Lemon-Scented Blueberry Cupcakes

By Katecooks

Calories 236
Caloriesfromfat 29 %
Fat 7.7 g
Satfat 4.6 g
Monofat 2 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 38.7 g
Fiber 0.7 g
Cholesterol 38 mg
Iron 1 mg
Sodium 230 mg
Calcium 71 mg

Ingredients

• CUPCAKES:
• 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
• 10 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 cup butter, melted
• 1 large egg
• 1/2 cup low-fat buttermilk
• 1/2 cup 2% reduced-fat milk
• 1 teaspoon grated lemon rind
• 3/4 cup fresh or frozen blueberries, thawed
• FROSTING:
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups powdered sugar, sifted
• 2 teaspoons fresh lemon juice
• Fresh blueberries (optional)

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

1. Place 12 decorative paper muffin cup liners into muffin cups.

2. To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

3. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a 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. Store, covered, in refrigerator.