Blueberry Pancake Cupcakes

| blueberry, cupcake recipes, fruity cupcakes, posts by jenn, recipes

What’s better than blueberry pancakes on a Saturday morning?  Blueberry pancake cupcakes, of course :) These are topped off with a maple syrup buttercream that really makes them amazing.  The cake is light and fluffy, not dense at all and even though the frosting is super sweet, they totally seem like a pancake, just bite size and obviously way cuter.

 

These would make a wonderful addition to a brunch menu and are super tasty with coffee.  I loaded them up with frosting, but I think they would be just as good with a thin layer.  Also, I used frozen blueberries for the cupcakes, but fresh blueberries would be awesome too.  I can’t wait for the farmer’s market to open here in Tacoma so that I can start using lots of fresh, local fruits for baking ;)

Blueberry Pancake Cupcakes (adapted from: Baking Bites)

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (2 sticks), room temperature
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries (fresh or frozen)

2 dozen

  1. Preheat oven to 350F.  Line 24 muffin tins with paper liners.
  2. In a medium bowl whisk together flour, baking powder and salt.
  3. In a standing mixer with the paddle attachment, cream the butter and sugars together until light and fluffy.
  4. Add eggs one at a time, mixing until incorporated and add vanilla extract.
  5. Slowly add buttermilk.
  6. Gradually add flour mixture until combined, do not over mix.
  7. Fold in blueberries.
  8. Bake for 20-25 minutes or until golden brown.

Maple Syrup Buttercream

  • 1 cup butter (2 sticks), room temperature
  • 4 cups confectioners sugar
  • 1/3 cup maple syrup
  • 4 tsp milk
  1. Cream butter in standing mixer for 2 minutes.
  2. Slowly add 2 cups of confectioners sugar.
  3. Add maple syrup
  4. Add final 2 cups of confections sugar.
  5. Use milk as needed if frosting is too thick.
  6. Pipe frosting with a large pastry tip.
  7. Add a fresh blueberry & drizzle with maple syrup.

 

 

Hope you like ;)  If anyone is interested, the cupcake liners and the pastry tip are from Bake It Pretty!  I highly recommend the Best-Ever Cupcake Icing Kit… it’s super fun and I love love love all of the pastry tips.  They look make everything look super chic and fancy…

Hope you all have a great weekend…

-Jenn

 

 

 

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  1. [...] is another little switcheroo recipe… you’ve seen it before, with blueberries, still a fav of mine, but this time, I kicked it up a notch and added mini chocolate chips.  These [...]

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