Blueberry Cupcakes with Lemon Cream Cheese Frosting


  • 1 1/2 cups all-purpose flour
  • 2 T all-purpose flour, divided
  • 10 T 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 nonfat buttermilk
  • 1/2 cup 2% milk
  • 1 tsp grated lemon rind
  • 3/4 cup fresh or frozen, thwawed blueberries


  • 1/4 cup 1/3-less-fat cream cheese, softened
  • 2 T 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
  1. Preheat oven to 350°.
  2. Place 12 decorative paper muffin cup liners into muffin cups.
  3. To prepare cupcakes, weigh or lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.  Measure 1 T flour; level with a knife.  Sift together 1 1/2 cups four plus 1 T flour, granulated sugar, baking powder, 1/4 tsp salt, and baking soda in a large bowl. Combine melted butter and egg in another bowl, stir with a whisk.  Add buttermilk mixture to flour mixture, stirring just until moist.  Toss blueberries with remaining 1 T flour.  Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted 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 T butter, 1 tsp lemon rind, vanilla, and 1/8 tsp salt in a bowl; beat with a mixer at medium speed just until blended.  Gradually add powdered sugar (do not over-beat).  Stir in lemon juice.  Spread frosting evenly over cupcakes, Cover and store in refrigerator.

Yield:  1 dozen cupcakes

From:  Cooking Light quick baking

Gray:  Hmm, it says cooking light…  powdered sugar is light….  OK, I can go with that. I really enjoyed baking these.  I have a new appreciation for blueberries since our vacation this summer, and I have been trying them in different things.  These turned out well, although I really needed to cool the icing before applying it to the cupcakes, and I couldn’t since we are still stuffed with leftovers.  Otherwise, this came together nicely, and I’m pleased with the result.

Katie: These were very interesting. I don’t think I’ve ever had blueberry cupcakes, but have eaten lots of blueberry muffins. The cupcakes were good and the icing was divine with the lemon juice and zest in it. I think I prefer muffins to cupcakes, though, as the cupcakes were sweeter. Good recipe anyway!

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