Lemon-Scented Bluberry Cupcakes

• 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)

1. Preheat oven to 350u0b0.
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 350u0b0 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.
5. Yield: 1 dozen (serving size: 1 cupcake)
6. NUTRITION PER SERVING
7. CALORIES 236(29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); PROTEIN 3.7g; CHOLESTEROL 38mg; CALCIUM 71mg; SODIUM 230mg; FIBER 0.7g; IRON 1mg; CARBOHYDRATE 38.7g

flour, sugar, baking powder, salt, baking soda, butter, egg, lowfat buttermilk, milk, lemon rind, blueberries, frosting, cream cheese, butter, lemon rind, vanilla, salt, powdered sugar, lemon juice, fresh blueberries

Taken from www.epicurious.com/recipes/member/views/lemon-scented-bluberry-cupcakes-1232742 (may not work)