Lemon-Scented Blueberry Cupcakes

GRAND PRIZE WINNER, CATEGORY WINNER--Desserts. "Lemon and blueberry flavors give these cupcakes a great taste. Blueberries or fresh, edible flowers make an easy, pretty decoration." -Gloria Bradley, Naperville, IL

Yield: 1 dozen (serving size: 1 cupcake)

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)

Preparation

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 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 350° 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.

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.

Nutritional Information

Calories:

236 (29% from fat)

Fat:

7.7g (sat 4.6g,mono 2g,poly 0.4g)

Protein:

3.7g

Carbohydrate:

38.7g

Fiber:

0.7g

Cholesterol:

38mg

Iron:

1mg

Sodium:

230mg

Calcium:

71mg