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:

1 cup butter, softened

4 egg whites

1/4 cup freeze dried blueberries pulverized in a food processor

1/4 cup lemon juice

Lemon Zest, I use 3 or 4 lemons

3/4 cup milk

1/3 cup oil

1 tablespoon poppy seeds

3-4 cups powdered sugar

1/2 cup sour cream (optional)

1 box white cake mix

Equipment:

muffin liners

oven

bowl

whisk

knife

stand mixer

sifter

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:

Quickview
207k Calories
1g Protein
14g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
207k
10%

Fat
14g
22%

  Saturated Fat
6g
44%

Carbohydrates
19g
6%

  Sugar
18g
20%

Cholesterol
28mg
9%

Sodium
100mg
4%

Get Enough Of These
Protein
1g
3%

Vitamin A
334IU
7%

Vitamin E
0.96mg
6%

Vitamin B2
0.06mg
4%

Vitamin K
3µg
3%

Vitamin C
2mg
3%

Selenium
1µg
3%

Calcium
27mg
3%

Phosphorus
22mg
2%

Vitamin D
0.31µg
2%

Manganese
0.03mg
2%

Vitamin B12
0.08µg
1%

Potassium
40mg
1%

Magnesium
4mg
1%

covered percent of daily need
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