Blueberry Pancake Cupcakes

Today is a good day. I have been in my kitchen baking up delicious cupcakes. I came up with these cupcakes after getting the amazing "blueberry pancakes" shot a week ago. This shot tasted exactly like a blueberry pancake. It consisted of butterscotch schnaps, blueberry vodka, and blueberry puree. Yum.

These cupcakes taste almost exactly like a blueberry pancake. Think a very light, fluffy, moist blueberry flavored cupcake that is not too sweet with a buttery maple-flavored frosting. It's such a good idea I can't believe I've never seen it before. I tweaked a recipe I had previously come up with and swapped out strawberry for blueberry puree, doubled the leavening agents, and cut the sugar in half. They came out perfect! If I had it to do over I would probably add some blueberry liquer to the cake to up the blueberry flavor and swap the maple buttercream for a butterscotch one...

Blueberry Pancake Cupcakes

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
4 tbs room temp salted butter
1/3 cup granulated sugar
1 medium-large egg
1/2 cup blueberry puree
1/3 cup milk

Preheat the oven to 350 degrees and line a 12 cup cupcake pan with 10 liners. Whisk together the flour, baking powder, and baking soda in a bowl.

In a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until fluffy. Turn the mixer to low and add in the egg, beating until combined, about one minute. Scrape down the sides of the bowl and add in the blueberry puree on medium-low speed until combined, about 30 seconds.

Turn the mixer to low speed and add in half of the dry ingredients. Beat until combined. Add the milk and beat until combined. Add the rest of the dry ingredients and beat until combined. Scrape down the sides of the bowl and mix for another 30 seconds. Divide the batter among the 10 cupcake liners, about 2/3 of the way full. Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean.

Maple Buttercream

4 tbl salted butter at room temp
1 cup powdered sugar
3 tbl pure maple syrup

In a stand mixer fitted with the whisk attachment cream the butter on medium-high speed until fluffy. Add the powdered sugar with the mixer on low speed and begin to beat. Slowly add in the maple syrup until the frosting comes together. Turn the mixer to high speed and beat until light and fluffy, about 3-5 minutes.

1 Response to Blueberry Pancake Cupcakes

May 23, 2011 at 6:04 PM

A blueberry pancake in a cupcake? Wow! Yum! Must try this!!

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