These Blueberry Maple Cupcakes are the cupcake equivalent of blueberry pancakes. Topped with a creamy frosting that tastes just like maple syrup.
Birthdays (and Blogiversaries) always call for cake or cupcakes to celebrate. These Blueberry Maple Cupcakes are extra special and unique. They taste like the cupcake version of blueberry pancakes. The texture of the cupcake is a little more like a muffin than a cupcakes and it’s filled with beautiful, sweet blueberries. The frosting is to die for. Definitely one of my favorite frosting recipes. I like to really pile it on the cupcakes. It has the perfect texture- creamy, thick, and smooth, plus an incredible maple syrup flavor from some maple flavoring. If you don’t have maple flavoring, you will not regret purchasing some for this recipe. You could probably sub pure maple syrup but you will not get the intense maple flavor. 
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
Instructions
- Preheat oven to 350 degrees and line muffin pans with liners (12).
- Using mixer fitted with a paddle attachment beat butter and sugar until fluffy.
- On low-speed add eggs and egg white and beat until fully mixed in.
- 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.)
- Mix sour cream, milk, and vanilla together.
- 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.
- Fold in blueberries and fill muffin liners 3/4 full. Bake 18-20 minutes or until very tops are fully cooked.
- To make frosting, beat butter and cream cheese until fluffy. Add maple flavoring and sugar and beat until smooth.
- 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.
- Decorate with blueberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Your Cup of Cake q
i’d like one for breakfast!
I’d love to try one of your cakes, I have my eye on the hummingbird cake for my daughter’s august birthday
We go blueberry picking every summer. I’ll put this on the list of things to make with my haul!
This recipe looks great, I would love to try it out.
These cupcakes are too cute and I love the flavors you used!! A cupcake that tastes like blueberry pancakes!? So cool!
These cupcakes look amazing! Love the flavours! Perfect breakfast cupcake recipe, for sure! 🙂
I love the idea of blueberry and maple! Nothing better than blueberry pancakes with maple syrup, so I bet these taste amazing! Love all the frosting you put on them. Have a great weekend!
I think I’m going to try your Red Beans and Rice recipe. I love beans and rice and finding a new recipe for them gets me excited! 🙂
What beautiful cupcakes, Christin! Adding maple in these is a brilliant idea…definitely sets these apart from regular ‘ole cupcakes. Pinned!
I plan on trying your Southern Style green beans…love bacon!