Lemon-Scented Blueberry Cupcakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.1 teaspoon baking soda 
• 0.8 cup blueberries fresh thawed
• 0.3 cup butter melted
• 2 tablespoons butter softened
• 1 large eggs 
• 6.8 ounces plus 2 tablespoons flour all-purpose divided
• 10 tablespoons granulated sugar 
• 2 teaspoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.5 cup buttermilk low-fat
• 0.5 cup milk 2% reduced-fat
• 1.5 cups powdered sugar sifted
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
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.
4. Combine melted butter and egg in another large bowl; stir with a whisk.
5. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk.
6. 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.
7. 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.
8. 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.
9. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.