Blueberry Pancake Cupcakes with Maple Buttercream

Posted September 9th, 2011 in Desserts, Recipe

Blueberry Pancake Cupcakes (makes 2 dozen)

3 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup butter (2 sticks), room temperature

1 1/3 cup granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

2/3 cup buttermilk

2 cans Oregon Fruit Blueberries, well drained reserve ¼ cup of syrup

Preheat oven to 350F.  Line 24 muffin tins with paper liners.

In a medium bowl whisk together flour, baking powder and salt. Reserve about ¼ cup.

In a standing mixer with the paddle attachment, cream the butter and sugars together until light and fluffy.

Add eggs one at a time, mixing after each and add vanilla extract.

While mixing, slowly add buttermilk.

Gradually add flour mixture until combined, do not over mix.

Toss blueberries with reserved flour mixture.

Fold in blueberries. Scoop into prepared pans filling about 2/3 full.

Bake for 20-25 minutes or until golden brown. Or toothpick inserted in center comes out clean. Poke several holes in each cupcake with a toothpick. Brush with reserved blueberry syrup. Cool completely before frosting.

Maple  Buttercream

1 cup butter (2 sticks), room temperature

4 cups confectioners sugar

1/3 cup maple syrup

Cream butter in stand mixer for 2 minutes.                                                                                    

 Slowly add 2 cups of confectioners sugar.                                                                            

Then add maple syrup and finally add the final 2 cups of confections sugar.                    

Pipe frosting with a large pastry tip.Sprinkle with raw sugar if desired.

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  1. These were fantastic! The recipe resulted in a very moist blueberry cupcake which can be tough to do. The hint of maple syrup made the buttercream delicious. The cupcakes alone would be great too! Thanks for this recipe.

  2. Too awesome for words! Absolutely delicious!

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