Lemon-Scented Blueberry Cupcakes

Tuesday, June 1, 2010

We are so sorry we haven't posted anything new in a while.  It has been a crazy few weeks for us with graduation, a family trip to Alaska, and all three of us have moved!!  But we have missed our blog so much and are glad to be back :)

These cupcakes couldn't be more perfect for the first post back.  They are delicious; not too lemony and the fresh, summer blueberries are so juicy!  I made mini cupcakes and the batter made about 30 of them.  If you make normal sized cupcakes it should make about twelve.  Also, I had to whip up some more icing once I realized I didn't have enough, so I have adjusted the original recipe so that there is plenty of icing to frost all of your cupcakes (the recipe listed below shows the adjusted amounts).  Enjoy!

Lemon-Scented Blueberry Cupcakes
Source: adapted from Cooking Light, January 2007: myrecipes
Yields 12 regular cupcakes or 30 mini cupcakes

1 1/2 cups plus2 tablespoons all-purpose flour, divided
10 tablespoons 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 blueberries

3 ounces 1/3-less-fat cream cheese, softened
3 tablespoons butter, softened
1 1/2 teaspoon grated lemon rind
1 1/2 teaspoon vanilla extract
1/8 teaspoon plus a pinch salt
2 1/4 cups powdered sugar, sifted
3 teaspoons fresh lemon juice
fresh blueberries for garnish (optional)

Preheat oven to 350 degrees.  Place 12 paper muffin cup liners into muffin cups.

To prepare cupcakes: Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, salt, and baking soda in a large bowl.  In another larger bowl, combine melted butter and eggs; stir with whisk.  Add buttermilk, 2% milk, and lemon rind to the butter and egg mixture; stir with 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 for 25 minutes (12 minutes for mini cupcakes), or until toothpick comes out clean.  Cool in pan 5 minutes on a wire rack; remove from pan.  Cool completely on wire rack.

To prepare frosting: Beat cream cheese, butter, lemon rind, vanilla, and salt in a bowl just until blended.  Gradually add powdered sugar.  Stir in lemon juice.  Spread frosting evenly over cupcakes; garnish with blueberries.  Store, covered, in refrigerator.


  1. Thank heavens you are back. Emma H. was decompensating.


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