Blueberry Lemon Poppy Seed Cupcakes

Blueberry Lemon Poppy Seed Cupcakes takes around 45 minutes from beginning to end. This recipe serves 20 and costs 92 cents per serving. This dessert has 304 calories, 2g of protein, and 16g of fat per serving. If you have butter, lemon juice, powdered sugar, and a few other ingredients on hand, you can make it. This recipe is liked by 18433 foodies and cooks. It is brought to you by Your Cup of Cake. It is a very reasonably priced recipe for fans of American food. With a spoonacular score of 16%, this dish is not so great. If you like this recipe, you might also like recipes such as Lemon Blueberry Poppy Seed Muffins, Blueberry Lemon Poppy Seed Muffins, and Blueberry Lemon Poppy Seed Cake.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees and line pans with cupcake liners.2. Sift cake mix into a small bowl to remove lumps and set aside.3. In a large bowl, combine all other cake ingredients except the poppy seeds. Use a whisk to stir until smooth, but don't over beat. 4. Add cake mix and stir until smooth.5. Fold in poppy seeds. 6. Fill cupcake liners 3/4 full and bake for 15-22 minutes or until an inserted knife comes out clean.7. Let cool.8. Buttercream: Beat butter for 2 minutes in a stand mixer. Add your pulverized freeze fried blueberries (I usually put mine through a sifter to remove any remaining lumps). Add lemon juice and slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add more lemon juice. 9. Pipe buttercream onto cooled cupcakes. To see how to make my "roses" follow the link below.

 

Step by step:

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl to remove lumps and set aside.

3. In a large bowl, combine all other cake ingredients except the poppy seeds. Use a whisk to stir until smooth, but don't over beat.

4. Add cake mix and stir until smooth.

5. Fold in poppy seeds.

6. Fill cupcake liners 3/4 full and bake for 15-22 minutes or until an inserted knife comes out clean.

7. Let cool.

8. Buttercream: Beat butter for 2 minutes in a stand mixer.

9. Add your pulverized freeze fried blueberries (I usually put mine through a sifter to remove any remaining lumps).

10. Add lemon juice and slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add more lemon juice.

11. Pipe buttercream onto cooled cupcakes. To see how to make my "roses" follow the link below.

Nutrition Information:

covered percent of daily need