Yield: about 24-30 cupcakes


For the cupcakes:
2 2/3 cups (10 oz.) all-purpose flour
2¾ tsp. baking powder
1 tsp. salt
14 tbsp. unsalted butter, at room temperature
1 cup plus 2 tbsp. (8¼ oz) granulated sugar
½ cup (4 oz.) light brown sugar
2 large eggs plus 3 large egg yolks
1 tbsp. vanilla extract
¾ cup plus 2 tbsp. buttermilk
1 tbsp. pure maple syrup, plus more for brushing
1¾ cups fresh blueberries, rinsed and dried

For the frosting: 
2 cups heavy cream
6 tbsp. confectioners’ sugar

To finish: 
Fresh blueberry sauce
Pure maple syrup

« »
  • step 1: HideShow Images

    To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend, then set aside.  In the bowl of an electric mixer, combine the butter and the sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs and egg yolks one at a time, scraping down the bowl as needed.  Blend in the vanilla.  In a liquid measuring cup, combine the buttermilk and maple syrup and whisk to blend.

  • step 2: HideShow Images

    With the mixer on low speed, add the dry ingredients in three additions alternating with the milk mixture, beginning and ending with the dry ingredients, and mixing each addition only until just incorporated.  Gently fold in the blueberries with a spatula.  Divide the batter between the prepared liners, filling each about two thirds full.  Bake 18-20 minutes, or until set and a toothpick inserted in the center comes out clean.  Let cool briefly in the pans, then transfer to a wire rack.  Brush the still warm cupcakes lightly with additional maple syrup.  Let cool completely.

  • step 3: HideShow Images

    To frost the cupcakes, combine the cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until stiff peaks form, being careful not to over-beat.  Transfer the whipped cream to a pastry bag fitted with a decorative tip (I used an Ateco #829).  Pipe a swirl of whipped cream on top of each cupcake.  Use the back of a spoon to scoop out a small dip in the whipped cream.  Fill each dip with a spoonful of blueberry sauce.  Drizzle a small amount of additional maple syrup on top of the finished cupcakes.