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

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)

Description

Freezing The Berries Before Adding Them To The Batter Prevents Them From Sinking To The Bottom And From Discoloring The Cupcakes. Maple Sugar...

View Full Recipe