Cupcakes. They’re everywhere. I kind of thought they were on the way out, but every time I turn around, it seems like a new cupcake shop pops up. Last week my friend Karen taught a fun class on cupcake making. She had several types of cupcakes available to try. This one was my favorite. A few days later, my friend Melanie made these for a wedding shower we were having. I ended up with a few extra at my house. I could not stop eating them. Here’s the crazy convo in my head the morning after the shower:
I’ll have one for breakfast, cause they are just like muffins. At least they kind of look like muffins. Well, since they are so small, (about 1/2 the size of a regular cupcake) I can eat two, and it will be like one. OK, three. In reality, it’s only like one and one half. Shoot. There’s only one left. I’ll just treat this like Halloween candy and get it over with. Now.
It was the Maple Brown Butter Icing that hooked me. You have to try these.
Blueberry Cupcakes with Maple Brown Butter Frosting
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 stick butter melted
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 cup blueberries
- 1 stick butter
- 3 cups confectioner’s sugar
- 1/4 cup milk
- 3 T maple syrup
Mix flour, sugar, baking soda, baking powder, and salt. In a separate bowl, mix butter and egg lightly. Add buttermilk and milk. Add milk mixture to flour and mix until just blended. Toss blueberries in a tablespoon of flour and fold into batter. Bake at 350 for 20 minutes, or until toothpick comes out clean.
In a saucepan, melt butter at medium temperature until golden brown. In a bowl, add butter to sugar, then add milk and syrup. Beat until smooth.Top with a fresh blueberry immediately after frosting.
- I doubled this and it made about 30 small cupcakes.
-One recipe of icing was enough for a double batch.