Ingredients:
Cupcakes:
3 1/4 cups all-purpose flour
1 1/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
6 Tbsp unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
1 tsp almond extract
2 cups blueberries
Honey Buttercream:
1 1/2 sticks unsalted butter, softened
1/3 cup honey
4-5 cups powdered sugar
dash of milk
Instructions:
- Preheat oven to 325 degrees F. Line two 12-count muffin tins with paper liners and set aside. Sift together flour, sugar, baking powder, salt, and baking soda in a large bowl.
- In a separate medium bowl, whisk together melted butter and oil, then add in eggs, buttermilk and extracts. Whisk to combine.
- Mix the liquid ingredients into the dry and stir until just combined. Fold in blueberries.
- Divide the batter among the cups and bake for 15 mins or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool in the pan for 10 mins, then transfer to a wire rack to cool completely. Once cooled, frost and decorate as desired.
- To make the frosting, cream butter and honey together in a large bowl. Stir in powdered sugar carefully at first, then mix until fully combined. Add milk if frosting is too thick.
