Name: Blueberry Pancake Cupcakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1½ cups granulated sugar; 3 large eggs; 2 large egg whites; 3⅓ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon salt; 1 tablespoon ground cinnamon; ½ teaspoon ground nutmeg; 1 cup sour cream; ⅓ cup milk; 1 tablespoon pure vanilla extract; 1½ cups fresh or frozen blueberries; Extra blueberries for garnish if desired; 1 cup unsalted butter; 4 oz cream cheese; 4 cups powdered sugar; 2 tablespoons pure maple syrup; 1–2 tablespoons milk

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If you’ve ever dreamed of breakfast meeting dessert in the most charming way possible, Blueberry Pancake Cupcakes are about to become your new obsession. These delightfully fluffy treats infuse all the cozy, comforting flavors of Sunday morning pancakes with juicy blueberries and a maple cream cheese buttercream that’s pure frosting bliss. Whether you make them for brunch, a special family treat, or an unforgettable bake sale, these cupcakes never fail to earn smiles and second helpings.

Ingredients You’ll Need

Blueberry Pancake Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Blueberry Pancake Cupcakes pulls its weight, creating a cupcake that’s tender, moist, and bursting with blueberry goodness. The short and sweet ingredient list brings together pantry staples and a few special touches that make all the difference.

Unsalted butter, softened: Creaming this with sugar sets the foundation for a tender, flavorful crumb.
Granulated sugar: Brings sweetness and a wonderfully soft cupcake texture.
Large eggs and egg whites: Add structure, moisture, and a bit of lift to the batter.
All-purpose flour: Gives the cupcakes their body—be sure to measure carefully for fluffiness.
Baking soda and baking powder: The dynamic leavening duo that ensures perfect rise and lightness.
Salt: Just the right amount to balance sweetness and amplify flavors.
Ground cinnamon and ground nutmeg: These spices add that special “pancake breakfast” aroma and subtle warmth.
Sour cream: Keeps the cupcakes insanely moist and adds a gentle tang.
Milk: Lightens up the mixture and helps everything swirl together smoothly.
Pure vanilla extract: An essential note of fragrant, bakery-style goodness.
Fresh or frozen blueberries: The star ingredient—bursts of juicy fruit in every bite (toss in a bit of flour to help prevent sinking!).
Extra blueberries for garnish (optional): Adding a few on top makes each cupcake look bakery-ready.
For the maple buttercream: Unsalted butter, cream cheese, powdered sugar, pure maple syrup, and milk—each brings creamy, sweet, and maple-forward flavor that pairs perfectly with the cupcakes.

How to Make Blueberry Pancake Cupcakes

Step 1: Prep the Pans and Ingredients

Preheat your oven to 350°F (175°C) and line two regular cupcake pans with 24 liners. Take a moment to set out your butter, eggs, and cream cheese so they can come to room temperature—this small step leads to smoother mixing and fluffier cupcakes later.

Step 2: Cream Butter and Sugar

In a large bowl, beat your softened butter and sugar together until the mixture is pale and incredibly fluffy. This step is key for light, airy cupcakes, so don’t rush—about 2-3 minutes should do the trick.

Step 3: Add Eggs and Egg Whites

Add the eggs and extra egg whites to the butter mixture, one at a time, mixing well after each addition. This helps evenly incorporate the eggs and keeps the batter stable and smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend not only flavors the cupcakes with warm, cozy notes but also ensures that the leavening is evenly distributed.

Step 5: Mix It All Together

Gradually add your dry ingredients to the wet mixture, alternating with the sour cream and milk. Start and finish with the dry mixture, mixing just until everything comes together—resist the urge to overbeat for maximum tenderness!

Step 6: Add Vanilla and Blueberries

Gently mix in the vanilla extract. Next, toss your blueberries with a tablespoon of flour (to prevent sinking) and carefully fold them into the batter. Be gentle—you want pools of blueberries, not a purple swirl!

Step 7: Fill and Bake

Spoon the batter evenly into your cupcake liners, filling each about three-quarters full. Slide your pans into the oven and bake for about 18 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely before moving on to frosting.

Step 8: Whip Up Maple Buttercream

In a clean bowl, beat together the butter and cream cheese until extra fluffy. Gradually add powdered sugar, a little at a time, mixing between each addition. Pour in the maple syrup, and add milk as needed to reach a smooth, dreamy consistency. This frosting is the real breakfast-inspired magic!

