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The lemon and blueberries give these cupcakes a great flavor, since they combine the sweet flavor with the acid that characterizes these two fruits. Also, they have many antioxidants. They also have a fluffy texture that you will love.
Place 12 decorative papers in the muffin pans. 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 in a large bowl.
Combine the melted butter and egg in another large bowl, stir with a whisk. Add the buttermilk, milk and 1 teaspoon of lemon zest to the butter mixture and stir with a whisk.
Add the buttermilk mixture to the flour mixture, stirring until moist. Mix the cranberries with the remaining spoonful of flour and put them into the mixture. With a spoon, spread the mixture in molds.
Bake at 350 ° for 25 minutes or until a toothpick is inserted, the center comes out clean.
Cool in the mold for 5 minutes on a wire rack, remove from the molds. Let cool completly on a rack.
To prepare the glaze, add the cream cheese, 2 tablespoons of butter, 1 teaspoon of lemon zest, vanilla and 1/8 of the salt in a bowl, beat with a blender at medium speed until they are mixed. Gradually add the granulated sugar.
Spread the glaze evenly over the pastries, garnish with the blueberries, if desired. If desired, refrigerate covered cupcakes
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* Percentage of daily values based on a 2,000-calorie diet.
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