Lemon Blueberry Cupcakes


For the Cupcakes:

1 1/2 cups 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 milk
1 teaspoon grated lemon rind
3/4 cup Mariani Dried Blueberries

For the Frosting:
1/4 cup (2 ounces) low fat cream cheese
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
Mariani Dried Blueberries, for decoration


1. Preheat oven to 350°F.
2. Put the blueberries in a small bowl and add just enough hot water to cover.
3. Place 12 decorative cupcake liners into the cupcake pan.
4. For the Cupcakes: Lightly spoon 1 1/2 cups flour into dry measuring cups. Measure 1 tablespoon flour. Sift 1 1/2 cups plus 1 tablespoon flour, granulated sugar, baking powder, 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 lemon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Drain water from blueberries and toss blueberries with 1 tablespoon flour. Fold blueberries into batter. Spoon batter into cupcake pan. Bake at 350°F for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool.
5. For the Frosting: Place cream cheese, softened butter, lemon rind, vanilla and salt in a bowl; beat with mixer until just blended. Gradually add powdered sugar. Stir in lemon juice. Spread frosting evenly over cupcakes; garnish with blueberries and lemon rind. Store, covered, in refrigerator.