Lemon Blueberry Cupcakes
These cupcakes are a fabulous treat, not too sweet for a dessert with a nice lemon zing to the icing. Definitely a keeper!
Ingredients
CUPCAKES:
- 1 1/2 cups all-purpose flour
- 10 tablespoon 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 buttermilk
- 1/2 cup milk
- 1 teaspoon grated lemon rind
- 1 cup fresh or frozen blueberries, thawed
FROSTING:
- 1/4 cup (2 ounces) 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
Instructions
- Preheat oven to 350°.
- Place 12 decorative paper muffin cup liners into muffin cups.
Cupcakes
- Sift together 1 1/2 cups 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.
- 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.
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
- Stir in juice.
- Spread frosting evenly over cupcakes; garnish with blueberries, if desired.
- Store, covered, in refrigerator.
Quick Notes
*It is very easy to quickly cut some calories in these cupcakes by using 1/3 less fat cream cheese, and low-fat milk and buttermilk
