Lemon-Glazed Blueberry Cupcakes

2008-2014DSC_0929_12448DSC_0929Lemon and blueberry are flavors that pair well, and nowhere is that more apparent than in this appealing and easily portable dessert. Perfect for a picnic or spring brunch, these fresh treats adapted from a classic Cooking Light recipe not only taste light and fluffy, but add just 236 calories each. 


  • 1 1/2 cups plus 2 Tbsp. all-purpose flour, divided
  • 10 Tbsp. granulated sugar (we used Wholesome Evaporated Cane Juice Organic Sugar)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda
  • 1/4 cup butter, melted
  • 1 large egg (we used Felixville Organic)
  • 1/2 cup low-fat buttermilk
  • 1/2 cup 2 % reduced-fat milk
  • 1 tsp. grated lemon rind
  • 3/4 cup fresh blueberries (may use frozen if thawed)


  • 1/4 cup (2 oz.) 1/3-less-fat cream cheese, softened
  • 2 Tbsp. butter, softened
  • 1 tsp. grated lemon rind
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 1/2 cups powdered sugar, sifted
  • 2 tsp. fresh lemon juice
  • fresh blueberries for garnish (optional) 


Preheat oven to 350. Place 12 paper muffin cup liners into muffin cups. To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with whisk. Add buttermilk, milk, and 1 teaspoon grated lemon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring until just moist. Toss blueberries with remaining 1 tablespoon flour to coat. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 35o 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. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator. 


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