Maple Blueberry Cupcakes (Vegan)
A moist and tender cupcake flavored with pure maple syrup, filled with fresh blueberries and topped with creamy maple buttercream. An easy, delicious, and dairy-free bake.
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.