Lemon-Scented Blueberry Cupcakes

Ingrédients

cupcakes:

1 1/ 2 cup (about 6 3/ 4 oz) 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 melted butter

1 large egg

1/2 cup buttermilk lowfat

1/2 cup 2 % milk reduced

1 teaspoon lemon zest

3/4 cup fresh or frozen blueberries , thawed

Icing :

1/4 cup (2 ounces ) cream cheese 1/3-less-fat , softened

2 tablespoons butter , softened

1 teaspoon lemon zest

Vanilla extract 1 teaspoon

1/8 teaspoon salt

1 1/ 2 cups powdered sugar, sifted

2 teaspoons fresh lemon juice

Fresh blueberries (optional )

Directions

Preheat oven to 350 ° .

Place 12 decorative coatings cut paper bread in muffin tins .

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 flour 1 1/ 2 cups + 1 tablespoon flour , granulated sugar , baking powder , salt 1/4 teaspoon , and baking soda in large bowl . Mix the melted butter and egg in a large bowl , mix with a whisk. Add buttermilk , milk and 1 tablespoon grated coffee to the butter mixture , stirring with a whisk. Add the buttermilk mixture to flour mixture , stirring until moist . Mix with remaining blueberries 1 tablespoon flour . Fold the blueberries into the batter. Pour into prepared pans . Bake at 350 ° for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 5 minutes, remove from pan . Cool completely on wire rack.

To prepare the frosting , place the cream cheese, 2 tablespoons butter, 1 teaspoon zest , vanilla and 1/ 8 teaspoon salt in a bowl and beat with a mixer at medium speed until until homogeneous. Gradually add powdered sugar (no more than once) . Add juice . Spread the frosting evenly over cupcakes and garnish with blueberries, if desired. Cover and refrigerate .