A delightful fusion of classic waffles and fruity cupcakes, these Blueberry Waffle Cupcakes are golden, fluffy, and bursting with flavor. With a tender vanilla base, juicy blueberry compote filling, and elegant toppings of syrup and mint, they are the perfect centerpiece for brunches, special breakfasts, or unique desserts.
Why You’ll Love This Recipe
This recipe combines the warm, comforting taste of waffles with the portability and elegance of cupcakes. The blueberry compote adds a sweet-tart contrast to the vanilla buttermilk base, while the drizzle of maple syrup ties everything together beautifully. These cupcakes are visually appealing, full of fresh flavor, and ideal for both casual and formal occasions. Whether served warm or at room temperature, they’re sure to please.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the waffle cupcakes:
all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
large eggs
vanilla extract
buttermilk
For the blueberry compote:
fresh or frozen blueberries
sugar
lemon juice
cornstarch mixed with water
For topping:
fresh blueberries
maple syrup or honey, for drizzling
mint leaves, for garnish
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a waffle cupcake pan or a fluted muffin tin.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing just until combined—do not overmix.
- Spoon the batter into the prepared molds, filling each about 3/4 full.
- Bake for 18–22 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- While the cupcakes are cooling, prepare the blueberry compote: Combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries burst and begin to release juice.
- Stir in the cornstarch slurry and cook for another 2–3 minutes, until the compote thickens. Let cool slightly.
- Spoon the blueberry compote over the cooled cupcakes. Top with fresh blueberries, a light drizzle of maple syrup or honey, and garnish with mint leaves.
Servings and timing
This recipe makes 12 waffle cupcakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling and assembly time: 30 minutes
Total time: approximately 1 hour and 10 minutes
Variations
- Lemon Zest: Add lemon zest to the batter for a citrusy brightness that complements the blueberries.
- Stuffed Centers: Fill the center of each cupcake with compote before baking for a surprise inside.
- Whipped Cream Topping: Replace the mint garnish with a dollop of whipped cream for a richer finish.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.
- Vegan Option: Substitute dairy and eggs with plant-based milk, vegan butter, and flax eggs.
storage/reheating
Store the cupcakes (without toppings) in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. The blueberry compote should be stored separately in the refrigerator. To serve, reheat cupcakes in a low oven (300°F/150°C) for 5–7 minutes. Add toppings just before serving for the best texture and appearance.
FAQs
Can I use frozen blueberries in the compote?
Yes, frozen blueberries work well—just cook slightly longer to account for the extra moisture.
What type of pan should I use if I don’t have a waffle cupcake pan?
You can use a standard muffin tin or fluted tart molds; the texture and flavor will remain delicious.
Can I make these cupcakes in advance?
Yes, bake the cupcakes and make the compote a day in advance. Assemble them just before serving.
How can I ensure my cupcakes are fluffy?
Do not overmix the batter, and make sure your baking powder and soda are fresh.
Can I substitute regular milk for buttermilk?
Yes, you can make a quick buttermilk substitute using 3/4 cup milk with 1 tablespoon lemon juice or vinegar.
What’s the best way to drizzle syrup without making a mess?
Use a spoon or a squeeze bottle to control the flow and prevent over-drizzling.
Is there a sugar-free version of this recipe?
Use sugar alternatives like erythritol or monk fruit sweetener, and opt for unsweetened syrup.
How do I store leftover compote?
Refrigerate in an airtight container for up to 5 days. It can also be frozen for longer storage.
Can I freeze the cupcakes?
Yes, freeze unassembled cupcakes in a sealed container for up to 2 months. Thaw and warm before adding toppings.
Are these cupcakes suitable for children?
Absolutely. They are soft, sweet, and can be customized to reduce sugar or skip syrup for younger children.
Conclusion
Blueberry Waffle Cupcakes bring the best of breakfast and dessert together in one delightful treat. With their tender crumb, burst of berry flavor, and appealing presentation, they’re a versatile addition to your recipe collection. Whether served at a brunch buffet or enjoyed with a warm drink in the afternoon, these cupcakes offer a comforting bite full of charm and taste.
Print
Blueberry Waffle Cupcakes
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 waffle cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Golden waffle-shaped cupcakes filled with homemade blueberry compote, topped with fresh blueberries, a drizzle of maple syrup, and garnished with mint—a unique blend of brunch and dessert flavors.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/2 cup fresh blueberries
- Maple syrup or honey, for drizzling
- Mint leaves, for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a waffle cupcake or fluted muffin pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk into the butter mixture, mixing just until combined.
- Spoon batter into the waffle molds, filling about 3/4 full.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean. Let cool completely.
- Meanwhile, make the blueberry compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst. Stir in cornstarch slurry and cook until thickened. Cool slightly.
- Spoon compote over cooled cupcakes.
- Top with fresh blueberries, a drizzle of maple syrup, and mint leaves.
Notes
- Use a waffle-shaped mold for authentic appearance.
- Compote can be made ahead and stored in the refrigerator.
- Serve warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
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