These Blueberry Pancake Cupcakes are everything you love about blueberry pancakes but in cupcake form!
I made these along with Cinnamon Roll Cupcakes for a morning baby shower I went to recently. I over-estimated how many cupcakes were actually needed (not a bad thing at all if you ask me) and ended up dropping off the extras with my husband at work. My husband is currently going through officer training with the Marine’s so I didn’t think twice about whether or not Curtis and the other Marines in his platoon would enjoy them.
When I dropped them off to Curtis our conversation went a little like this:
Curtis: So what type of cupcake are these again?
Me: Blueberry Pancake Cupcakes with Maple Cream Cheese
When he came home that night the cupcake carrier was empty and he had about 10 different responses to relay back to me from his fellow Marines. So cute, they’ll be getting cupcakes again soon!
Cook’s Note – Blueberry Pancake Cupcakes:
- This recipe made 30 standard-sized cupcakes using my trusty 4-tablespoon scoop.
Blueberry Pancake Cupcakes
These Blueberry Pancake Cupcakes are everything you love about blueberry pancakes but in cupcake form!Print Pin Rate
Servings: 30 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
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- ½ cup butter softened
- 8 ounces cream cheese
- ¼ cup real Maple Syrup
- 1 teaspoon vanilla
- 5 ½ cups powdered sugar
- Milk as needed
- cinnamon sugar
- fresh blueberries
- 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).
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
Hi, I'm Jillian. I'm a teacher turned stay-at-home mom. I miss the creativity teaching provided so I'm always trying to find time to exercise my artistic abilities. Mostly that means cooking and baking. My blog is dedicated to providing restaurant-quality recipes for the home cook.
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