Blueberry Hill Cupcakes

By maredan

Ingredients

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

Preparation

Step 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.

Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For 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, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)