Lemon-Scented Blueberry Cupcakes

This treat is moist and tasty, and the combination of lemon and blueberry is great. The plump, juicy fresh berries burst in your mouth when you bite into these cupcakes. The cake flour makes the cupcakes so light and fluffy. Blueberries or fresh, edible flowers make an easy, pretty decoration. For a more homespun look, use a small, flat spatula. Want to be fancy? Pipe frosting onto cupcakes with a pastry bag fitted with a star tip for a fun, swirled appearance.

(Make 1 dozen)

Amount Per Serving (1 cupcake): 236 Calories, 3.7 g. Protein, 38.7 g. Carbohydrates, 0.7 g. Dietary Fiber, 7.7 g. fat ( 4.6 g. sat , 2 g. mono 0.4 g. poly), 38 mg. Cholesterol, 1 mg. Iron, 230 mg. Sodium, 71 mg. Calcium

Ingredients:

Cupcakes:

• 1 1/2 cups (about 6.75 oz.) plus 2 Tbsp. of all-purpose flour, divided
• 10 Tbsp. of granulated sugar
• 1 1/2 tsp. of baking powder
• 1/4 tsp. of salt
• 1/8 tsp. of baking soda
• 1/4 cup of butter, melted
• 1 large egg
• 1/2 cup of low-fat buttermilk
• 1/2 cup of 2 percents reduced-fat milk
• 1 tsp. of grated lemon rind
• 3/4 cup of fresh or frozen blueberries, thawed

Frosting:

• 1/4 cup of 1/3-less-fat cream cheese, softened (about 2 oz.)
• 2 Tbsp. of butter, softened
• 1 tsp. of grated lemon rind
• 1 tsp. of vanilla extract
• 1/8 tsp. of salt
• 1 1/2 cups of powdered sugar, sifted
• 2 tsp. of fresh lemon juice
• Fresh blueberries (optional)

Preparation:

• Preheat oven to 350 degrees F.
• Place 12 decorative paper muffin cup liners into muffin cups.
• To prepare cupcakes: Lightly spoon 1 1/2 cups of flour into dry measuring cups, level with knife. Measure 1 Tbsp. of flour, level with a knife. Sift together 1 1/2 cups of flour plus 1 Tbsp. of flour, granulated sugar, baking powder, 1/4 tsp. of salt, and baking soda in large-sized bowl.
• Combine melted butter and egg in another large-sized bowl, stir with whisk.
• Add buttermilk, milk, and 1 tsp. of rind to butter mixture, stir with whisk.
• Add buttermilk mixture to flour mixture, stirring just until moist.
• Toss blueberries with remaining 1 Tbsp. of flour. Fold blueberries into batter. Spoon batter into prepared muffin cups.
• Bake at 350 degrees for about 25 mins, until a wooden pick inserted in center comes out clean. Cool in pan for about 5 mins on a wire rack, remove from pan. Cool completely on wire rack.
• To prepare frosting: Place cream cheese, 2 Tbsp. of butter, 1 tsp. of rind, vanilla, and 1/8 tsp. of salt in medium-sized bowl, beat with mixer at medium speed just until blended.
• Gradually add powdered sugar (do not overbeat) and stir in juice.
• Spread frosting evenly over cupcakes, garnish with blueberries, if desired. Store, covered, in refrigerator.

Source : Myrecipes

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