Lemon Scented Blueberry Cupcakes

A community recipe by bianca_s

Not tested or verified by Nigella.com

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Introduction

Studded with plump, juicy fresh berries, these cupcakes are fun for birthdays and special occasions. Be as creative as you want when frosting the cupcakes. For a more homespun look, use a small, flat spatula. Want to be fancy? Pipe frosting onto cupcakes with a pastry bag fitted with a star tip for a fun, swirled appearance.

Ingredients

Makes: 12

For the Cupcakes

1 cup self-rising flour
10 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup melted butter
1 large egg
1 cup low-fat buttermilk
1 cup whole milk
1 teaspoon grated lemon rind
3 cups fresh or frozen blueberries

For the Frosting

1 cup cream cheese
2 tablespoons butter
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1 teaspoon salt
1 cup confectioners' sugar
2 teaspoons fresh lemon juice

Method

Lemon Scented Blueberry Cupcakes is a community recipe submitted by bianca_s and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 350°F.

Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 ½ cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 ½ cups flour plus 1 tablespoon flour, granulated sugar, baking powder, ¼ teaspoon salt, and baking soda in a large bowl. 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. Spoon batter into prepared muffin cups. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

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 overbeat). Stir in juice. Then put frosting in the fridge for 30 min to get to the right consistency. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.