New photo from my cookbook “Your Cup of Cake”
The Story:
Blueberry pancakes were a staple summer food when I was a kid. Every family reunion we would go camping for a week and breakfast was always Grandpa’s Blueberry Pancakes. I have over 50 first cousins, so the line was always incredibly long, but it was well worth the wait. Something about hot blueberries just starts every day out perfectly.
Ingredients
Blueberry Pancake Cupcakes:
1 cup butter, softened
1 ½ cup sugar
3 eggs
2 egg whites
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 tablespoon vanilla
1 ½ cups fresh or frozen blueberries
Maple Buttercream:
½ cup butter, softened
8 ounces cream cheese
2 teaspoons Mapleine (maple flavoring)
4 cups powdered sugar
Milk, as needed
Cinnamon sugar and fresh blueberries to decorate
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 24)
2. Beat butter and sugar until light and fluffy.
3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.
4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.
6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.
7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.
Notes
If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely divine.
Copyright © YourCupofCake
Great idea and sound wonderful!
Neat idea making cupcakes out of a favorite breakfast pancake. This recipe looks like a keeper-yum! Glad you shared this.
Check out my blog post for Blueberry Pancake Cupcakes, I had the idea after having the most amazing blueberry pancakes shot consisting of butterscotch schnapps and blueberry vodka. I used blueberry puree in mine, but I think the blueberry would be more pronounced when just thrown in whole, like these. These look great!!
why does it say tablespoon teaspoon of vanilla?
These look and sound so delicious! You are a genius!!
Not sure whether to put in a tablespoon or a teaspoon. I am hoping it is a tablespoon, though that does sound like a lot.
I baked a batch of these this weekend, and they turned out WONDERFULLY! Everyone loved them, even my mother who is not a fan of cupcakes!
Recipe turned out great using one TEASPOON of vanilla. Taste more like muffins that cupcakes, but they are absolutely amazing!
These look amazing! I have a question–is there a way to use real maple syrup in the buttercream?
Yes, but the flavor is not very strong and you have to add a lot of sugar to keep the Buttercream thick.
I used about 3 teaspoons of maple syrup to the buttercream, and it came out delicious! I didn’t change anything to the recipe other than using syrup
My diet just went out the window. This is love at first sight, and my mouth can almost taste heaven imagining this cupcake!!! I can’t wait to try this recipe! THANK YOU SO MUCH!!
how many does this recipe make? going to make this this week!
The recipe makes about 24, but it just depends on how large you want each cupcake to be
Good luck!
These look insanely delicious.. Found them on Pinterest..Love your blog!
Is it one tablespoon or one teaspoon for the Vanilla?
Made these last night and took some in to work today. They were such a hit, everyone loved them. The fronting is absolutely amazing! Great recipe. Thanks!
Just baked up a batch of these delicious cupcakes!! They are delish!!
Dear Lizzy Mae, I tried your recipe and the result was great! Very tasty! It was my first attempt to make cupcakes and I’m really satisfied!
I’m happy I found your recipe while reading Lauren Conrad’s blog!
Love this recipe! I had trouble finding Mapleine so I used vanilla instead. Still turned out great but I would like to try it the original way. Any suggestions on where I can find Mapleine??
You can get it online, and is some grocery stores. Just call ahead and see if they have it so you don’t have to drive all around town. It really is wonderful stuff to have!
I always make these cupcakes, but my cream cheese almost always comes out droopy or not able to pipe (even after I refrigerate.) Any suggestions on how to make it thicker?
Add more powdered sugar! If you live in a warm place, your buttercream will always need a little extra sugar to keep the shape.
These look absolutely amazing! I can’t wait to try them out. My question is what could you substitute for nutmeg? Or could you leave it out completely? I am not a big fan of nutmeg.
You can just leave it out, Karen.
Found your recipe on Pinterest. I have these i the oven right now and they smell divine! I used Ener-G egg re-placer instead of eggs, since my Hubby is allergic to eggs. The batter looked fabulous and the taste was great so far. Let you know how they bake up! I am so limited in what I can bake because of his allergy. Thanks for posting this recipe! =)
These were FANTASTIC!!! The Ener-G egg re-placer was spot on! My Hubby was in taste bud heaven! The kids loved them too! Thank you, thank you, thank you, for posting this recipe! I am definitely putting it on my keepers list!
These look great! How should I store? Refridgerated? Or simply covered? Thanks!
If it’s just for a day, just keep them covered!
Would it make a difference if I left out the sour cream?
The sour cream is just used to keep it more moist. Just add a little extra milk if you don’t use it.
Hello, I would like to make these lovely cupcakes tomorrow morning – it is Pancake day here in England. I just wanted to check, should the egg whites be whisked first and then folded in/added or are they added in their usual form, with the addition if a extra yolk? I hope that makes sense.
Thank you for your help xx
You can just add them like normal!
Thank you
off to the kitchen now xx
Hello. I found your blog tonight and I must say, I like your style. I just pulled your wonderful blueberry pancake cupcakes out of the oven and I am pretty excited for how well they turned out. I was kinda afraid they wouldn’t bake up right because I used instant pancake mix and added some vanilla and cinnamon. They turned out perfect.
I am wondering if you used a kitchenaid stand mixer? I just got one for Christmas and I am still getting used to it and I was hoping you could break it down for me- using the KA, at what speed and for how long to mix for (using the paddle attachment, of course:), please?
Thank you
k
I use them for all butter creams, frostings and batters from scratch!
These cupcakes are delicious! My whole family LOVED them. And that means a lot because they are cupcake snobs
I tried these cupcakes tonight replacing the blueberries with chocolate chips and cutting a tsp of the maple from the frosting. I even added bacon to the tops of some
they turned out great! Just like chocolate chip pancakes with syrup! Thanks for the recipe!