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Blueberry Maple Cupcakes

These Blueberry Maple Cupcakes are the cupcake equivalent of blueberry pancakes. Topped with a creamy frosting that tastes just like maple syrup.

Blueberry Maple Cupcakes


Blueberry Maple Cupcakes

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   Blueberry Maple Cupcakes   Blueberry Maple Cupcakes   Blueberry Maple Cupcakes   Blueberry Maple Cupcakes   Blueberry Maple Cupcakes

Blueberry Maple Cupcakes

Blueberry Maple Cupcakes

These Blueberry Maple Cupcakes taste like the cupcake equivalent of blueberry pancakes!
PREP: 20 minutes
COOK: 20 minutes
TOTAL: 40 minutes


  • 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


  • 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.


Calories: 502kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: American

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Recipe Source: adapted from Your Cup of Cake q

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60 thoughts on “Blueberry Maple Cupcakes”

  1. Pingback: Currently Loving | Bake Good

  2. Cindy @ Pick Fresh Foods

    Yum! These cupcakes look amazing! I love the blueberry maple combination. Pinning

  3. Maple and blueberries remind me of pancakes, and I know I’d love these cupcakes with those flavors! These cupcakes look so moist and I’m loving how high those frosting swirls are! 🙂

  4. Consuelo - Honey & Figs

    Happy Birthday to Mel! These gorgeous cupcakes look like the perfect way to celebrate such an occasion! 🙂

  5. Arpita@ TheGastronomicBong

    These cupcakes are so beautiful Christin… Very interesting combination of blueberry and maple syrup.. love it.. 🙂

  6. The Skinny Meatloaf Cupcakes with Mashed Potato looks really good. Might try that one 🙂

  7. Helen @ Scrummy Lane

    I’ve just had my breakfast, but you are so making me wish I had one of these for ‘dessert’! Haha! I don’t think I’ve ever seen maple and blueberries combined before, but I bet they are a match made in heaven. Plus, I’m always impressed by people who have learned to frost muffins properly with the swirly frosting on top. Got to try that! 😉

  8. Lindsey @ American Heritage Cooking

    I am loving these cupcakes!!! And that you are so adorably sweet to co-host a giveaway for Melanie’s Blogiversary! I feel like since there are blueberries and maple these cupcakes almost count as an acceptable breakfast!

  9. I would love to try the blueberry coconut sparkler!

    Entered the rafflecopter form as “Wild Orchid”

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  10. These cupcakes look incredible Christin! The frosting look so dreamy and I love how high you piled it on! The maple and blueberry combination sounds amazing plus any time I can have cupcakes for breakfast is always a good day 🙂

  11. I just fried up a package of maple bacon yesterday. I wonder how some crumbles of that would taste in the frosting. I’m going to have to try that. These look gorgeous in the photos!

    1. Christin
      Christin Mahrlig

      Thank you Lula! I bet maple bacon would taste wonderful in the frosting. Now I wish I had tried that. 🙂

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