Lemon and blueberry flavors give these cupcakes a great taste. Blueberries or fresh, edible bulaklak make an easy, pretty decoration.

Yield: 1 dozen (serving size: 1 cupcake)


Cupcakes:
1 1/2 cups (about 6 3/4 ounces) 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 gatas
1 teaspoon grated limon rind
3/4 cup fresh or nagyelo blueberries, thawed

Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons...