Week 24. "We Picked Blueberries" Lemony Blueberry Cupcakes

When we went home, the lovely boy and I agreed to wake up at the wee hours of the morning to go pick fresh, delicious blueberries! This is the tradition I missed the MOST when I was in London last year. They are beautiful, and BIG...my bag only held the most delicous and amazing blueberries- I'm picky. So, of course, I wanted to make lots of things with them!



Lemony Blueberry 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)


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.

**Hannah's Hints**

* Lemons and blueberries. What could be healthier? Yes, this IS a health-food cupcake.

* It's awkward to mix everything with the whisk, so if it gets too thick to whisk anymore, don't feel guilty about using the mixer. I did it.

* Yummy, these are good! I believe my mom said, "Definitely my second favorite, next to Champagne Pear Cupcakes" which means a LOT.

* It's hard to keep the blueberries on top...it's ok if they fall off because people will eat them too fast to notice they're lopsided.