Blueberry {Pancake} Cupcakes

Pancakes for Dessert ~ Blueberry {Pancake} Cupcakes

Thanks for hanging in with me this week. I've been really sick since Sunday and haven't been in the kitchen much. In fact, these cupcakes were my first time using our new oven. (Yes, I finally graduated from the counter top convection oven to a big girl oven...it's been weeks and I'm so happy!) I have asthma and sinus issues and this is my third bout with a sinus/respiratory infection since January. Let's just say it's been frustrating. I have an appointment with a specialist next week and will hopefully find out what's going on. If you wouldn't mind, prayers would definitely be appreciated! Now on to the cupcakes....

Oh. My. Goodness. These are just delicious. I came across this recipe on Pinterest and knew I had to give it a try. I mean, hello!! Pancakes...in a cupcake...with blueberries...any questions?

The cupcakes really do taste like pancakes. The cake isn't too sweet which pairs so beautifully with the Maple Buttercream and the blueberries are (excuse the pun) the icing on the cake! I mean, just look at these things....

Oh they're just so yummy! Blueberry pancake cake with maple buttercream, drizzled with maple syrup and topped with fresh blueberries.  Here are the recipes so you can try them for yourselves...

 The Cake (recipe adapted from here):

1 cup butter, softened

1 ½ cup sugar

3 eggs

2 egg whites

3 1/3 cup flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 tablespoon cinnamon

½ teaspoon nutmeg

1 cup sour cream

1/3 cup milk

1 tablespoon vanilla

1 ½ cups fresh or frozen blueberries

1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 24)

2. Beat butter and sugar until light and fluffy.

3. On low speed, add eggs and egg whites one at a time until each are fully incorporated.

4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

5. 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 another, being careful not to over mix.

6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean

Maple Buttercream:

½ cup butter, softened

8 ounces cream cheese

2 teaspoons Mapleine  (maple flavoring)

4 cups powdered sugar

Milk, as needed

Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and beat again until fluffy. If needed, add 1 tablespoon of milk to loosen. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

Now, I'll be honest. I had to make a few changes to the frosting. As is, it's pretty wet and didn't make enough to cover all the cupcakes. I added more powdered sugar and cream cheese plus some vegetable shortening (for stability) and maple syrup. I also added cinnamon to tie in with the spices in the cake. Just play around with it. I've found that icing is usually pretty forgiving as long as it isn't a whipped cream. I rarely follow icing recipes completely. Whatever you do, have these with a cup of coffee and enjoy! Until next time, happy reading and, more importantly, happy cupcake-ing!!