Maple Blueberry Cupcakes (Vegan)
A moist and tender cupcake flavored with pure maple syrup, filled with fresh blueberries and topped with a creamy maple buttercream. An easy, delicious, and dairy-free bake.
Enjoy a wonderfully easy and delicious cupcake that captures the classic flavors of everyone’s favorite breakfast: blueberry pancakes. This moist and fluffy cupcake is filled with plump blueberries, sweet maple syrup, and subtle hints of melted butter. It is topped with a creamy maple buttercream, making it an indulgent treat that brings all the flavors of the classic breakfast to life in every bite.
What you will need:
Maple syrup, butter extract and blueberries are a must for this recipe. I made these cupcakes with fresh blueberries but frozen should work as well. Butter extract is not vegan, but I found a vegan brand on Amazon – OliveNation Vegan Butter Flavor Extract. All other ingredients are basic pantry items.
Maple Blueberry Cupcakes
- all purpose flour
- baking soda
- baking powder
- cane sugar
- pure maple syrup
- plant based butter with salt
- oil – I used olive oil
- plant based milk
- plant based yogurt
- lemon juice (or apple cider vinegar)
- vanilla extract
- butter extract – I used OliveNation Vegan Butter Flavor Extract – can be found on Amazon
- blueberries – fresh or frozen
Maple Buttercream
- powdered sugar
- plant based butter with salt
- pure maple syrup
- plant based heavy cream
- vanilla extract
How to:
First, preheat the oven to 350°F and line two cupcake tins with cupcake liners. To a small bowl, add the dry ingredients – flour, baking powder and baking soda. Whisk the ingredients together until they are well mixed and then set the bowl aside. To a medium bowl, add the butter, oil, maple syrup, and sugar. Blend these ingredients with a hand mixer on medium-high speed for two minutes. Next, add the milk, yogurt, lemon juice, vanilla extract, and butter extract to the sugar mixture. Continue blending on medium-high speed for one minute or until all the ingredients are fully incorporated.
To the bowl of dry ingredients, add the blueberries and gently toss them with a fork until all the berries are coated in flour. Then, combine the dry ingredients with the wet ingredients, folding gently until no flour remains visible and the blueberries are evenly distributed throughout the mixture.
Divide the batter evenly among the 16 cupcake liners, filling each one about two-thirds full. Bake the cupcakes for 25 to 30 minutes; mine baked perfectly at 27 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean, and the tops should spring back when lightly touched. Once baked, let the cupcakes rest in the pan for about 5 minutes before transferring them to a cooling rack. They will be ready to frost once they have cooled to room temperature.
While the cupcakes are cooling, you’ll want to prepare the maple buttercream. To the bowl of a stand mixer, add the butter and maple syrup. Using a balloon whisk attachment, whip the butter and maple syrup on high speed for 3 minutes. Next, add the powdered sugar to the bowl and continue blending on high for an additional 30 seconds, or until the ingredients are well combined. Finally, add the cold heavy cream and vanilla extract, then blend on high speed for 5 minutes.
Place the buttercream in a piping bag that is fitted with the piping tip of your choice. Pipe equal amounts of buttercream over the top of each cupcake. Decorate each cupcake with a few blueberries and they are ready to be served. Store the cupcakes in the refrigerator in an airtight container for up to 3 days.
Alright, let’s get started. Please make, bake and enjoy!
Maple Blueberry Cupcakes (Vegan)
Ingredients
Maple Blueberry Cupcakes
- 270 grams / 2¼ cups all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 125 grams / 10 tbsp cane sugar
- 6 tbsp / 90 ml maple syrup – room temperature
- 56 grams / 4 tbsp plant based butter with salt – room temperature
- 4 tbsp oil – I used olive oil
- 2 tsp vanilla extract
- 1 tsp butter extract – I used OliveNation Vegan Butter Flavor Extract
- ¾ cup plant based milk – room temperature
- 120 grams / ½ cup plant based yogurt – room temperature
- 2 tsp lemon juice (or apple cider vinegar)
- 1 cup fresh blueberries + extra for decorating
Maple Buttercream
- 240 grams / 2 cups powdered sugar
- 113 grams / 8 tbsp plant based butter with salt – room temperature
- 3 tbsp maple syrup
- 2 tbsp plant based heavy cream – needs to be cold
- 1 tsp vanilla extract
Instructions
Maple Blueberry Cupcakes
- Pre-heat the oven to 350F and prepare two cupcake tins by lining 16 of the cups with cupcake liners.
- To a small bowl, add the flour, baking soda, and baking powder; whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, oil, maple syrup, and sugar. Using a hand held mixer, blend the ingredients together on medium-high speed for 2 minutes. Add the yogurt, milk, vanilla extract, butter extract, and lemon juice and continue blending on medium-high speed for another minute.
- Add the blueberries to the bowl of dry ingredients and toss them until they are all coated in flour. Add the dry ingredients to the wet ingredients and fold until no more flour can be seen and the blueberries are well distributed.
- Divide the batter among the 16 cupcake liners (about 2/3 full). Bake the cupcakes for 25 to 30 minutes. A toothpick inserted should come out clean and the tops should bounce back when touched.
- Allow the cupcakes to cool in the pans for about 5 minutes before transferring them to a cooling rack. The cupcakes are ready to be frosted once they cool to room temperature.
Maple Buttercream
- To the bowl of a stand mixer, add the butter and maple syrup. With a balloon whisk attachment, whip the butter and maple syrup on high speed for 3 minutes. Add the powdered sugar to the bowl and blend on medium high speed just until the ingredients come together – about 30 seconds. Add the heavy cream and vanilla extract and blend on high speed for 5 minutes.
- Place the buttercream in a piping bag fitted with the piping tip of your choice. Pipe equal amounts of buttercream over the top of each cupcake. Decorate each cupcake with a few blueberries and serve.
- Store the cupcakes in the refrigerator for up to 3 days, in an airtight container.
