Ingredients
3
1/4 cups all purpose flour
1/2
tsp coarse kosher salt
6
tbsp (3/4 stick) unsalted butter, melted
1
cup buttermilk or low-fat yogurt
1
1/4 cups fresh blueberries, frozen for 4 hours
2
1/4 cups powdered sugar
10
tbsp (1 1/4 sticks) unsalted butter, room temperature
1/2
cup plus 2 tbsp 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)
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. 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.
2.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
4.
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.
5.
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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