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Blueberry Maple Cupcakes

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24


  • 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


  1. Preheat the oven to 350°F. Place the unbroken eggs in a bowl of warm water to bring them to room temperature, set aside

  2. Sift the flour and baking powder into a mixing bowl. Add the salt and whisk well to combine, set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Fold in the frozen blueberries until they are evenly distributed.

  8. 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.

  9. Top with whipped cream or my simple vanilla buttercream

Recipe Notes

  • 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.