Yep, the real deal. They are pretty darn amazing.
blueberry pancake cupcakes!
Blueberry pancake cake.
Maple syrup cream filling.
You need these…now. About 10 of them.
In your mouth. With milk.
That’s how you know they really taste like blueberry pancakes…
You need milk with them!!
And ignore the red, green, and white liners…I’m out of cutesy liners.
Christmas it was.
Vanilla Buttermilk Cupcake
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Mix ingredients together in small bowl.
- 1 cup sugar
- 1/4 cup butter (at room temperature)
Beat sugar and butter together.
- 1 large egg
- 3 tsp vanilla
Add into sugar and butter mixture. Beat well.
- 1 cup buttermilk (I use 1 cup milk and add 2 tablespoons lemon juice, letting it sit a couple minutes)
Add flour mixture and buttermilk into the butter and sugar mixture in turns (1/2 of the buttermilk, 1/2 dry…so on)
Gently fold in 1 1/2 cups of frozen blueberries.
Divide batter evenly into 12 cupcake liners and bake for 15-20 minutes or until a knife inserted comes out dry.
Cool completely. With a spoon scoop out the centers of the cupcakes.
Maple Whipped Cream filling
- 1 cup whipping cream
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup (add more or less to taste)
Beat with electric mixer until the consistency is thick. Add more syrup to taste.
Scoop filling into the centers of the cupcakes.
- 1 1/4 cup powdered sugar
- 1 stick softened butter
- 1 1/2 tablespoon cinnamon
- 2 tablespoons milk
Beat with electric mixer. Add more milk to thin, add more powdered sugar to thicken until you reach your optimal frosting consistency.
Pipe onto top of cupcakes. (Remember…a ziplock bag with the corner cut works great for a pastry bag)
These blueberry pancake cupcakes are best when chilled a bit, with fresh blueberries on top and a dash of cinnamon.
Get ready for the hugs, kisses, and awards!
Linking up this post with these happening places…
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