Instructions

1. Pour glass of wine, set aside for yourself. Baking with a glass of your favorite beverage always makes it better.
2. First brown the butter in a small sauce pan. (I started on low and gradually raised the temperature little by little, swirling occasionally, until the milk solids started to turn brown and it started to smell nutty.)
3. Then place the browned butter in an ice water bath. (You can do this early and let it cool completely on the stove or use a water bath, which ever you prefer. I let it cool in an ice bath in the sink and let it sit there while I got everything together and preheated the oven.)
4. Preheat the oven to 350 degrees. Prepare baking tin with cupcake liners.
5. In the bowl of a stand mixer fitted with a paddle attachment, cream the browned butter, vegetable oil, and brown sugar together until light and fluffy.
6. Beat the eggs in one at a time then scrape down the bowl. Add the vanilla, milk and mix. Then add the cake flour and baking powder.
7. Mix until batter is smooth. Then pour evenly (I used a ¼ cup measure) into prepared cupcake tin.
8. Combine the ingredients for the streusel topping and sprinkle over the top of the cupcakes.
9. Bake for 12-17 minutes until a toothpick or cake tester inserted in the middle comes out clean. (In my oven, mine came out perfect at 15 minutes)
10. Let cool in pan for 5 minutes before removing them and letting them cool completely on wire rack.
11. With a mixer, cream the butter on medium speed until smooth.
12. Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.
13. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.