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Lemon-Scented Blueberry Cupcakes
Ingredients
  • subheading: Cupcakes:
  • 1 ½ cups (about 6 ¾ ounces) plus 2 tablespoons all-purpose flour, divided
  • 10 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ¼ cup butter, melted
  • 1 large egg
  • ½ cup low-fat buttermilk
  • ½ cup 2% reduced-fat milk
  • 1 teaspoon grated lemon rind
  • ¾ cup fresh or frozen blueberries, thawed
  • subheading: Frosting:
  • ¼ cup (2 ounces) ⅓-less-fat cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 ½ cups powdered sugar, sifted
  • 2 teaspoons fresh lemon juice
  • Fresh blueberries (optional)
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