Blueberry Waffle Cupcakes

What do you get when you cross a maple, cinnamon and blueberry cake with lashings of vanilla buttercream and home made blueberry syrup? You get these Blueberry Waffle Cupcakes of course!

We’re all in agreement right, breakfast foods rock! I could eat breakfast food for every single meal, no problem at all. Pancakes, waffles, french toast, eggs benedict. The list goes on and on, I don’t think I’ve met a breakfast food I didn’t get along with. That’s where the idea for these cupcakes were born, I was craving blueberry waffles but my waffle machine is broken. What is a girl to do? A girl rolls up her sleeves and bakes up a batch of Blueberry Waffle Cupcakes. Oh hell to the yes!

First of all you’re gonna want to make some blueberry syrup, I know you only need a tiny amount in these cupcakes but I promise you won’t regret making a big old batch of this heavenly stuff. Simply pop the blueberries and maple syrup in a pan, heat until syrupy and bob’s your uncle. Keep the leftovers in a jar in the fridge and serve over ice cream, porridge, yogurt, pancakes, anywhere you fancy! And yes, before you ask, you can make the syrup with other berries for all your syrupy needs. In fact, raspberry syrup is bloody delicious. You can take my word for it.

For the cupcakes we started with a cinnamon spiced batter, add a dash of blueberry syrup and a tumble of fresh blueberries (yes you can use frozen, no need to defrost) and you’ve got yourself the perfect blueberry waffle cupcake base. Top off with some vanilla buttercream, blueberries, syrup and the cutest little mini stroopwafle. You can find these in most supermarkets or even at the Starbucks till area.

Looking for more cupcake inspiration:

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Blueberry Waffle Cupcakes

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5 from 4 reviews



For the Blueberry Syrup:

  • 100ml pure maple syrup
  • 300g fresh blueberries

For the Cupcakes:

  • 175g unsalted butter, softened
  • 175g self raising flour
  • 175g caster sugar
  • 3 large eggs, at room temperature
  • 50ml whole milk
  • 1tbsp blueberry syrup
  • 1/2tsp vanilla extract
  • 1tsp ground cinnamon
  • 100g fresh blueberries

For the frosting:

  • 125g unsalted butter, at room temperature
  • 300g icing sugar
  • 1/2tsp vanilla extract
  • 2tbsp whole milk
  • blueberry syrup
  • fresh blueberries
  • mini stroopwaffles


Make the syrup:

  1. To make the blueberry syrup place the blueberries and maple syrup into a medium saucepan and bring to the boil. Allow the mixture to bubble away for 3-4 minutes, stirring from time to time. Remove from the heat and allow to cool slightly before pouring into a jug and allowing to cool to room temperature. Keep the syrup in the fridge and use wherever you’d use maple syrup.

Make the cupcakes:

  1. Heat your oven to 170C and line a 12 hole cupcake tray with cupcake liners. Set aside.
  2. In the the bowl of an electric mixer mix the butter and sugar together until light and creamy, around 3-5 minutes. Add the eggs one at a time scraping the bowl down between each addition.
  3. Add half the flour and mix until just combined, add the vanilla extract, milk and blueberry syrup followed by the remaining flour and the cinnamon. Mix until everything is just combined. 
  4. Using a wooden spoon, stir the fresh blueberries through the batter taking care not to break them up too much.
  5. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.

Make the frosting:

  1. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla extract and 1tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes.
  2. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the vanilla frosting and pipe a cute swirl on top of each cake. Top each cupcake with a mini stroopwafle, a few fresh blueberries and a small drizzle of blueberry syrup.


The leftover blueberry syrup can be kept for up to 1 week in the fridge and used to top pancakes, waffles or ice cream.

You can use frozen berries in place of fresh, no need to defrost.

  • Prep Time: 10 minutes plus chilling
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American


  1. April 22, 2021 / 2:29 pm

    These are so cute and I absolutely love the mini stroop waffles. Absolutely a perfect breakfast treat!

  2. April 22, 2021 / 3:07 pm

    Blueberry muffins are my favorite! These are so tender and fluffy. And it’s such a great idea to decorate with mini stroopwaffles.

  3. April 23, 2021 / 9:50 pm

    This is so pretty and such a perfect cupcake to serve for a party with the stroopwaffle. Great idea!

  4. Natalie
    September 27, 2021 / 12:01 pm

    That was delicious. The recipe turned out perfect, I had to stop my son from eating a whole plate. This is a keeper. Thanks.

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