I love blueberry.. I love cupcakes

So here it is...! The recipe..

Lemon-Scented Blueberry Cupcakes

Yield

1 dozen (serving size: 1 cupcake)


Ingredients

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)

Preparation

• 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.

Nutritional Information
Calories: 236 (29% from fat)
Fat: 7.7g (sat 4.6g,mono 2g,poly 0.4g)
Protein: 3.7g
Carbohydrate: 38.7g
Fiber: 0.7g
Cholesterol: 38mg
Iron: 1mg
Sodium: 230mg
Calcium: 71mg

Gloria Bradley, Naperville, Illinois, Cooking Light, JANUARY 2007

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