Monthly Archives: May 2008

Lemony-berry deliciousness

I big puffy heart anything lemon. Sweet, savory and anything in between. Lemon is totally underrated. When we were kids my mom used keep a bowl of Jolly Ranchers in the living room and we always told her to get more when there was nothing left but a handful of lemon left in the bottom on the bowl. No one ever wanted Lemon!

Well, needless to say, I’ve grown up a lot since then and will almost always take a minute to read a recipe that has lemon in it’s title. It’s so versatille! When I saw this recipe in Cooking Light, I knew I would love it. Sure enough!! Lemony-berry deliciousness!!

LEMON-SCENTED BLUEBERRY CUPCAKES (recipe source: Cooking Light Magazine, January 2007)

1 1/2 cups plus 2 tablespoons all-purpose flour, divided
10 tablespoon 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% milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed

1/4 cup 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice

Preheat oven to 350 degrees.

Line a 12 cup muffin pan with paper liners.

Sift together 1 1/2 cups flour plus 1 tablespoon flour, sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Whisk together melted butter and egg in a separate bowl. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; whisk together. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

For the frosting, put 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 overbeat). Stir in juice. Frost cupcakes. Store, covered, in refrigerator.

Enjoy! 🙂



Filed under cupcakes, fruit