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 syrup
  • 4 cups powdered sugar
  • extra blueberries to decorate


  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 syrup 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 Adapted from Source: Your Cup of Cake

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

Dori Ross