- 2 1/4 cups all purpose flour
- 1 1/4 cups sugar
- 1/2 cup softened butter
- 3/4 cups low-fat buttermilk
- 1/2 cup lowfat milk
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
- 1 tsp lemon extract
- 1 tsp grated lemon zest
- 3 large eggs
- 1 cup fresh blueberries
Using an electric mixer, combine the butter and sugar. Add the vanilla, lemon extract, lemon rind, and eggs (1 at a time), stir to combine. In a small bowl sift together the flour, baking soda and salt. Add the buttermilk, milk, and flour to the butter mixture. Beat on low for 30 seconds to combine, scraping sides of bowl as needed. Beat on medium speed for 2 minutes. Gently fold in the blueberries.
Fill paper lined muffin tins 2/3 full with batter. Bake at 350 degrees for 15-20 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool completely before frosting. Make 2 dozen cupcakes.
For the Lemon Cream Cheese Frosting:
- 2 oz of light cream cheese
- 1 tbsp milk
- 1/2 tsp vanilla
- 1/2 tsp lemon extract
- 3 cups powdered sugar
Combine cream cheese, milk, vanilla and lemon extract. Add the powdered sugar a little at a time until desired consistency is reached.
