My Little Cupcake: Blueberry Pancake Cupcake

Blueberries + Pancakes x cupcakes?

Sounds like a good equation to me!

My most recent bake? You guessed it! Blueberry pancake cupcakes! (with maple buttercream)!!

These cupcakes tasted halfway between a cupcake and a muffin, and they were dang good!

I really want you to see them...so I am going to start this post off with a big ol' picture of these cupcakes.

They got a little dark, but I used my new paper liners. They are circus, you like them? :)

I just love when Michael's has cupcake liners in the dollar section. Can't beat that!

Ok so you want to make these? I really think you should! Even if you don't like blueberries, add a different fruit! They would all taste great!

Here is what you will need:

For the cupcakes~

1 cup butter, softened

1 1/2 cups sugar

3 eggs

2 egg whites

3 1/3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1 cup sour cream

1/3 cup milk

1 teaspoon vanilla

1 1/2 cups fresh or frozen blueberries

For the frosting~

1/2 cup butter, softened

8 ounces cream cheese

2 teaspoons maple extract

4 cups powdered sugar

milk, as needed

A little cinnamon sugar to sprinkle on top

Now here is what you will do:

For the cupcakes~

1. Preheat oven to 350 degrees F. Line 2 muffin pans with liners.

2. Beat butter and sugar until light and fluffy.

3. On low speed, add eggs and egg whites one at a time until each is 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 and sour cream). Let each ingredient fully mix in before adding another. Do not over mix.

6. Fold in blueberries. Fill cupcake liners 3/4 full and bake for about 18 minutes.

For the maple buttercream frosting~

1. Beat butter and cream cheese until light and fluffy.

2. Add maple extract and powdered sugar and let beat again.

3. If needed, add 1 tablespoon of milk. Add more if needed.

4. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar.

Pretty easy peasy huh? I will say that I made these at night time, woke up the next morning and they made a wonderful breakfast treat!

The cinnamon sugar on top really made it great. I used frozen blueberries and you couldn't even tell. These were in one word: wonderful. Seriously, just wonderful and typing about them makes me want them again already. Yikes!

Here's another peek!