Maple Blueberry Cupcakes (Vegan) (Edit recipe)

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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.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

20

Serves: 16

Ingredients

Maple Blueberry Cupcake

2.25 cups All Purpose Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
10 Tbsp Cane Sugar, (Zulka Pure Cane Sugar)
6 Tbsp Pure Maple Syrup
4 Tbsp Plant-Based Butter, - room temperature (Earth Balance Vegan Buttery Sticks)
4 Tbsp Olive Oil, (light olive oil)
2 tsp Vanilla Extract
1 tsp Butter Extract, (OliveNation Vegan Butter Flavor Extract)
0.75 cup Oat Milk, Organic, - room temperature (Planet Oat Extra Creamy Oat Milk)
.5 cup Almond Milk Yogurt, - room temperature (Silk Vanilla Almond Milk Yogurt)
2 tsp Lemon Juice, (or apple cider vinegar)
1 cup Blueberries, (fresh) (plus extra for decorating)

Maple Buttercream

2 cups Powdered Sugar, (Zulka Pure Cane Powdered Sugar)
8 Tbsp Plant-Based Butter, - room temperature (Earth Balance Vegan Buttery Sticks)
3 Tbsp Pure Maple Syrup
2 Tbsp Dairy-Free Whipping Cream, -needs to be cold (Country Crock Dairy Free Heavy Whipping Cream)
1 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To prepare the cupcakes, start by pre-heating the oven to 350F and prepping 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 handheld 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.
To prepare the buttercream, start by adding the butter and maple syrup to the bowl of a stand mixer. 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.

Notes

Any plant-based yogurt and any plant-based milk will work with this recipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	313
Fat:	13 g
Carbohydrates:	48 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	93 mg
Fiber:	1 g
Sugars:	32 g
Sugar Alcohol:	0 g
Calculated per serving.