How are those New Years Resolutions treating you? We’re just 12 days into the new year, and hopefully you’ve stayed strong and are on the right track to a great 2013!
If you have a sweet tooth, these blueberry cupcakes might be right up your alley. They recipe is from Cooking Light
, and they’ve received outstanding reviews. The combination of blueberries and lemon juice is perfect. The texture is more muffin-like than cupcake-like, but nonetheless they were tasty. The lemon-scented cream cheese frosting was amazing! You would never know that you’re eating 1/3 less-fat cream cheese. For a homemade look, use a small flat spatula… like I did. If you want to get fancy, pipe the frosting into a pastry bag fitted with a star tip for a fun, swirled appearance.
So go ahead… satisfy that sweet tooth with these light and scrumptious cupcakes. Enjoy!
|Sift together flour, sugar, baking powder, salt and soda.
|Combine melted butter and egg. Add buttermilk, milk and lemon rind. Then add buttermilk mixture to flour mixture.
|Fold blueberries into batter.
|Bake at 350 degrees F for 25 minutes.
|In a stand mixer, combine cream cheese, butter, rind, vanilla and salt. Gradually add powdered sugar and stir in juice.
|Spread frosting over cupcakes and garnish with blueberries.
Blueberry Cupcakes with Lemon Cream Cheese Frosting
6.75 ounces (1 1/2 cups) plus 2 Tbsp. all purpose flour, divided
10 Tbsp. granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 tsp. grated lemon rind
3/4 cup blueberries
1/4 cup (2 ounces) 1/3-less fat cream cheese, softened
2 Tbsp. butter, softened
1 tsp. grated lemon rind
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 cups powdered sugar, sifted
2 tsp. fresh lemon juice
1. Preheat oven to 350 degrees F.
2. Place 12 paper muffin cup lines in muffin cups.
3. To prepare cupcakes: Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 6.75 ounces flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl.
4. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter.
5. Spoon batter into prepared muffin cups. Bake at 350 degrees F for 25 minutes or until a wooden toothpick inserted into center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
6. To prepare frosting: Place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not over beat). Stir in juice. Spread frosting evenly over cupcakes. Cover and store in refrigerator.
Yield: 12 servings (serving size: 1 cupcake)
Recipe from: Cooking Light Way to Bake: The Complete Visual Guide to Healthy Baking – delicious recipes, freshly healthy ingredients, smart tools & techniques
NUTRITIONAL INFORMATION: 236 Calories | 7.7g Fat | 3.7g Protein | 38.7g Carbohydrate | 0.7g Fiber | 38mg Cholesterol | 230mg Sodium | 71mg Calcium