Description
Delight in the cozy flavors of breakfast with these Blueberry Pancake Cupcakes. Featuring a fluffy pancake-inspired batter bursting with fresh blueberries and a hint of cinnamon, these cupcakes are topped with luscious maple buttercream or cream cheese frosting for a sweet finish. Perfect for brunch or dessert, they combine the best of pancakes and cupcakes in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Additional
- 1 cup fresh or frozen blueberries, lightly tossed in flour
- Maple buttercream or cream cheese frosting (for topping)
- Optional mini pancakes or extra blueberries for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined to evenly distribute all dry components.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with both granulated and brown sugar until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Liquids: Beat in the eggs one at a time to incorporate fully, then mix in the buttermilk, pure maple syrup, and vanilla extract until you achieve a smooth batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which could toughen the cupcakes.
- Fold in Blueberries: Carefully fold in the flour-coated blueberries to prevent them from sinking to the bottom during baking and to evenly distribute them throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising without overflowing.
- Bake: Bake the cupcakes in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Frost: Allow the cupcakes to cool completely in the pan, then frost them with maple buttercream or cream cheese frosting to add a creamy, sweet topping.
- Garnish and Serve: Optionally garnish with mini pancakes or extra blueberries for a charming presentation before serving.
Notes
- Tossing blueberries in flour helps prevent them from sinking to the bottom of the cupcakes during baking.
- For extra maple flavor, drizzle a little pure maple syrup over the frosted cupcakes just before serving.
- If using frozen blueberries, do not thaw before adding to the batter to maintain the structure and prevent bleeding.
- Ensure butter is softened but not melted to achieve a proper creaming texture with sugars.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 21g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
