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

Blueberry Hill Cupcakes


  1. Cupcakes
  2. 3 1/4 cups all purpose flour
  3. 1 1/4 cups sugar
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon coarse kosher salt
  6. 1/4 teaspoon baking soda
  7. 6 tablespoons (3/4 stick) unsalted butter, melted
  8. 1/4 cup canola oil
  9. 2 large eggs
  10. 1 cup buttermilk or low-fat yogurt
  11. 1 cup whole milk
  12. 1 teaspoon vanilla extract
  13. 1 teaspoon grated lemon peel
  14. 1 1/4 cups fresh blueberries, frozen for 4 hours
  15. Frosting
  16. 2 1/4 cups powdered sugar
  17. 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  18. 1/2 cup plus 2 tablespoons maple sugar
  19. 1/2 teaspoon coarse kosher salt
  20. 1 1/4 teaspoons vanilla extract
  21. 4 teaspoons (or more) whole milk
  22. 1 cup chilled fresh blueberries
  23. Fresh mint sprigs (optional)


  1. Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners.
  2. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl.
  3. Add eggs; whisk to blend.
  4. 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.
  5. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
  6. 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.
  7. 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.

Average ( votes):
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!
Join The Conversation