#1 - Lemon-Scented Blueberry Cupcakes

Today I made blueberry cupcakes with lemon frosting. (They are technically called Lemon-Scented Blueberry Cupcakes, but whatever.)  Simple and easy.

Here's the recipe:
Cupcakes:

1 1/2 cups plus 2 T. all-purpose flour, divided

10 T. granulated sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. baking soda

1/4 cup butter, melted

1 large egg

1/2 cup low-fat buttermilk

1/2 cup 2% milk

1 tsp. grated lemon rind

3/4 cup fresh or frozen blueberries, thawed

Frosting:

1/4 cup 1/3 less fat cream cheese, softened

2 T. butter, softened

1 tsp. grated lemon rind

1 tsp. vanilla extract

1/8 tsp. salt

1 1/2 cups powdered sugar, sifted

2 tsp. fresh lemon juice

Fresh blueberries (optional)

1. Preheat oven to 350 degrees.

2. Place 12 paper muffin cup liners into tray.

3. To prepare cupcakes, lightly spoon 1 1/2 cups flour into mixing bowl.  Then mix the 3 ingredients after flour into the mixing bowl with the flour, adding an extra T. of flour with it.  Combine melted butter and egg in another large bowl; stir with a whisk.  Add buttermilk, milk, and 1 tsp. rind to butter mixture; stir with whisk.  Add buttermilk mixture to flour mixture, stirring just until moist (important).  Toss in blueberries with 1 T. flour.  Fold blueberries into batter.  Spoon batter into prepared muffin cups.

4. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center come out clean.  Cool in pan 5 minutes on a wire rack; remove from pan.  Cool completely on wire rack before putting frosting on.

5. To prepare frosting, place cream cheese and next 4 ingredients in a bowl, beat with a mixer at medium speed just until blended (do not over beat).  Stir in juice.  (Optional: Stir in extra rind to your liking.)  Spread frosting evenly over cupcakes, garnish with blueberries and extra rind, if desired.  Store, covered, in refrigerator. Makes 12 cupcakes.