Lemon Scented Blueberry Cupcakes

Ingredients

Cupcakes:
• 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
• 10 tablespoons 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 plus more for garnish
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups powdered sugar, sifted
• 2 teaspoons fresh lemon juice
• Fresh blueberries (optional)

Instructions

1. Preheat the oven to 350 degrees. Place paper cupcake liners into the muffin cups. Melt 1/4 cup butter over medium low heat. Zest the lemon.
2. Add 1 1/2 cups flour plus 1 tablespoon to a medium sized bowl. (I suggest springing for cake flour if you can find it, if not all purpose flour works just fine). Add the granulated sugar, baking powder, salt, and baking soda. Stir to combine.
3. Add melted butter and egg to a large bowl. Stir with a whisk to combine.
4. Add buttermilk, milk, and 1 teaspoon lemon rind to butter mixture (I used zest from 1 lemon), stirring with a whisk to combine.
5. Add the flour mixture to the buttermilk mixture, stirring until just combined.
6. In a small bowl, toss the blueberries with 1 tablespoon flour.
7. Add the blueberries to the batter, stirring until just combined.
8. Spoon batter into the muffin cups. I use an ice cream scoop to get evenly portioned cupcakes.
9. Bake for 25 minutes or until a pick inserted into the center comes out clean. Cool for 5 minutes in the pan, then remove and allow to finish cooling on a wire rack.
10. Prepare the frosting while the cupcakes are cooling. Add cream cheese, 2 tablespoons butter, 1 teaspoon lemon rind, vanilla, and 1/8 teaspoon salt to a bowl. Using an electric mixer, beat on medium speed until just blended.
11. Gradually add powdered sugar mixing until just combined. Stir in lemon juice.
12. Add the frosting to a ziplock bag. Cut off one of the bottom corners.
13. Squeeze the icing on top of the cooled cupcakes. Top with blueberries and lemon zest if desired.