Blueberry Pancake Cupcakes

Blueberry Pancake Cupcake
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. [end-story]

Blueberry Pancake Cupcakes

Blueberry Pancake Cupcakes

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.

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67 thoughts on “Blueberry Pancake Cupcakes

  1. 1
    Erin @ The Spiffy Cookie says:

    Great idea and sound wonderful!

  2. 2
    Tina says:

    Neat idea making cupcakes out of a favorite breakfast pancake. This recipe looks like a keeper-yum! Glad you shared this.

  3. 3
    Sarah Catherine says:

    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!! :)

  4. 4
    Anonymous says:

    why does it say tablespoon teaspoon of vanilla?

  5. 5
    Alley@AtHomeWithAlley says:

    These look and sound so delicious! You are a genius!!

  6. 6
    Anonymous says:

    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.

  7. 7
    Sarah says:

    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!

  8. 8
    Anonymous says:

    Recipe turned out great using one TEASPOON of vanilla. Taste more like muffins that cupcakes, but they are absolutely amazing!

  9. 9

    [...] Blueberry Pancake Cupcakes. This can be the best St. Patty’s breakfast. Tonight whip up some Blueberry Pancake Cupcakes [...]

  10. 10

    [...] them in it’s raw form only cooked. That’s why when I saw these treats on  the blog  Your Cup of Cake via Pinterest I couldn’t help but want to try these out… And boy are they yummy!!!  [...]

  11. 11

    [...] Image and recipe via Your Cup Of Cake. [...]

  12. 12
    Molly says:

    These look amazing! I have a question–is there a way to use real maple syrup in the buttercream?

    • 12.1
      Lizzy Mae says:

      Yes, but the flavor is not very strong and you have to add a lot of sugar to keep the Buttercream thick.

    • 12.2
      Karissa says:

      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

  13. 13
    Stephanie Files says:

    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!!

  14. 14
    susan says:

    how many does this recipe make? going to make this this week!

  15. 15
    Erika says:

    These look insanely delicious.. Found them on Pinterest..Love your blog!

  16. 16

    [...] to tell you that one of our sweet blogging friends, Lizzy from Your Cup of Cake, recently had her Blueberry Pancake Cupcakes featured on popular blogger Lauren Conrad’s Friday Favorites. Yes, you read that right, [...]

  17. 17
    Kristina says:

    Is it one tablespoon or one teaspoon for the Vanilla?

  18. 18
    Megan says:

    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!

  19. 19

    [...] can not wait to make these!  Blueberry Pancake Cupcakes from Your Cup of Cake. Blueberry Pancake Cupcakes: 1 cup butter, softened 1 ½ cup sugar 3 eggs 2 egg whites 3 1/3 cup [...]

  20. 20
    Lisa C. says:

    Just baked up a batch of these delicious cupcakes!! They are delish!!

  21. 21
    ElenaFromItaly says:

    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!

  22. 22
    Blake says:

    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??

    • 22.1
      Lizzy Mae says:

      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!

  23. 23

    [...] yourcupofcake.com via Tina_Vega on [...]

  24. 24

    [...] These blueberry pancake cupcakes are delicious, unique and easier to eat than traditional pancakes. [...]

  25. 25

    [...] I found an awesome recipe for blueberry pancake cupcakes here (http://www.yourcupofcake.com/2011/08/blueberry-pancake-cupcakes.html) and I felt like I must have them in my mouf.  So, since I’m not a from-scratch-er I figured [...]

  26. 26

    [...] Then I ventured into the realm of the domestic and crafted these blueberry pancake cupcakes. The recipe can be found here. [...]

  27. 27
    Meagan says:

    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? :)

  28. 28
    Karen says:

    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.

  29. 29

    [...] Blueberry Lemon Cupcakes and just so happened to be on the Your Cup of Cake blog- again- and saw these. [...]

  30. 30
    Susan says:

    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! =)

  31. 31
    Susan says:

    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!

  32. 32
  33. 33
    kate says:

    These look great! How should I store? Refridgerated? Or simply covered? Thanks!

  34. 34

    [...] perfect combo! Cupcake and pancake in one! Blueberry Pancake Cupcakes [...]

  35. 35

    [...] Check out the ingredients and the directions via Cup of Cake below. [...]

  36. 36
    Sarah says:

    Would it make a difference if I left out the sour cream?

  37. 37
    Francesca says:

    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

  38. 38
    Kristin says:

    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

  39. 39
    Kristi says:

    These cupcakes are delicious! My whole family LOVED them. And that means a lot because they are cupcake snobs ;)

  40. 40
    LisaEesa says:

    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!

  41. 41
    Kiera Conway says:

    Hey, i am currently on a diet in which i have a calorie limit of 1600. I was wondering if there are any ways of making this recipe any healthier beause i totally agree with you in that hot blueberries are the best way to start the day!

  42. 42
    Natalie says:

    I made these tonight, the icing is amazing. I forgot to incorporate the wet ingredients one at a time and mixed them together, but the consistency of the cupcake turned out ok. I don’t eat gluten, so I can’t say if they turned out ok, but when the Gentleman comes home, he will test for me! It looks great!

  43. 43
    Natalie says:

    I made these and they turned out beautifully! Will make again and again!

  44. 44
    Glomonkey says:

    I made your blueberry pancake cupcakes this weekend and they made such beautiful photos! Pretty sure I’m a cupcake rockstar in my neighborhood now. Thanks :D

  45. 45
  46. 46
    Joyce Beltran says:

    What if i dont have nutmeg is it ok if i dont use nutmeg

  47. 47
    Sabrina Vaillancourt says:

    I made these bad boys for valentines day this year. I added bacon inside and then topped them with candied brown sugar and cinnamon bacon as well as chocolate hearts and white chocolate XO’s.

    These were the bomb.com

  48. 48
    Deb says:

    Just made these and they taste delicious. My only problem is the bottoms of the cupcake got a little too brown. Middle rack, 350, 18 min. Any ideas?? :)

  49. 49
    Jolien says:

    I made this recipe yesterday, but when I make the frosting I Always have to use so much powdered Sugar. Is there any way to thicken the frosting with less Sugar?

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