These Blueberry Pancake Cupcakes are everything you love about blueberry pancakes but in cupcake form!

Blueberry pancakes in cupcake form with maple frosting.
 
I made these along with Cinnamon Roll Cupcakes for a morning baby shower I went to recently. They’re the perfect cupcake for brunch or even breakfast. You can make them during the summer or for holidays like Easter. 

Cook’s Note:

  • This recipe made 30 standard-sized cupcakes using my trusty 4-tablespoon scoop.
A blueberry pancake cupcake on a plate with extra blueberries
a close-up of a Blueberry Pancake cupcake on a plate
5 from 5 votes

Blueberry Pancake Cupcakes

Prep Time 35 minutes
Cook Time 19 minutes
Total Time 1 hour 12 minutes
30 cupcakes
These Blueberry Pancake Cupcakes are everything you love about blueberry pancakes but in cupcake form!

Ingredients
 
 

CUPCAKES:

  • 1 cup butter softened
  • 1 ½ cups sugar
  • 3 large eggs
  • 2 large egg whites
  • 3 ⅓ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 Tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup sour cream
  • cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries

MAPLE BUTTERCREAM:

  • ½ cup butter softened
  • 8 ounces cream cheese
  • ¼ cup real Maple Syrup
  • 1 teaspoon vanilla
  • 5 ½ cups powdered sugar
  • Milk as needed

GARNISHES:

  • cinnamon sugar
  • fresh blueberries

Instructions

  • For the Cupcakes: Preheat oven to 350 degrees and line pans with cupcake liners.
  • In a medium-sized bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together and set aside.
  • Using a large measuring cup or small bowl, whisk together the milk, vanilla extract and sour cream until combined, set aside.
  • Beat butter and sugar until light and fluffy, about 2 minutes on medium-high speed.
  • On low speed, add eggs and egg whites one at a time until each is fully incorporated.
  • 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 the other, be careful not to over mix.
  • Fold in blueberries. Fill cupcake liners ¾ full and bake for about 16-19 minutes (rotating pans half-way through), or until an inserted knife comes out clean.
  • Cool cupcakes on a wired-rack for at least 60 minutes before piping on the frosting.
  • Maple Cream Cheese Frosting: Beat butter and cream cheese until light and fluffy.
  • Add maple syrup, vanilla extract, and powdered sugar and beat on low until combined, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes. If needed add 1 tablespoon of milk to loosen.
  • Pipe frosting onto cooled cupcakes and top with cinnamon sugar and berries (optional).

Nutrition

Serving: 1cupcake | Calories: 321kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 240mg | Potassium: 71mg | Fiber: 1g | Sugar: 35g | Vitamin A: 470IU | Vitamin C: 0.8mg | Calcium: 36mg | Iron: 0.8mg

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Source: adapted from Your Cup of Cake

Blueberry cupcakes picture collage.

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3 Comments

  1. These are going to be a huge hit in my house! A perfect flavor combination!

  2. Pancakes and cupcakes together? Sign me up for that! These look amazing.

  3. Pancake cupcakes definitely sounds intriguing. Delicious recipe. I will be trying it out soon.