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Lemon Blueberry Cupcakes
Ingredients
Instructions 1) Preheat oven to 350°. 2) Place 12 decorative paper muffin cup liners into muffin cups. 3) To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. 4) Measure 1 tablespoon flour; level with a knife. 5) Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. 6) Combine melted butter and egg in another large bowl; stir with a whisk. 7) Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. 8) Add buttermilk mixture to flour mixture, stirring just until moist. 9) Toss blueberries with remaining 1 tablespoon flour. 10) Fold blueberries into batter. 11) Spoon batter into prepared muffin cups. 12) Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. 13) Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. 14) 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. 15) Gradually add powdered sugar (do not overbeat). 16) Stir in juice. 17) Spread frosting evenly over cupcakes; garnish with blueberries, if desired. 18) Store, covered, in refrigerator. 19) Story: Annie made these for her summer Greek class. A classmate commented: "These are gourmet cupcakes ... they lift the palate!" Yield: 12 cupcakes Source: Cooking Light Contributor: Annie |