Recipe: Blueberry Maple Cupcakes

By on July 29, 2012 in Recipes with 20 Comments

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

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

Directions

  1. Preheat oven to 350 degrees and line muffin pans with liners (24).
  2. Using mixer fitted with a paddle attachment beat butter and sugar until fluffy.
  3. On low-speed add eggs and egg whites on beat until fully mixed in.
  4. 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.)
  5. Mix sour cream, milk, and vanilla together.
  6. 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.
  7. Fold in blueberries and fill muffin liners 3/4 full, Bake 18-20 minutes or until very tops are fully cooked.

For the Buttercream

  1. Beat butter and cream cheese until fluffy. Add maple flavoring and sugar and beat until smooth.
  2. 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.
  3. Decorate with blueberries.

Yield: about 24

Recipe Source: Your Cup of Cake

Because of the cream cheese, these should be stored in the refrigerator.

More Cupcake Recipes

Bacon, Maple, and Bourbon Cupcakes

Sweet Potato-Pecan cupcakes

Blueberry Maple Cupcakes

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There Are 20 Brilliant Comments

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  1. Jane Caldwell says:

    These sound delectable and just the size for a needed ‘sweet’ any time during the day. I hope mine looks as beautiful as the photo!

    • Christin M says:

      Thank you Jane! They really weren’t that hard to decorate, but a pastry bag is a must! Just wish I could find someone to clean the pastry bag afetr I use it.

  2. Winnie says:

    These cupcakes looks super tempting!
    And as per the recipe they must be delicious.

  3. yumgoggle says:

    Breakfast staples! I am loving the simple procedures…Oh, I am sure your kids will wake up to these morning treats. I know I would. The maple buttercream is so versatile, I’d love to try on my other baking experiments. Thanks for sharing!
    Anyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

  4. Saw that you were the newest member of Foodie Friends Friday… and thought I would come and check out your blog. Welcome and I was sure glad that I came over. This recipe looks great and one that I need to try. Now going over to like your facebook page. Marlys

  5. That sounds like a most amzing taste combination! Your photos are wonderful too. Thank you so much for sharing on my linky party! Please come back and you can be first on my perpetual parade of cupcakes!

  6. These are stunning, and the flavors sound so wonderful together!

  7. This is a great combination! We love blueberries so I’ll have to try it out. I hopped over from Back for Seconds.

  8. Thank you so much for linking up to Tasty Thursdays last week. Hope to see you again this week!! The party is live at http://mandatorymooch.blogspot.com/2012/08/tasty-thursdays-3.html

    Nichi – The Mandatory Mooch

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