert to impress your friends and family.
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Prep Time 45 minutes
Cook Time 14 minutes
Servings 14

Ingredients
  

Raspberry Puree for Frosting

  • 6 oz raspberries fresh is preferred, but frozen can be used in a pinch
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 Tbsp lemon juice can be fresh or from a bottle

Lemon Poppy Seed Cupcakes

  • 1/2 cup butter softened to room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 lemons zest of
  • 1/4 cup lemon juice fresh
  • 1/2 cup milk
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 Tbsp poppy seeds

Raspberry Buttercream Frosting

  • 1 cup butter softened to room temperature
  • 4 cups powdered sugar
  • raspberry puree from above
  • 2 Tbsp heavy whipping cream

Instructions
 

Raspberry Puree

  • Place all puree ingredients in a sauce pan on the stove over medium-low heat
  • Stir constantly until most of the water has evaporated and the mixture has thickened to about the consistency of pancake syrup
  • Remove from heat, let cool 5-10 minutes
  • Stick an immersion blender in the sauce pan and blend the mixture so it gets extra smooth (This can be optional if you don't own an immersion blender, but it makes the process a little easier)
  • Place a sieve over a bowl and pour your raspberry mixture into the sieve.
  • Use the back of a spoon and press the raspberry mixture through the sieve. Collect the remaining raspberry sauce in the bowl, and throw out the separated seeds.

Lemon Poppy Seed Cupcakes

  • Preheat oven to 350° F
  • Whisk together flour, baking powder, baking soda and salt in a separate bowl.
  • Cream butter and granulated sugar in a large mixing bowl until light and fluffy
  • Add in eggs to butter and sugar. Mix until combined.
  • Add in zest of two lemons and lemon juice. Mix until combined.
  • Add in milk. Mix until combined.
  • Slowly add dry ingredients to wet ingredients. Mix until well-combined, but do not over-mix.
  • Gently fold in poppy seeds
  • Place liners in cupcake pan and fill liners about 3/4 the way with batter. You will end up with 12-14 cupcakes.
  • Bake cupcakes at 350°F for 15-18 minutes, or until a toothpick inserted comes out cleanly
  • Let cool completely before frosting

Raspberry Buttercream Frosting

  • Cream butter until fluffy
  • Slowly add in powdered sugar until well-incorporated with butter
  • Mix in raspberry puree (from above) and heavy whipping cream until thoroughly incorporated and everything is one color and texture. You can add in more whipping cream 1 teaspoon at a time if your frosting is too thick.
  • Place frosting in a piping bag with a tip and frost your cooled cupcakes