Step 9: Frost and Garnish

Once your cupcakes feel cool to the touch, pipe or spread on a generous swirl of maple buttercream. For an added touch, sprinkle with cinnamon sugar and nestle a few blueberries on top for a show-stopping finish.

How to Serve Blueberry Pancake Cupcakes

Garnishes

A dusting of cinnamon sugar and a handful of fresh blueberries on top make each cupcake look extra special, while also hinting at the flavors inside. You could even drizzle a little extra maple syrup over the frosting for a bolder breakfast vibe.

Side Dishes

Pair your Blueberry Pancake Cupcakes with cold glasses of milk, piping hot coffee, or a bright fruit salad for a complete brunch spread. They’re also knockout treats alongside crisp bacon or sausage for a “breakfast for dessert” feast.

Creative Ways to Present

Turn your cupcakes into a tiered brunch centerpiece, serve them stacked on a cake stand, or offer mini flag toothpicks for an adorable party twist. For baby showers or birthdays, consider frosting in swirls that look like pancake stacks, or setting up a DIY garnish station so everyone can top their cupcake their own way.

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftovers, keep your Blueberry Pancake Cupcakes in an airtight container at room temperature for up to two days, or in the fridge for up to five days. Let cupcakes come to room temperature before serving to keep the cake moist and the frosting silky.

Freezing

Both the unfrosted cupcakes and the maple buttercream freeze beautifully. Freeze the cupcakes in a well-sealed bag for up to two months. Pipe or spread the buttercream onto thawed cupcakes when you’re ready to serve, and you’ll have homemade treats at a moment’s notice.

Reheating

Pop refrigerated cupcakes in the microwave for 5-10 seconds to gently take the chill off. If you prefer warm, bakery-fresh cupcakes, try warming unfrosted cupcakes in a 300°F oven for 5 minutes, then add your chilled frosting just before serving.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well. There’s no need to thaw; simply toss them in a bit of flour before folding into the batter to avoid excess moisture and bleeding color.

What’s the trick to ultra-fluffy Blueberry Pancake Cupcakes?

Room temperature ingredients, careful creaming of butter and sugar, and not overmixing the batter are the secrets. Folding in blueberries gently is also key to keeping cupcakes light and the fruit evenly distributed.

Can I make these cupcakes gluten-free?

Yes, you can substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Just watch the consistency—if the batter seems overly thick, add a splash more milk.

Is it possible to make them dairy-free?

Swap out butter and sour cream for plant-based alternatives and use non-dairy milk. The maple buttercream can also be made with vegan cream cheese and vegan butter for a dairy-free treat.

Why did my blueberries sink to the bottom?

This sometimes happens if the blueberries aren’t coated in flour or if the batter is too thin. Be sure to toss the berries in a spoonful of flour and follow the recipe’s measurements closely for best results.

Final Thoughts

If you adore pancakes and blueberry muffins, Blueberry Pancake Cupcakes are your delicious middle ground—each bite brings joyful, breakfast-inspired flavor that’s hard to resist. Don’t wait for a special occasion to try them; mix up a batch and watch them disappear!

Blueberry Pancake Cupcakes Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 33 minutes
Yield: 24 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Blueberry Pancake Cupcakes that combine the flavors of traditional pancakes with the convenience of a cupcake. Topped with a luscious maple buttercream, these treats are perfect for breakfast or dessert.

Ingredients

Scale

Cupcake Batter:

1 cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs
2 large egg whites
3⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup sour cream
⅓ cup milk
1 tablespoon pure vanilla extract
1½ cups fresh or frozen blueberries
Extra blueberries for garnish if desired

Maple Buttercream:

1 cup unsalted butter
4 oz cream cheese
4 cups powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk

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Instructions

Cupcake Batter: Preheat oven. Cream butter and sugar. Add eggs and egg whites. Combine dry ingredients. Alternate adding dry mixture with sour cream and milk. Mix in vanilla. Fold in blueberries. Bake.
Maple Buttercream: Beat butter and cream cheese. Add powdered sugar, maple syrup, and milk. Frost cooled cupcakes. Garnish.