Blueberry Hill 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
- 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)
- This recipe is vegetarian
- Produce
- Blueberry, fresh (2 1/4 cups)
- Lemon peel (1 teaspoon)
- Mint, Fresh (1)
- Cooking & Baking
- All purpose flour (3 1/4 cups)
- Baking powder (1 tablespoon)
- Baking soda (1/4 teaspoon)
- Canola oil (1/4 cup)
- Kosher salt, coarse (1 teaspoon)
- Maple sugar (5/8 cup)
- Powdered sugar (2 1/4 cups)
- Sugar (1 1/4 cups)
- Vanilla (2 1/4 teaspoon)
- Dairy
- Butter, unsalted (16 tablespoons)
- Buttermilk or low-fat yogurt (1 cup)
- Whole milk (1 1/8 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published June 1, 2005 (7 years ago).
35 people saved this recipe.
