Lemon-Scented Blueberry Cupcakes
By MichelleF
Cooking Light
If you love lemon & blueberry, then you will love these!! Naturally, the boys didn't like them, as expected, because they don't like lemon flavored foods even though they love lemonade! The cupcakes are moist, too. I like that it only makes 12 so you're not stuck with 24 cupcakes taunting you!! Original recipe said to store covered in the fridge. I didn't do that.
Ingredients
- Cupcakes:
- 1 1/2 cups plus 2 TB flour, divided
- 10 TB sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup butter, melted
- 1 large egg
- 1/2 cup low-fat buttermilk
- 1/2 cup 2% milk
- 1 tsp lemon zest
- 3/4 cup fresh or frozen blueberries, thawed
- Frosting:
- 1/4 cup (2 oz.) 1/3-less-fat cream cheese, softened
- 2 TB butter, softened
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 cups powdered sugar
- 2 tsp fresh lemon juice
- Fresh blueberries for garnish
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
Cupcakes: Preheat oven to 350°. Lightly spoon 1½ cups flour into dry measuring cups; level with a knife. Measure 1 TB flour; level with a knife. Sift together flour, sugar, baking powder, salt, & baking soda in a large bowl. Combine melted butter & egg in a medium bowl; stir with a whisk. Add buttermilk, milk, & lemon zest to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 TB flour. Fold blueberries into batter. Spoon batter into lined muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Frosting: Place cream cheese, butter, lemon zest, vanilla, & salt in a medium bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired.
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