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
- 3â…“ 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
- â…“ 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
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.
Notes
- For best texture, toss blueberries in flour before folding into the batter.
- You can substitute honey for maple syrup in the buttercream.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Breakfast-Inspired
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 408 kcal
- Sugar: 44 g
- Sodium: 236 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 62 mg
