Blueberry Hill Cupcakes

Ingredients

• 3.3 cups all purpose flour 
• 1 tablespoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 cup blueberries fresh chilled
• 0.3 cup canola oil 
• 0.5 teaspoon coarse kosher salt 
• 2 large eggs 
• 1 teaspoon lemon zest grated
• 1 cup buttermilk low-fat
• 0.5 cup maple sugar 
• 2.3 cups powdered sugar 
• 1.3 cups sugar 
• 10 tablespoons butter unsalted room temperature ()
• 1.3 teaspoons vanilla extract 
• 4 teaspoons milk whole ()

Equipment

• bowl
• oven
• whisk
• hand mixer

Directions

1. Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl.
2. Whisk melted butter and oil in medium bowl.
3. Add eggs; whisk to blend.
4. Whisk in buttermilk, milk, vanilla extract, and peel.
5. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
6. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes.
7. Transfer cupcakes to racks; cool.
8. Combine first 5 ingredients in medium bowl.
9. 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.
10. Spread frosting over top of cupcakes.
11. Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)