Lemony Blueberry Cupcakes

Yum! I haven't tasted them yet because I'm taking them to Bible study tonight, but if they taste as good as they look then we're in business. Fruity and relatively low-calorie dessert for any occasion. I hope you enjoy!

Makes 1 dozen cupcakes

• 1 1/2 cups plus 2 tbsp all-purpose flour, divided
• 10 tbsp 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 reduced-fat or fat-free milk
• 1 tsp grated fresh lemon rind
• 3/4 cup fresh or frozen blueberries, thawed

Frosting:

• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 tbsp 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 for decoration (optional)

1. Preheat oven to 350 and place 12 muffin cup liners into muffin cups.
2. The prepare cupcakes, lightly spoon 1 1/2 cups flour intro dry measuring cups; level with a knife. Measure 1 tbsp flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tbsp, granulated sugar, baking powder, 1/4 tsp salt, and baking soda in a large bowl.
3. Combine melted butter and egg in another large bowl; stir with a whisk.
4. Add buttermilk, milk, and 1 tsp rind to butter mixture; stir with a whisk.
5. Add buttermilk mixture to flour mixture, stirring just until moist.
6. Toss blueberries with remaining 1 tbsp flour. Fold blueberries into batter.
7. Spoon batter into prepared muffin cups; Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan for 5 minutes on a wire rack; remove from pan and cool completely.

For frosting:

1. Place cream cheese, 2 tbsp butter, 1 tsp rind, vanilla, and 1/8 tsp salt in a bowl; beat with mixer at medium speed just until blended. Gradually add powdered sugar. Stir in juice. Spread frosting evenly over cupcakes. Garnish if desired. Store, covered, in refrigerator.

**Decorating tip: For fast cupcake frosting, simple turn the cupcake upside-down and submerge top of cupcake into icing bowl. Twist gently and pull straight up. It's that easy!

From Cooking Light