Lemon-Scented Blueberry Cupcakes

Lemon-Scented Blueberry Cupcakes
Photo by Howard L. Puckett

Ingredients

  • 2 teaspoons fresh lemon juice
  • 2 tablespoons butter, softened
  • Frosting:
  • ½ cup 2% reduced-fat milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • ½ cup low-fat buttermilk
  • + 14 more ingredients
    • 10 tablespoon granulated sugar
    • 1 large egg
    • Cupcakes:
    • ¼ teaspoon salt
    • 1 teaspoon grated lemon rind
    • ¾ cup fresh or frozen blueberries, thawed
    • 1 ½ teaspoons baking powder
    • 1 ½ cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
    • 1 teaspoon grated lemon rind
    • 1 ½ cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • ¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
    • Fresh blueberries (optional)
    • ¼ cup butter, melted

Preheat oven to 350°. 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 s...

View full recipe at My Recipes

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