Blueberry Hill Cupcakes
Blueberry Hill Cupcakes is a vegetarian dessert. One portion of this dish contains around 3g of protein, 8g of fat, and a total of 225 calories. This recipe serves 24. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, baking powder, maple sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of American cuisine.
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.
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.)