Blueberry Pancake Cupcakes with Maple Buttercream Frosting
Just when I thought I’d found the best recipe for a blueberry cupcake, I played around some more and came up with one that was even tastier! Since the baby shower was a brunch theme, I wanted to keep dessert on the same track so I wanted a cupcake that would be more like a pancake. These are pancake cupcakes with fresh blueberries folded in just before baking topped with a maple syrup buttercream and sprinkled with cinnamon and sugar…. they’re like a whole pancake breakfast in just a few bites! Start by making the cupcakes. Preheat your oven to 360 degrees and line two 12-cupcake pans with liners. Sift together 3 1/3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt, 2 tbsp ground cinnamon and 1/2 tsp freshly grated nutmeg in a mixing bowl and set aside.Cream 1 cup unsalted butter that’s softened with 1 1/2 cups granulated sugar in the bowl of an electric mixer until light and fluffy. Add 3 large eggs and 2 large egg whites, one at a time, beating well in between each one. In a glass measuring cup, whisk together 1/3 cup whole milk, 1 tbsp pure vanilla extract and 1 cup sour cream. Alternate mixing that in the mixer with the dry ingredients, starting and ending with the dry ingredients. Fold in 1 1/2 cups fresh blueberries (toss them in a tiny bit of flour first to stop them from all sinking to the bottom) by hand and fill each cupcake liner about 3/4 of the way full.
Bake for about 18 minutes until a toothpick inserted in the center comes out clean.
To make the buttercream, you have to play around a little bit to get it just right. Most recipes I found called for a maple flavoring and while that may provide a more intense maple flavor, I wanted to use fresh ingredients. I creamed 1/2 cup unsalted butter that was softened with 8 ounces cream cheese that was room temperature and then added 1/4 cup pure maple syrup. I then turned the speed down to low and added in 4 cups confectioner’s sugar. Here’s where you’ll need to assess the consistency… I had to add more confectioner’s sugar to thicken things up but you may need to add a tbsp of milk to thin it out a little. Once it’s the right consistency I put it into a large piping bag fitted with a 1M tip and swirled it onto the cakes. Sprinkle with some cinnamon and sugar and then top with a few fresh blueberries.
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The entire cupcake looks delish. Usually, I am not enticed by the entirety of a cupcake, I may either like just the icing or just the bread. This one, looks like I’d eat it all including the blueberries.
I know what you mean, I’m the same way…. all of the components of this one play nicely off one another to make it the perfect combination!
Hmmm I could taste them now
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Hi danielle, I’ve featured these cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
Thank you for featuring them! Such a great site, LOTS of inspiration on there!