Blueberry Pancake Cupcakes

I know my last post stated that my next post would involve Easter Brunch but I had to take a break from our regular scheduled programing to bring you Blueberry Pancake Cupcakes with Maple Buttercream Frosting. I found this next recipe on pinterest via Your Cup of Cake. They are perfect for breakfast or as a snack!

What you'll need:

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 teaspoon vanilla

1 ½ cups fresh

Maple Buttercream:

½ cup butter, softened

8 ounces cream cheese

2 teaspoons Mapleine (maple flavoring) *I couldn't find Mapleine so I used vanilla instead. I've heard that maple syrup works well also but you have to use quite alot.

4 cups powdered sugar

Cinnamon sugar and fresh blueberries to decorate

What to do:

Preheat oven to 350. Beat butter and sugar until fluffy.

Add eggs and egg whites one at a time.

In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

In a separate bowl, mix wet ingredients (sour cream, milk, vanilla) .

Add dry mixture to the butter/sugar mixture, alternating with the wet mixture.

Rinse blueberries and fold into cupcake mixture.

Fill cupcake liners (I've found that an ice cream scooper is the perfect tool for filling cupcake liners). Bake for 12 minutes (recipe bakes for 18 minutes but everyone's oven is different).

Let cupcakes cool before icing. Meanwhile prepare your icing.

Beat butter and cream cheese until fluffy.

Add in vanilla and powdered sugar.

Pipe frosting on cupcakes.

Sprinkle with cinnamon sugar and place fresh blueberries on top.

So delicious! The girls at work loved them! There great without icing also. Warm them up and put butter on them..so good!

Ok back to regular programing! :)