Summers, teenagers, and breakfasts are 3 things that I find don’t always go together. When your kids sleep until noon, what’s the point in making breakfast?
If I don’t make breakfast for my kids, I usually don’t bother making it for myself. Around mid-morning I’m looking for a sugar pick me up and I either dip a spoon into the Nutella jar or eat something like these scrumptious Blueberry Maple Cupcakes.
These delectable treats are called cupcakes, but their consistency is really more like a muffin. With the addition of maple syrup flavoring and cinnamon, they taste like the cupcake version of Blueberry Pancakes. So no need to feel guilty about eating them for breakfast right?
You must let the cupcake cool before frosting – but go ahead and eat one fresh out of the oven. Delicious!
Blueberry Maple Cupcakes
- 1 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 2 egg whites
- 3 1/3 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sour cream
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups fresh blueberries
- 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 (24).
- Using mixer fitted with a paddle attachment beat butter and sugar until fluffy.
- On low-speed add eggs and egg whites on 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.
For the Buttercream
- 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.
- Decorate with blueberries.
Yield: about 24
Recipe Source: Your Cup of Cake
Because of the cream cheese, these should be stored in the refrigerator.
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