Blueberry Hill Cupcakes
Delightful homemade cupcakes studded with fresh blueberries and topped with a maple-vanilla frosting. These moist cupcakes feature a perfect blend of butter, buttermilk, and fresh lemon zest, finished with chilled blueberries and optional mint garnish.
Ingredients
- •3¼ cups all purpose flour
- •1¼ cups sugar
- •1 tablespoon baking powder
- •½ teaspoon coarse kosher salt
- •¼ teaspoon baking soda
- •6 tablespoons unsalted butter
- •¼ cup canola oil
- •2 whole large eggs
- •1 cup buttermilk or low-fat yogurt
- •1 cup whole milk
- •1 teaspoon vanilla extract
- •1 teaspoon grated lemon peel
- •1¼ cups fresh blueberries
- •2¼ cups powdered sugar
- •10 tablespoons unsalted butter
- •⅝ cup maple sugar
- •½ teaspoon coarse kosher salt
- •1¼ teaspoons vanilla extract
- •4 teaspoons whole milk
- •1 cup fresh blueberries
- •sprigs fresh mint
Cooking Instructions
- 1.
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
15 min
- 2.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
23 min
- 3.
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
10 min
- 4.
Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)
5 min
