The Story:

Blueberry pancakes were a staple summer food when I was a kid. Every family reunion we would go camping for a week and breakfast was always Grandpa’s Blueberry Pancakes. I have over 50 first cousins, so the line was always incredibly long, but it was well worth the wait. Something about hot blueberries just starts every day out perfectly. [end-story]

5 from 1 vote Print Blueberry Pancake Cupcakes Ingredients Blueberry Pancake Cupcakes: 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 Maple Buttercream: ½ cup butter softened

8 ounces cream cheese

2 teaspoons Mapleine maple flavoring

4 cups powdered sugar

Milk as needed Cinnamon sugar and fresh blueberries to decorate Instructions 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 in 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, still be 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: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen. 7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries. Recipe Notes If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely divine.

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