My dear friend Amy of Cupcakes & Couture lives just a few blocks away – sounds awesome to have a friend so close by, right? Well, it is unless said friend is an avid baker…then things can get out of hand. This summer we’ve had many late weekday nights spent chatting, sipping wine, eating her homemade sweeties and of course, playing Jonathan Adler Tic Tac Toe because why not? haha
Last night, Amy dropped off her homemade Blueberry Pancake Cupcakes. She was worried they wouldn’t taste very good because they were a few days old but she was wrong, oh was she wrong.
The maple cream cheese frosting was sweet but not overpowering and the cupcake, sans frosting, tasted just like a real blueberry pancake! I kid you not.
Below you’ll find the recipe for these heavenly cupcakes but make sure to check out Amy’s original post here.
Blueberry Pancake Cupcakes with Maple Cream Cheese Frosting
adapted from Your Cup of Cake
made about 18 cupcakes
For the cupcakes…
- 2 sticks unsalted butter, room temperature
- 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 extract
- 1 ½ cups fresh blueberries
- Preheat oven to 350 degrees and line pans with cupcake liners.
- Beat butter and sugar in your standing mixer until light and fluffy.
- Reduce the speed to low and add eggs and egg whites one at a time until each in fully incorporated.
- In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together. This is your “dry bowl.”
- In another smaller bowl, whisk milk, vanilla extract and sour cream together until smooth. This is your “wet bowl.”
- Add dry ingredients to the butter mixture in thirds, alternating with the wet. Let each ingredient fully mix in before adding another, still be careful not to over mix.
- Reduce mixer speed to “stir” and mix in the blueberries.
- Fill cupcake liners 3/4 full and bake for 18-20 minutes or until a toothpick inserted in the center of the cucpcake comes out clean.
- 1 stick unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3-4 tablespoons maple syrup (her recipe calls for Mapeline flavoring, but I couldn’t find it anywhere nearby so I had to use maple syrup instead.)
- 4-5 cups powdered sugar
- cinnamon sugar and fresh blueberries to decorate
- Beat butter and cream cheese in your standing mixer until light and fluffy.
- Add maple syrup and continue to mix until it’s combined.
- Add powdered sugar one cup at a time until the frosting reaches a nice thick consistency. You may not need all 5 cups.
- Pipe buttercream onto cooled cupcakes (I used a large star tip), sprinkle on some cinnamon sugar and top with 3 blueberries!