Blueberry Cupcakes

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup pureed fresh blueberries
• 1 tsp vanilla extract
• 3/4 cup low-fat buttermilk
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 tbsp lemon zest
• 4 None large eggs
• 1.2 oz freeze-dried blueberries, pulverized
• None None Blueberry Cream Cheese Frosting
• 1 cup butter, softened
• 8 oz cream cheese, softened
• 1.2 oz freeze-dried blueberries, pulverized
• 3-5 cups powdered sugar

1. Preheat oven to 350u0b0F. Line 30 cupcake wells with paper liners. Mix together flour, baking powder and salt. Set aside.
2. Whisk together blueberry puree, vanilla extract and buttermilk. Set aside.
3. Cream butter, granulated sugar, and lemon zest until pale, about 2 mins. Add eggs, 1 at a time, mixing well after each addition. Mix in freeze-dried blueberries. Mix in flour mixture in 3 batches, alternating with 2 batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. Scoop batter into cupcake tins and bake for 21-24 mins, until a toothpick inserted into the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
4. Meanwhile, for the blueberry frosting, beat butter and cream cheese until combined. Add freeze-dried blueberries and 3 cups of sugar. Mix until creamy and spreadable, adding more sugar if necessary.
5. Frost cupcakes with blueberry frosting.

allpurpose, baking powder, salt, blueberries, vanilla, lowfat buttermilk, unsalted butter, sugar, lemon zest, eggs, blueberries, cream cheese frosting, butter, cream cheese, blueberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/31518 (may not work)