Description
These Whole Wheat Blueberry Cupcakes are deliciously fluffy and made with wholesome ingredients. Enjoy a quick treat that’s perfect for any occasion, featuring fresh blueberries and a light maple cream cheese frosting.
Ingredients
Scale
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla
- 1 and 1/2 cups fresh or frozen blueberries
- 1 (8 ounce) package cream cheese, softened (I use 1/3 less fat cream cheese)
- 3 tablespoons plain or vanilla-flavored greek yogurt
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven to 350°F.
- Line a 12-cup cupcake pan with cupcake liners and spray with non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center and add the eggs, milk, maple syrup, and vanilla. Mix until thick and well combined.
- Gently fold in the blueberries using a spatula or wooden spoon.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 13-15 minutes or until a toothpick comes out with a few crumbs.
- Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, mix the cream cheese, Greek yogurt, and maple syrup until smooth and spreadable using a hand mixer.
- Once the cupcakes are cool, frost each with the maple cream cheese frosting.
Notes
Ensure that the blueberries are well-coated in the batter to prevent sinking.
For a less sweet frosting, reduce the amount of maple syrup added to the cream cheese.
Store leftover cupcakes in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg