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Photo: Howard L. Puckett Photo by: Photo: Howard L. Puckett

Lemon-Scented Blueberry Cupcakes

Lemon and blueberry flavors give these cupcakes a great taste. Blueberries or fresh, edible flowers make an easy, pretty decoration.

Cooking Light JANUARY 2007

  • Yield: 1 dozen (serving size: 1 cupcake)

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

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.

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 29%
  • Fat: 7.7g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.7g
  • Carbohydrate: 38.7g
  • Fiber: 0.7g
  • Cholesterol: 38mg
  • Iron: 1mg
  • Sodium: 230mg
  • Calcium: 71mg
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Lemon-Scented Blueberry Cupcakes recipe

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