Blueberry maple cupcakes


  1. 1 1/3 cup flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup unsalted butter
  5. 1 cup sugar
  6. 2 large eggs
  7. 2 teaspoons vanilla extract
  8. 1/2 teaspoon maple extract
  9. 1/2 cup milk
  10. Frosting
  11. 12 tablespoons butter
  12. 3 cups icing sugar
  13. 2 teaspoons vanilla extract
  14. 2 tablespoons milk
  15. 1/2 cup Blueberries
  16. Maple syrup for drizzling


  1. Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl.

  2. Beat the butter until smooth with a mixer on medium speed. Add the sugar until creamy. Beat in eggs one at a time then the maple and vanilla extracts. Beat in the flour mixture alternating with milk until combined.

  3. Divide the batter amoug the prepared muffin cups. Bake until tops spring back when pressed. Transfer to a rack and let cool completely.

  4. Meanwhile beat the butter and icing sugar with a mixer on medium speed. Add the vanilla and beat until creamy. Beat in milk until fluffy.

  5. Spread or pipe the frosting on the cupcakes. Toss the blueberries and maple syrup in a small bowl. Top each cupcake with a few blueberries.

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