Lemon and Blueberry Cupcakes

Name: Lemon and Blueberry Cupcakes
Prep time: 45 min
Yield: 12
Cuisine: Americana
Ingredients: 1 1/2 cups flour; 2 tablespoons flour, (frosting); 10 tablespoons granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoons salt; 1/8 teaspoons baking soda; 1/4 cups butter, melted; 1 egg, large; 1/2 cups cow's milk, (buttermilk) low-fat; 1/2 cups low-fat milk; 1 teaspoon lime zest; 3/4 cups cranberries, fresh or frozen; 1/4 sticks cream cheese; 2 tablespoons butter, softened; 1 teaspoon lime zest; 1 teaspoon vanilla essence; 1/8 teaspoons salt; 1 1/2 cups icing sugar, sifted; 2 teaspoons lime juice, fresh; cranberries, fresh (optional)

Tania Alinka

The lemon and blueberries give these cupcakes great flavor, as they combine the sweet with the tart characteristic of these two fruits. They also have many antioxidants. Plus, they have a fluffy texture that you will love.

Reviewed by Editorial Team of Kiwilimón

Published: 04-02-2013

Preparation

45 mins

Medium

Preheat the oven to 350°F. Place 12 decorative papers in the muffin molds. To prepare the cupcakes, spoon 1 and 1/2 cups of flour into a dry measuring cup. Measure 1 tablespoon of flour. Sift 1 and 1/2 cups of flour, plus 1 tablespoon of flour, granulated sugar, baking powder, 1/4 teaspoon of salt, and baking soda into a large bowl. Combine the melted butter and egg in another large bowl, whisk together. Add the buttermilk, milk, and 1 teaspoon of lemon zest to the butter mixture and whisk together. Add the buttermilk mixture to the flour mixture, stirring until just moist. Toss the blueberries with the remaining tablespoon of flour and fold them into the mixture. Spoon the mixture into the prepared molds. Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes on a wire rack, remove from the pans. Allow to cool completely on a rack. To prepare the frosting, add the cream cheese, 2 tablespoons of butter, 1 teaspoon of lemon zest, vanilla, and 1/8 teaspoon of salt to a bowl, beat with a mixer on medium speed until combined. Gradually add the granulated sugar. Spread the frosting evenly over the cupcakes, garnish with blueberries, if desired. If desired, refrigerate the covered cupcakes.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

309.9

kcal

15.49%

Carbohydrate, by difference

58.2

19.4%

Protein

3.2

6.4%

Total lipid (fat)

7.9

12.15%

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100

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Lemon and Blueberry Cupcakes

Ingredients

Preparation

Nutritional information

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