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Cupcakes | April 25, 2011

Blueberry Cupcakes with Maple Brown Butter Icing

Blueberry Cupcakes with Maple Brown Butter Icing
Blueberry Cupcakes with Maple Brown Butter Icing
Blueberry Cupcakes with Maple Brown Butter Icing

Cupcakes. They’re everywhere. I kind of thought they were on the way out, but every time I turn around, it seems like a new cupcake shop pops up. Last week my friend Karen taught a fun class on cupcake making. She had several types of cupcakes available to try. This one was my favorite. A few days later, my friend Melanie made these for a wedding shower we were having. I ended up with a few extra at my house. I could not stop eating them. Here’s the crazy convo in my head the morning after the shower:
I’ll have one for breakfast, cause they are just like muffins. At least they kind of look like muffins. Well, since they are so small, (about 1/2 the size of a regular cupcake) I can eat two, and it will be like one. OK, three. In reality, it’s only like one and one half. Shoot. There’s only one left. I’ll just treat this like Halloween candy and get it over with. Now.
It was the Maple Brown Butter Icing that hooked me. You have to try these.

Blueberry Cupcakes with Maple Brown Butter Frosting

Ming Makes Cupcakes


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 stick butter melted
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup milk
  • 1 cup blueberries


  • 1 stick butter
  • 3 cups confectioner’s sugar
  • 1/4 cup milk
  • 3 T maple syrup


  1. Mix flour, sugar, baking soda, baking powder, and salt. In a separate bowl, mix butter and egg lightly. Add buttermilk and milk. Add milk mixture to flour and mix until just blended. Toss blueberries in a tablespoon of flour and fold into batter. Bake at 350 for 20 minutes, or until toothpick comes out clean.


  1. In a saucepan, melt butter at medium temperature until golden brown. In a bowl, add butter to sugar, then add milk and syrup. Beat until smooth.Top with a fresh blueberry immediately after frosting.

Recipe Notes

– I doubled this and it made about 30 small cupcakes.
-One recipe of icing was enough for a double batch.

12 thoughts on “Blueberry Cupcakes with Maple Brown Butter Icing

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  1. Oh I meant to tell you that about the frosting! I hope you only made one batch of frosting, or else you would have to eat the second batch alone. These are sooooooo good!

  2. Okay, you had me at brown butter frosting! I would eat it on a rock….LOVE it that much! Can't wait to try it on the blueberry cupcakes. Thanks for always sharing such winners!


  3. Seriously. The most delicious thing ever. And I can testify, the shower was for me. How lucky am I, that Si Foster threw me a shower 🙂

  4. How do I get Si Foster to throw me a shower? 13th anniversary? 37th birthday?

    And I think there is justification enough in that they have blueberries in them. They are good for you!

  5. So do you make these in a standard or mini cupcake tin? I am crazy about maple; I am making these for my Dessert Club coming up this month!

  6. Molly, I woul love to throw you a shower!
    Kari, I made these in mini (about 1/2 of regular) size cupcake liners. I did not use a mini tin, just a regular one, so the cupcakes spread more than usual. You can make them in a regualr size pan as well, using regular size cupcake liners. I believe one recipe makes about 12 standard sized cupcakes. Happy baking!

  7. What if I want to make them in a mini muffin tins? How many do you think it will make and how long will I bake them? Thank you

    1. Aimee,
      You can usually make about 3 mini muffins for every regular sized muffin. So, if a recipe makes 12 muffins, you should be able to get about 36 minis. Try baking for 9-12 minutes, but watch them carefully. Every oven is different and minis are so small, they can over bake quickly! Let me knowhow this recipe bakes as mini muffins.
      Thanks for reading ABK.