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)
How to Make It
Preheat oven to 350°.
Place 12 decorative paper muffin cup liners into muffin cups.
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.
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.
If you love lemon & blueberry, then you will love these!! Naturally, my teenage 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!! I didn't sift the powdered sugar as I have found that rather difficult previously. I didn't have any problem with the frosting. I also didn't to store them in the fridge. I found them to be very moist.
Made these today, they tasted great and I will make them again. Followed recipe except I didn't have buttermilk so I poured out 1/2 c of 2% milk and poured a little bit of white vinegar in it then let it sit for about 30 min, creamed sugar & butter together, then added egg and milk mixing after each one & I didn't let the blueberries dethaw when I stirred them into the batter. They did make a blue swirl with I thought looked nice. The blueberries stayed mixed, they didn't sink to the bottom.. When I made frosting, I also put in some lemon juice & a splash of milk. It spread nicely on top of the cupcakes. .
These were delicious!
I substituted olive oil for the butter in the frosting to make it less thick and have the texture of icing, which I prefer to frosting.
Only thing I didn't like was that the blueberries sunk to the bottom of the cupcakes, rather than being even throughout the batter of each one.
Overall, wonderful recipe.