Blueberry Maple Cupcakes

Ingredients

• 1/2 cup butter,, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 egg white
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon vanilla
• 1 cup fresh blueberries

Maple Buttercream

• 1/2 cup butter,, softened
• 8 ounces cream cheese,, room temp
• 2 teaspoons maple flavoring
• 4 cups powdered sugar
• extra blueberries to decorate

Steps

1. 1

   Preheat oven to 350 degrees and line muffin pans with liners (12).

2. 2

   Using mixer fitted with a paddle attachment beat butter and sugar until fluffy.

3. 3

   On low-speed add eggs and egg white and beat until fully mixed in.

4. 4

   In a medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. (Instead of sifting, you can run a whisk through the ingredients. Essentially accomplishes the same thing- aeration and removal of clumps- without making a mess.)

5. 5

   Mix sour cream, milk, and vanilla together.

6. 6

   Add 1/3 of dry ingredients to mixer, then 1/2 of wet. Followed by another 1/3 of dry. Finish with remaining wet and dry ingredients. Careful not to overmix.

7. 7

   Fold in blueberries and fill muffin liners 3/4 full. Bake 18-20 minutes or until very tops are fully cooked.

8. 8

   To make frosting, beat butter and cream cheese until fluffy. Add maple flavoring and sugar and beat until smooth.

9. 9

   Cool cupcakes before frosting. Use a pastry bag fitted with a large star and swirl around the outer part of cupcake and gradually come inwards with each swirl. Or just slather it on there.

10. 10

    Decorate with blueberries.