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Lemon-Scented Blueberry Cupcakes

Photo: Howard L. Puckett
Yield 1 dozen (serving size: 1 cupcake)
Lemon and blueberry flavors give these cupcakes a great taste. Blueberries or fresh, edible flowers make an easy, pretty decoration.

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)

Nutrition Information

  • 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.