Blueberry Cupcakes

Is there anything more refreshing in the summer than eating fresh fruit? One of my favorites are blueberries and this cupcake recipe does them justice! The cake comes out very moist - it just melts in your mouth! The frosting tastes so refreshing you honestly can't eat just one! The only trick to this recipe is to make sure you use fresh blueberries and that you freeze them for the batter and to top the frosting. This is a summer recipe you have to bake! 

Blueberry Cupcakes (recipe courtesy of Bon Appetit Magazine)

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)

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.)