Blueberry Hill Cupcakes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 24

Freezing the berries before adding them to the batter prevents them from sinking to the bottom and from discoloring the cupcakes. Maple sugar can be found at some supermarkets and natural foods stores.

Ingredients:

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

2 1/4 cups powdered sugar

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1/2 cup plus 2 tablespoons maple sugar

1/2 teaspoon coarse kosher salt

1 1/4 teaspoons vanilla extract

4 teaspoons (or more) whole milk

1 cup chilled fresh blueberries

fresh mint sprigs (optional)

Directions:

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.
2. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
3. 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.
4. Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

By RecipeOfHealth.com