Blueberry Cupcakes
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.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 12 | ||
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Calories: 292 | ||
Calories from Fat: 100 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 46.4mg | 14 % | |
Sodium 170.1mg | 6 % | |
Potassium 78.5mg | 2 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 44.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 292
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