Blueberry Lemon Poppy Seed Cupcakes

The Story:

Sorry to be the bearer of bad news, but summer is coming to an end.  The grocery stores moved on last month! I saw plenty of halloween decorations and costumes starting to take over the aisles and even Costco is selling Christmas ribbon already.  So say so long to summer with these zesty beauties.[end-story]

Blueberry Lemon Poppy Seed Cupcakes

Yield: 20-24 cupcakes

Blueberry Lemon Poppy Seed Cupcakes

Ingredients

Lemon Poppy Seed Cake:
1 box white cake mix
4 egg whites
1/3 cup oil
3/4 cup milk
1/2 cup sour cream (optional)
1/4 cup lemon juice
Lemon Zest, I use 3 or 4 lemons
1 tablespoon poppy seeds
Blueberry Lemon Buttercream:
1 cup butter, softened
1/4 cup freeze dried blueberries pulverized in a food processor
1 tablespoons lemon juice
3-4 cups powdered sugar

Directions

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.

Notes

I buy my freeze dried fruits from Trader Joe's

Check out my post on the “Rose Piping” by clicking here!

These adorable chevron liners are from Sweets & Treats, they were a little sneaky because they looks like normal liners and not grease proof, but they actually worked better than most of my other grease proof liners!

31 thoughts on “Blueberry Lemon Poppy Seed Cupcakes

  1. 1

    These are adorable! I need to make some more cupcakes, I’ve been slacking lately!

  2. 2

    I love lemon poppy seed but have never tried it in combination with blueberry

  3. 3
    daisy says:

    What beautiful cupcakes! The color is gorgeous and the recipe sounds delicious!
    daisy

  4. 4
    Deb says:

    My husband’s favorite dessert is anything that includes blueberries! And I am a lemon fanatic! What a perfect dessert! The luscious purple frosting is just stunning, a irresistible cupcake.

  5. 5
    melissa says:

    I want to try these for a coworker’s birthday!!! Just wondering, can I replace the freeze dried blueberries with just plain frozen blueberries?? I have bags of frozen blueberries from this summer just waiting to be used! :P

    • 5.1

      You won’t get the same flavor and not at all the same color. But blend the blueberries down, and then add a little bit of puree at a time. Adding too much liquid can make a mess of your buttercream

  6. 6
    Caitlin says:

    Made a double layer cake with this recipe for a friend’s birthday and it turned out SO WELL and was very very well received. Very excited to try out some of your other recipes. Thanks!

  7. 7
    Muna says:

    I tried some of your recipes to share with friends and they were a hit every time …THANK YOU!!!
    I am thinking of making these for a bridal shower where the color purple is the theme, and I was wondering if I could get the same result icing with just regular dried blueberries??

  8. 8
    Jenny says:

    I know this is probably a silly question but…well…I am really wanting to make these cupcakes but where do you find freeze dried blueberries???

  9. 9
    • 9.1
      lois says:

      If you haven’t tried it already – that icing is DELICIOUS!! Not too sweet, very blueberry. The lemon juice is a wonderful addition. Just got the cookbook, can’t wait to get into it :)

  10. 10
    Vera Zecevic-Cupcakes Garden says:

    The colour of the frosting and the way you pipped it is amazing, and I’m sure that these cupcakes are tasty too.I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  11. 11
    Kathy says:

    Are the freeze dried blueberries in the freezer or on the shelf? I located some that are in the candy area of Vitamin Cottage, but want to make sure they are the right thing before buying them.

  12. 12
    Sarah says:

    Hi!

    I’m making these for a party, but the host isn’t a big fan of lemon. Can I just leave it out of the recipe or should I substitute it for something else?

    Thanks!

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  20. 20
    Kaitlin says:

    Do you use unsalted butter for your buttercream? and if so do i need to add any salt to the frosting like you would a vanilla buttercream?

  21. 21
    Marley says:

    I just made these cupcakes and they are delicious! Thanks so much for the recipe! I used frozen blueberries instead of freeze dried on accident, but still turned out great(:

  22. 22
    Reanna says:

    Hey I was wondering does the barter curdle when you add the milk to the lemon?? I am worried

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  25. 25
    Questions says:

    Do you think the sour cream does well at making these cupcakes moist? Also, can these and/or the frosting be made a day or so ahead of time? If so, what is the best way to store?

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