lemon poppy seed cupcakes with lemon blueberry buttercream!

my daughter is obsessed with cupcakes & tea parties. and quite frankly so am i. and i know this phase she is going through will not last forever. so when she asks me "mommy can we make cupcakes today?" i always always always say yes! i adore everything about these cupcakes. they are sweet but have a little tang from the lemon and the sour cream makes it super moist! & it pairs well with tea :) 

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 

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 frozen blueberries 

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 blueberries (i put mine in the food processor first) . 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.