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

Units Scale

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

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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