Maurine blogs about photography, life and baking on maurinedashney.com and shared one of her favorite cupcake recipes with us which was inspired by the classic blueberry pancake.
Folllow Maurine on Instagram: @maurinedashney or pinterest.com/maurinedashney.
Blueberry Maple Cupcakes
- 1 2/3 c + 2 TB flour, divided
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 c butter, room temperature
- 1 c sugar
- 2 egg whites
- 2/3 c milk
- 1 tsp vanilla
- 1 c fresh blueberries, washed and patted dry
- Preheat your oven to 350°F.
- In a medium bowl, sift together the 1 2/3 c flour, baking powder, and salt.
- In a large bowl, beat together the butter and sugar. Then beat in the egg whites.
- Alternate beating the dry mixture and milk into the butter-sugar-egg mixture. Beat together until just incorporated.
- Stir in the vanilla.
- In a small bowl, combine the blueberries and remaining 2 TB of flour until the blueberries are evenly coated. Add this mixture to your batter, reserving about 16 blueberries. Stir the blueberries into the batter until just incorporated.
- Distribute the batter into 16 cupcake wells (I like to use a cookie dough scoop). Then take the remaining 16 blueberries and set them on top of each well of batter so that each cupcake will have at least one blueberry “poking” through the top when fully baked.
- Bake for 20 to 25 minutes, until a toothpick inserted comes out clean.
Maple Butter cream Frosting
- 3/4 c butter, room temperature
- 3–3 1/2 c powdered sugar
- 1 1/2 tsp maple flavor
- Cream the butter until smooth. Then, gradually beat in the powdered sugar.
- Beat in the maple extract.
- If your frosting is thick, beat in 1 TB water at a time until the proper consistency.
- Pipe frosting onto cooled cupcakes using a large star-shaped tip.
- Drizzle some maple frosting onto your cupcakes if desired, using a small spoon.
- Top with a blueberry.