Lemon-Scented Blueberry Cupcakes
INGREDIENTS
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1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
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10 tablespoons granulated sugar
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/8 teaspoon baking soda
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1/4 cup butter, melted
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1 large egg
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1/2 cup low-fat buttermilk
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1/2 cup 2% reduced-fat milk
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1 teaspoon grated lemon rind
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3/4 cup fresh or frozen blueberries, thawed
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1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
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2 tablespoons butter, softened
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1 teaspoon grated lemon rind
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1 1/2 cups powdered sugar, sifted
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2 teaspoons fresh lemon juice
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Fresh blueberries (optional)
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