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Perfect Summer Lemon Poppy Seed Cupcakes with Blueberry Frosting

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Light and bright lemon poppy seed cupcakes topped with a creamy blueberry frosting, perfect for summer gatherings and easy to make in under 45 minutes.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened (113g)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice (60ml)
  • ½ cup whole milk, room temperature (120ml)
  • 2 tablespoons poppy seeds
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries (150g)
  • ¼ cup granulated sugar (50g)
  • 4 oz cream cheese, softened (113g)
  • ½ cup unsalted butter, softened (113g)
  • 2 cups powdered sugar, sifted (240g)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Prepare the Blueberry Frosting Base: In a small saucepan, combine 1 cup blueberries and ¼ cup granulated sugar. Cook over medium heat, stirring occasionally, until berries burst and mixture thickens to jam-like consistency (10-12 minutes). Let cool completely.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. Mix dry ingredients: whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, and 2 tablespoons poppy seeds. Set aside.
  4. Cream butter and sugar: beat ½ cup softened butter and ¾ cup sugar until light and fluffy (5-7 minutes).
  5. Add eggs and flavorings: beat in 2 eggs one at a time, then stir in 2 tablespoons lemon zest and 1 teaspoon vanilla extract.
  6. Alternate adding dry ingredients and liquids: with mixer on low, add dry ingredients in three parts alternating with ½ cup milk and ¼ cup lemon juice, starting and ending with dry ingredients. Mix just until combined.
  7. Fill cupcake liners about ⅔ full with batter.
  8. Bake for 18-22 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  9. Cool cupcakes in tin for 5 minutes, then transfer to wire rack to cool completely.
  10. Make frosting: beat 4 oz cream cheese and ½ cup butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon lemon juice. Fold in cooled blueberry mixture until creamy and combined.
  11. Frost cupcakes using spatula or piping bag. Garnish with fresh blueberries or sprinkle of poppy seeds.

Notes

Do not overmix the batter to keep cupcakes tender. Use fresh lemon zest for best flavor. Simmer blueberries slowly to avoid runny frosting. Chill frosting if too soft before applying. Check cupcakes starting at 18 minutes to avoid overbaking. Frosting can be made while cupcakes bake to save time. For dairy-free, substitute butter and cream cheese with plant-based alternatives. Frozen blueberries can be used if thawed and drained.

Nutrition

Keywords: lemon cupcakes, poppy seed cupcakes, blueberry frosting, summer dessert, easy cupcakes, lemon poppy seed, blueberry cream cheese frosting

Find it online: https://yumbelle.com/perfect-summer-lemon-poppy-seed-cupcakes-recipe-with-blueberry-frosting-easy-and-best/