These blueberry-lemon cupcakes are so light and delicious, it’s hard to eat just one! The blueberries burst in your mouth and the glaze gives an extra boost of sweet-tart lemon flavor. Serve these easy cupcakes at a grown-up birthday party, bridal shower or brunch.

Blueberry-Lemon-Ricotta Cupcakes

Serves 12

Active Time: 25 minutes

Total Time: 1 hour, 10 minutes

For the cupcakes:

1 cup all-purpose flour plus 1 tablespoon, divided

1/2 cup white whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

2 egg whites

1/2 cup part skim ricotta cheese

1/2 cup granulated sugar

1/3 cup canola oil

1 1/2 teaspoons grated lemon zest, plus twists for topping

1/4 cup lemon juice

1/2 teaspoon vanilla extract

2/3 cup fresh blueberries, plus more for topping

For the glaze:

3/4 cup powdered sugar

1 1/2 teaspoons lemon juice

1/8 teaspoon salt

1 to 2 teaspoons water, as needed

1. To prepare cupcakes: Preheat oven to 350 F. Line a standard 12-cup muffin tin with paper liners; set aside. Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt in a large bowl.

2. Whisk egg, egg whites, ricotta, granulated sugar, oil, lemon zest, lemon juice and vanilla in a medium bowl. Add the egg mixture to the flour mixture; whisk just until combined. Toss blueberries and the remaining 1 tablespoon all-purpose flour together in a small bowl; gently fold into the batter.

3. Divide the batter evenly among the prepared muffin cups (about 1/4 cup each). Bake until a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Let cool in the pan on a wire rack for 5 minutes, then turn out onto the rack to cool completely, about 20 minutes.

4. To prepare glaze: Whisk powdered sugar, lemon juice and salt in a small bowl. Whisk in water as needed until the consistency is smooth and very thick.

5. Top each cupcake with 1 teaspoon glaze. Garnish the cupcakes with additional blueberries and lemon peel twists, if desired.

Recipe nutrition per serving: 204 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Carbohydrates: 31 g, Fiber: 1 g, Total Sugars: 17 g, Protein: 4 g, Sodium: 171 mg, Potassium: 60 mg, Vitamin A: 68 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.