Make the Blueberry Syrup: Place the 300 g fresh blueberries and 100 ml maple syrup in a medium saucepan. Bring the mixture to a boil, then let it bubble gently for 3–4 minutes, stirring occasionally. Remove the saucepan from the heat and allow the syrup to cool slightly before transferring it to a jug. Leave it to cool to room temperature, then refrigerate until needed. Prepare the Cupcake Tray: Preheat the oven to 170°C. Line a 12-hole cupcake tray with cupcake liners and set it aside.
Cream the Butter and Sugar: Place the softened butter and caster sugar in the bowl of an electric mixer. Beat for 3–5 minutes until the mixture becomes light and creamy.
Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl between additions to ensure the ingredients are evenly combined.
Mix the Cupcake Batter: Add half of the self-raising flour and mix until just combined. Add the vanilla extract, whole milk, and 1 tablespoon of blueberry syrup. Add the remaining flour and ground cinnamon, mixing gently until the batter is just combined. Avoid overmixing. Fold in the Blueberries: Use a wooden spoon to gently stir the 100 g fresh blueberries into the batter. Mix carefully to distribute the berries without crushing them excessively.
Fill the Cupcake Cases: Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full. An ice cream scoop can help portion the batter evenly.
Bake the Cupcakes: Bake at 170°C for 20 minutes, or until the cupcakes have risen and feel springy when gently touched. Leave them in the tray for 5 minutes, then transfer them to a cooling rack and allow them to cool completely.
Prepare the Vanilla Buttercream: Place the room-temperature butter in a mixing bowl and beat until pale and soft. Add the icing sugar, vanilla extract, and 1 tablespoon of the milk. Begin mixing on low speed, gradually increasing the speed as the ingredients come together. Whip for 5 minutes until the frosting is light and creamy. The remaining tablespoon of milk is included in the original ingredient list; add it as needed to achieve the desired consistency. Pipe the Frosting: Once the cupcakes have cooled completely, transfer the vanilla buttercream to a piping bag fitted with an open-star nozzle. Pipe a decorative swirl of frosting onto each cupcake.
Decorate and Serve: Top each cupcake with a mini stroopwafel and a few fresh blueberries. Finish with a small drizzle of the prepared blueberry syrup before serving.
