Blueberry Cupcakes w/ Maple Brown Butter Frosting

Blueberry Cupcakes with Maple Browned Butter Icing

I haven’t baked much lately. With the Summer being so dang hot, I just didn’t want to use the oven much at all. Now that the weather is starting to lend us small glimpses into the Fall, I decided that it was time to start baking again.

Would you believe me if I told you that I literally have 1/4 cup of flour left in my house and maybe a cup of sugar after this recipe was done? I’m usually very well stocked on the baking staples, but like I said, I haven’t been baking. I guess it’s time to hit the store sometime soon…oops!

About a week or so ago, I read about a Bake -N- Blog challenge that Jesstagirl and her Officer was organizing. I thought this would serve as a great way to get back into baking. Cupcakes are quick and easy. I got to choose out of ALL of these cupcakes. When it came to choosing, I avoided chocolate, caramel, peanut butter…all the things that I love, but my husband does not. I chose #19: Blueberry Cupcakes with Maple Brown Butter Frosting, because I know my husband likes blueberries and if worse comes to worse, I can skip the icing on a couple in case he isn’t such a fan of it. :)

This cupcake was very simple to put together and pretty darn tasty! The icing reminds me a lot of a butterscotch candy, which was fine on its own, but together, I found that the cupcake/icing combination just wasn’t quite right. I think for next time, I would make a blueberry buttercream or plain buttercream with these cupcakes.

Blueberry Cupcakes w/ Maple Brown Butter Frosting
Source: Ming Makes Cupcakes


  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 stick butter, melted and cooled
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup milk
  • 1 cup fresh blueberries
  • 1 stick butter
  • 3 cups confectioners sugar
  • 1/4 cup milk
  • 3 tbsp. maple syrup


  1. Preheat the oven to 350 degrees.
  2. Mix flour, granulated sugar, baking soda, baking powder and salt in a bowl. In a separate bowl, mix the 1/2 cup of (cooled) melted butter with the egg and add the buttermilk and milk. Mix well.
  3. Add the milk mixture to the flour mixture and mix until blended. Fold in blueberries.
  4. Scoop into a cupcake pan and bake for 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool.
  5. For the icing: Put the 1 stick of butter in a small pot and cook on low/medium low until it it a golden brown color. Be careful not to burn the butter.
  6. Place the butter in a bowl and add the confectioners sugar. Mix well.
  7. Add the milk and maple syrup and mix until smooth.


  1. Your cupcakes look so cute :) I had a tough time deciding between this cupcake and the one I baked. I’m bummed the cupcake & icing weren’t a good combo, but I’m glad to know so I can try something different. Thanks :)

  2. Love all these cupcakes I’m seeing on the blogs today. Giving me an excuse to bake.

  3. They look so cute!! I’ll keep the icing thing in mind if I ever try them though

  4. Your cupcakes look deliciously adorable! I wonder if they were supposed to taste kinda like a blueberry pancake? that’s what I imagined when I first saw that recipe. I bet a blueberry buttercream would be really good on top. Thanks for participating :)

  5. Your cupcakes look super cute! Also…the background of the picture seriously makes me happy…

  6. agreed. i don’t make much in the summer except caprese salad and sweet tea. i start cooking/baking up a storm though once the cool weather hits. hearty soup, crunchy bread, fall baking spices…mmmm….since the humidity has disappeared i’m already craving fall veggies like butternut squash!

  7. ashia mcavoy says:

    hello just wondering how many does this recipe make?

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