Growing up I always loved when my dad would make blueberry pancakes on Sunday mornings. There was something about the combination of maple and blueberry that was so perfect. That is why I decided to create these maple blueberry cupcakes! I first started making this cake recipe back when I would sell my baked goods at farmers markets. I recently got an email from a former farmers market customer that mentioned how much she loved these cupcakes. She asked if I would share the recipe so here it is!
My secret ingredient that makes these cupcakes so flavorful is that I use natural blueberry extract. Whenever I would make a fruit based cake I always felt that just adding in the fruit itself didn’t give it enough flavor. That’s when I started using natural fruit extracts in addition to adding the fruit itself. To get the maple flavor I use real maple syrup in place of some of the sugar. Real maple syrup alone will give the cake a great maple flavor, but I also use a natural maple extract to bump it up a bit. Silver Cloud Estates and Batko flavors are the two main brands of natural flavoring I use, but there are a lot of others out there.
I usually make this recipe as cupcakes, but it can easily be made as a layer cake as well. Just divide the batter evenly between two 8 inch round cake pans and bake at 350°F for 35-45 minutes. Be sure to check out my video on how to properly prep cake pans if you decide to make it as a layer cake. You can frost these maple blueberry cupcakes (or cake) with whipped cream or my simple vanilla buttercream.
Blueberry Maple Cupcakes
- 4 large eggs
- 2 2/3 cups (11.3 oz) unbleached all-purpose flour (spooned into a cup)
- 2 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 16 Tablespoons (8 oz) unsalted butter, softened
- 1 1/4 cup (9 oz) sugar
- 1/2 cup (4 oz) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure blueberry extract see notes
- 1/4 teaspoon pure maple extract, optional see notes
- 1/4 cup (2.1 oz) milk at room temperature
- 1 cup frozen blueberries see notes
Preheat the oven to 350°F. Place the unbroken eggs in a bowl of warm water to bring them to room temperature, set aside
Sift the flour and baking powder into a mixing bowl. Add the salt and whisk well to combine, set aside.
In the bowl of a stand mixer, fitted with the flat beater, beat the softened butter on medium speed for 1-2 minutes. Scrape down the sides of the bowl.
Add the sugar to the butter along with the vanilla, blueberry and maple extracts. And mix on low until incorporated, then beat on medium speed for 2-3 minutes until the butter is light a fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time, mixing on low speed after each addition until well incorporated. Be sure to scrape the bowl in between additions.
Add the flour mixture to your mixing bowl in 3-4 batches alternating first with the maple syrup and then with the milk. Scrape down the sides of the bowl and mix well (about 30-40 seconds) after each addition.
Fold in the frozen blueberries until they are evenly distributed.
Fill each cupcake liner with about 1/4 cup of batter. I like to use a #16 disher/scoop to portion out my cupcake batter (see recipe notes). Bake at 350°F for about 20 minutes or until a wooden toothpick comes out clean. Let the cupcakes cool in the pan for 10 minutes, then remove onto a cooling rack.
Top with whipped cream or my simple vanilla buttercream
- All-natural flavor extracts are a great way to ramp up the flavor in baked goods. I like to use both blueberry and maple extracts in this recipe. Silver cloud estates and Batko flavors are two of my favorite brands.
- I like to use frozen blueberries since they will not break apart as easily as fresh, but you can use fresh blueberries if you prefer.
- A 4 tablespoon scoop (sometimes called a #16 disher) is a great tool for portioning out cupcake batter.
- This recipe goes great topped with my simple vanilla buttercream.
- This recipe can also be baked as a layer cake. Spray two 8-inch round cake pans with non-stick vegetable spray for baking (like PAM® For Baking or Baker’s Joy). Line the pans with parchment paper and spray again, then use a pastry brush to spread it evenly. Divide the batter evenly between the two pans and then tap the pans on the counter a few times to eliminate any air bubbles. Bake at 350°F for 30-35 (40-45 if using cake strips) minutes or until a wooden toothpick comes out clean.
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