Blueberry-Lemon Cupcakes with Cream Cheese Frosting

It's Friday!

Therefore, cupcakes.

Correction: mini cupcakes. (Because we all know that anything mini is automatically cuter.) When I was a Freshman, the Dining Halls would have this celebration called "Cupcake Friday," which basically rewarded us all getting through the week via delicious baked goodies. Namely, cupcakes. Carrot cake, mint chocolate, tiramisu.... Ah, those were the days.

I have a secret, though.

(These are just as good).

Shhhh, don't tell anyone. 

Actually, tell everyone, because everyone deserves cupcakes. Piles of cupcakes. Mini cupcakes. Plus, these aren't just mini cupcakes. They're mini blueberry lemon cupcakes. With zesty, bright lemon and plump blueberries. And a gooey, sweet, delectable cream cheese frosting that drips down the sides slightly in that messy, hello-childhood-where-have-you-been way. They are delicious, and with the cutest presentation ever because, as mentioned before, mini things automatically do that.

Blueberry-Lemon Cupcakes with Cream Cheese Frosting

Adapted from Cooking Light

Serves 24

Ingredients:

Cupcakes:

• 1c. light vanilla soy milk, divided 
• 1tsp apple cider vinegar
• 1c. plus 2tbl all-purpose flour, divided
• 1/2c. whole wheat flour 
• 1/2c + 2tbl sugar OR splenda
• 1 1/2tsp baking powder
• 1/4tsp salt
• 1/8tsp baking soda
• 3tbl no sugar added applesauce
• 1 large egg
• 1tsp grated lemon zest
• 3/4c. frozen blueberries, thawed, juice drained 

 Frosting:

• 4oz low fat cream cheese, room temperature
• 1tbl light margarine
• 1tsp grated lemon zest
• 1/2tsp vanilla extract
• 1/2tsp orange extract
• 1/2c. sugar OR splenda
• Fresh blueberries (optional)

Preparation

1. Preheat oven to 350F. Spray 24 mini cupcake holders with cooking spray.
2. Combine 1/2c. soy milk with 1tsp vinegar, and set aside for at least ten minutes (it will change consistency slightly).
3. To prepare cupcakes, combine 1c AP flour plus 1/2c whole wheat flour. Add another 1 tbl AP flour, the sugar, the baking powder, 1/4 teaspoon salt, and the baking soda in a large bowl. Combine applesauce and egg in another large bowl; stir with a whisk. Add soy milk (the non-vinegar and the vinegar ones) and 1tsp zest. Add wet mix to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. 
4. Spoon batter into prepared muffin cups. Bake at 350° for 12-15 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.
5. To prepare frosting, beat cream cheese, margarine, zest, and extract(s) with a mixer at medium speed just until blended. Gradually add sugar. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

Nutrition Facts (using sugar):
Sodium: 79mg
Fat: 1g
        Saturated: 1g
        Trans: 0g
Sugar: 10g
Protein: 2g
Calories: 103