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Blueberry Thrill Cupcakes Recipe


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     Blueberry Thrill Cupcakes

Category   Breakfast - Brunch
Sub Category   None

3 1/4 cups all purpose flour
1 1/4 cups sugar
1 Tbs. baking powder
1/2 tsp coarse kosher salt
1/4 tsp baking soda
6 tsp (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 tsp vanilla extract
1 tsp grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours

Preheat oven to 350 degrees. 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. NOTE- Freezing the berries before adding them to the batter prevents them from sinking to the bottom and from discoloring the cupcakes. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
Frosting- 2 1/4 cups powdered sugar 10 Tbs (1 1/4 sticks) unsalted butter, room temperature 1/2 cup plus 2 Tbs maple sugar 1/2 tsp coarse kosher salt 1 1/4 tsp vanilla extract 4 tsp (or more) whole milk 1 cup chilled fresh blueberries Fresh mint sprigs (optional) Combine first five ingredients in medium bowl. Add 4 teaspoonfuls of 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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