Lemon-Scented Bluberry Cupcakes Recipe

Name: Lemon-Scented Bluberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided; 10 tablespoon granulated sugar; 1 1/2 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 grated lemon rind; 3/4 cup fresh or frozen blueberries, thawed; Frosting:; 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon grated lemon rind; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 1/2 cups powdered sugar, sifted; 2 teaspoons fresh lemon juice; Fresh blueberries (optional)

Servings: persons

Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 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 grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)

1
Preheat oven to 350u00b0.
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. Measure 1 tablespoon flour; level with a knife. 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. 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 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4
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.
5
NUTRITION PER SERVING
6
CALORIES 236(29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); PROTEIN 3.7g; CHOLESTEROL 38mg; CALCIUM 71mg; SODIUM 230mg; FIBER 0.7g; IRON 1mg; CARBOHYDRATE 38.7g

967

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cupcakes:, 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided, 10 tablespoon granulated sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Lemon-Scented Bluberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Scented Bluberry Cupcakes

How did you like this recipe?

Frequently Asked Questions