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Blueberry Hill Cupcakes Recipe

Blueberry Hill Cupcakes

Blueberry Hill Cupcakes

From Bon Appétit

Blueberry Hill Cupcakes Recipe

Ingredients

  1. 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, 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.
  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.

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