Lemon-Scented Blueberry Cupcakes

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)

Preparation

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.