Ingredients
Frosting
- 1 1/2 sticks butter softened
- 3 cups confectioners sugar
- pinch salt
- 2 teaspoons vanilla
- 1 teaspoon Lemon zest
- 2 tablespoons milk
- fresh blueberries for garnishing
- maple syrup for drizzling
Servings: mini cupcakes
Instructions
- For the cupcakes: whisk the flour and salt in a bowl.
- Beat the softened butter in a separate bowl with a mixer on medium-high until smooth.
- Add sugar and beat until creamy. Add 2 eggs one at a time then the vanilla and maple extract.
- Beat in the flour mixture in three batches on low speed, alternating with the milk until just combined.
- Divide the batter among muffin cups and bake in a pre-heated 350 degree oven for 20-25 minutes for full-sized cupcakes or 12-18 minutes for mini cupcakes or until tops spring back. Remove onto wire rack to cool completely.
Frosting
- Beat the butter, confectioners sugar, and salt in a mixer on medium speed until just combined.
- Add the vanilla and lemon zest and beat until creamy, 3 minutes.
- Beat in the milk until fluffy, about 1 minute.
- Frost the maple cupcakes and top with blueberries and drizzle with maple syrup
