You Had Me at Brown Butter Icing!

If you follow Bountiful Kitchen you know she is an amazing cook. Some of my family's tried and true recipes come from Si's blog and this cup cake recipe is one of them! 

These baking cups are awesome for party treats, individual servings of salsa, ice cream and anything else you can think of, but my personal favorite is cupcakes. You can bake the cup cake right in the cup or drop it in after baking, to make all the work of baking from scratch feel extra special. Of course when I’m not in the mood to bake, my favorite Magnolia Bakery or Sweet Tooth Fairy cupcakes work just as well! If you are in the mood to bake, give this recipe a try and dont forget the cute baking cups!

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

1.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.

1.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.

Visit Bountiful Kitchen's Original Bluberry Cupcakes link here!

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