♥ Blueberry Cupcakes with a Honey Buttercream



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
  1. 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.
  2. In a separate medium bowl, whisk together melted butter and oil, then add in eggs, buttermilk and extracts. Whisk to combine.
  3. Mix the liquid ingredients into the dry and stir until just combined. Fold in blueberries.
  4. 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.
  5. 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.