Description
Delicious blueberry pancake cupcakes topped with maple buttercream and mini pancakes, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup sour cream (or plain Greek yogurt)
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
- 1 cup unsalted butter, softened (for the buttercream)
- 3 cups powdered sugar
- ¼ cup pure maple syrup
- 1–2 tbsp heavy cream (as needed)
- Pinch of salt (for the buttercream)
- ½ cup all-purpose flour (for mini pancakes)
- 1 tsp sugar (for mini pancakes)
- ¼ tsp baking powder (for mini pancakes)
- Pinch of salt (for mini pancakes)
- ½ cup milk (for mini pancakes)
- 1 egg (for mini pancakes)
- 1 tbsp melted butter (for mini pancakes)
- Fresh blueberries (for garnish)
- Extra maple syrup (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugars until fluffy. Add eggs and vanilla.
- Mix in buttermilk and sour cream.
- Fold in dry ingredients, then gently fold in blueberries.
- Fill liners ¾ full. Bake 18–20 minutes until toothpick comes out clean. Cool completely.
- Beat butter until creamy for the maple buttercream.
- Gradually add powdered sugar, maple syrup, and cream. Beat until fluffy and smooth.
- Mix dry pancake ingredients in one bowl, wet in another. Combine until smooth for mini pancakes.
- Heat a non-stick skillet, spoon small amounts of batter to make mini pancakes. Cook 1–2 minutes per side until golden.
- Pipe buttercream onto cooled cupcakes. Stack 2–3 mini pancakes on top. Add blueberries and drizzle with maple syrup.
Notes
- Ensure blueberries are coated in flour to prevent sinking.
- Use room temperature ingredients for better mixing.
- Adjust the amount of heavy cream in the buttercream for desired consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg