Lemon-Scented Blueberry Cupcakes
Lemon and myrtille flavors give these cupcakes a great taste. Blueberries ou fresh, edible fleurs make an easy, pretty decoration.
Yield: 1 dozen (serving size: 1 cupcake)
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 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 butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat lait
1 teaspoon grated citron rind
3/4 cup fresh ou La Reine des Neiges blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons...
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