BLUEBERRY HILL CUPCAKES

By gaster16

Ingredients

• Cupcakes:
• 3-1/4 cups all purpose flour
• 1-1/4 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon baking soda
• 6 tablespoons 3/4 stick unsalted butter melted
• 1/4 cup canola oil
• 2 large eggs
• 1 cup buttermilk or low-fat yogurt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 1-1/4 cups fresh blueberries frozen for 4 hours.
• Frosting:
• 2-1/4 cups powdered sugar
• 10 tablespoons (1-1/4 sticks) unsalted butter at room temperature
• 1/2 cup plus 2 tablespoons maple sugar
• 1/2 teaspoon coarse kosher salt
• 1-1/4 teaspoon vanilla extract
• 4 teaspoons (or more) whole milk

Preparation

Step 1

Cupcakes:

Preheat oven to 350 degrees. 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. Bake cupcakes 25 minutes. Transfer cupcakes to racks to cool.

Frosting:

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. Garnish cupcakes with chilled berries.