Archive for the ‘Cupcake’ Category

PostHeaderIcon Lemon-Scented Blueberry Cupcakes

When I saw a posting from Cooking Light Magazine on Facebook with a recipe for lemon and blueberry cupcakes I just knew I had to try them! I’ve baked a fantastic quick bread with both lemon and blueberry and really enjoyed it, so I though “why not try it now with cupcakes?”!

I had some blueberries in the freezer that my mother in law picked in the woods last season, and it was about time I used the lemons in the fridge, what a perfect combo.  Today is my son’s 9-month birthday, an occasion to celebrate and what a great way to celebrate; with cupcakes! Of course he can’t eat any yet, but I assured him that when he is allowed to eat sweets, I will bake the best for him! Plus, he may taste them in his dinner anyway!

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Recipe tested and approved! As you can see in the picture above (see more pictures below), I have not added too much icing, I think it takes away from the actual cupcake taste, so I halved the frosting recipe. The blueberries on top don’t only add visually; they also add to the fantastic overall flavor of this heavenly cupcake.

Here’s the recipe I used from Myrecipes.com

Ingredients

  • Cupcakes:
  • 1 1/2 cups (about 6 3/4 ounces) plus 2 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 or frozen blueberries, thawedFrosting:
  • 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

  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. 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°F 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.