Rating: 4.5 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light January 2007

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Credit: Howard L. Puckett

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

236 calories; calories from fat 29%; fat 7.7g; saturated fat 4.6g; mono fat 2g; poly fat 0.4g; protein 3.7g; carbohydrates 38.7g; fiber 0.7g; cholesterol 38mg; iron 1mg; sodium 230mg; calcium 71mg.
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