Freezing the berries before adding them to the batter prevents them from sinking to the bottom and from discoloring the cupcakes.
Ingredients
Cupcakes
- 3 1/4 cupsall purpose flour
- 1 1/4 cupssugar
- 1tablespoonbaking powder
- 1/2teaspooncoarse kosher salt
- 1/4teaspoonbaking soda
- 6tablespoons(3/4 stick) unsalted butter, melted
- 1/4cupcanola oil
- 2large eggs
- 1cupbuttermilk or low-fat yogurt
- 1cupwhole milk
- 1teaspoonvanilla extract
- 1teaspoongrated lemon peel
- 1 1/4cupsfresh blueberries, frozen for 4 hours
Frosting
- 2 1/4cupspowdered sugar
- 10tablespoons(1 1/4 sticks) unsalted butter, room temperature
- 1/2cupplus 2 tablespoons maple sugar
- 1/2teaspooncoarse kosher salt
- 1 1/4teaspoonsvanilla extract
- 4teaspoons(or more) whole milk
- 1cupchilled fresh blueberries
- Fresh mint sprigs (optional)
Preparation
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.)
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