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 *need* to make these but we’re out of blueberries #cries
You should submit this to Alpine Fresh’s recipe contest. This is a winner for sure!!!
http://www.alpinefresh.com/#!recipe-contest/c19q4
I am making your bbq pulled pork spaghetti tonight!! Looks so good! PS. Those cupcakes look delicious!!
Thank you Kelly! I hope you enjoy the bbq spaghetti!
These look delightful!
My son loves blueberries, so I have to try these cupcakes – next I would love to try the red white and blue fruit salad.
I’d like to try the Chocolate Heart of Darkness Cakes.
I’m going to close my eyes and dream of these cupcakes! In love with the taste of blueberry and maple! YUM!
Yep. I have just witnessed blueberry pancakes in cupcake form. I am not sure how to process this other than to fervently wish for one and hope it appears in front of me as I type this comment…
….
….
it’ll appear eventually, right?? 😉