Back of Berry Tempting: Blueberry Hill Cupcakes The first major party I hosted was in the Summer of 2006. It was a welcome back party for my sister, and I was going all out with the menu. This was at the peak of the cupcake craze, and I decided to serve three types of cupcakes. One of the cupcakes I was considering were these blueberry cupcakes. However, they didn't make the cut. Fast forward four years and I click over to Epicurious and am met by a blast from the past — the blueberry cupcakes! With July and our blueberry month coming to an end, I took it as a sign and made them. Now I'm telling you: these cupcakes are delicious! They're perfectly balanced, sweet but not overly so, with a hint of lemon adding a delightful tartness. The frosting is a rich maple buttercream that pairs well with the fluffy moist cake. If you need a special dessert, consider these cupcakes. Here's the recipe. Blueberry Hill Cupcakes From Bon Appétit IngredientsCupcakes 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, 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 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. Makes 24 cupcakes. Information Category Desserts, Cupcakes Cuisine North American View 13 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Comments nancita 7 years That's so funny that you stumbled on the recipe again with such perfect timing. I'm glad that fulfilling your blueberry cupcake destiny didn't disappoint!