Blueberry Hill Cupcakes

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.

Instructions

1
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl.
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All Purpose FlourAll Purpose Flour
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OvenOven
2
Whisk melted butter and oil in medium bowl.
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ButterButter
Cooking OilCooking Oil
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WhiskWhisk
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3
Add eggs; whisk to blend.
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EggEgg
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4
Whisk in buttermilk, milk, vanilla extract, and peel.
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Vanilla ExtractVanilla Extract
ButtermilkButtermilk
MilkMilk
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WhiskWhisk
5
Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
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BlueberriesBlueberries
ButtermilkButtermilk
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WhiskWhisk
6
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes.
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CupcakesCupcakes
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OvenOven
7
Transfer cupcakes to racks; cool.
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CupcakesCupcakes
1
Combine first 5 ingredients in medium bowl.
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2
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.
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Maple SugarMaple Sugar
MilkMilk
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Hand MixerHand Mixer
3
Spread frosting over top of cupcakes.
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CupcakesCupcakes
FrostingFrosting
SpreadSpread
4
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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CupcakesCupcakes
BerriesBerries
MintMint
DifficultyExpert
Ready In45 m.
Servings24
Health Score1
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