Lemon-Scented Blueberry Cupcakes

Ready in 55 minutes
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Lemon-Scented Blueberry Cupcakes"

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Blueberry Cupcakes

"Yummy! My husband isn't a fan of lemon, so I left out the zest, but they were still delicious."

- Amyo031503

Ingredients

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Cupcakes:
1.5 cups all-purpose flour; plus 2 tablespoons
10 tablespoons granulated sugar
1.5 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 lemon rind; grated
3/4 cup fresh or frozen blueberries; thawed
Frosting:
1/4 cup 1/3-less-fat cream cheese; softened
2 tablespoons butter; softened
1 teaspoon lemon rind; grated
1 teaspoon vanilla extract
1/8 teaspoon Salt
1.5 cups powdered sugar; sifted
2 teaspoons fresh lemon juice
fresh blueberries; (optional)

Original recipe makes 12

Servings  

Preparation

Preheat oven to 350?

Place 12 decorative paper muffin cup liners into muffin cups. (try mini muffins)

To prepare cupcakes, lightly spoon 1 ½ cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 ½ cups flour plus 1 tablespoon flour, granulated sugar, baking powder, ¼ 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 for 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.

Credits

Added on Award Medal
Calories Per Serving: 292 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Yummy! My husband isn't a fan of lemon, so I left out the zest, but they were still delicious.
Amyo031503 4 years ago
[I posted this recipe.]
mmoss 4 years ago
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