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Blueberry Pancake Cupcakes

Fluffy blueberry cupcakes topped with maple buttercream frosting, a mini pancake, and a drizzle of syrup. The ultimate brunch dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Breakfast, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
Maple Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tsp maple extract optional
Topping
  • 12 count mini pancakes homemade or frozen
  • 0.25 cup fresh blueberries for garnish
  • 2 tbsp maple syrup for drizzle

Equipment

  • Muffin Tin
  • Cupcake liners
  • Stand mixer or hand mixer
  • Piping bag

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
  2. In a medium bowl, whisk flour, baking powder, and salt. Toss blueberries with 1 tablespoon of this flour mixture.
  3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and milk to the butter mixture. Fold in blueberries gently.
  5. Fill cupcake liners 2/3 full. Bake 18-22 minutes. Cool completely.
  6. Beat butter for frosting until creamy. Add powdered sugar, maple syrup, and maple extract. Whip until fluffy.
  7. Pipe frosting onto cooled cupcakes. Top with a warm mini pancake.
  8. Add a small dollop of frosting on the pancake, top with fresh berries, and drizzle with syrup immediately before serving.

Notes

Coat the blueberries in flour to prevent them from sinking.