Name: Blueberry Pancake Cupcakes
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 3/4 cup All Purpose Flour; 1 cup Sugar; 2 Eggs; 1 tsp Vanilla Extract; 1 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 3 tbsp Unsalted Butter; 1/2 cup Sour Cream; 2/3 cup Milk; 1/4 cup Vegetable Oil; 1/2 tsp Cinnamon; 1/4 tsp Fresh Nutmeg; 1 1/2 cup Blueberries; Cream Cheese Frosting:; 8 oz Cream Cheese; 1 stick Unsalted Butter; 2 1/2 cup Powdered Sugar; 1 tsp Vanilla Extract

Preheat oven to 350 degrees F.
In a large bowl, combine the flour, baking powder, salt, baking soda, nutmeg, cinnamon, and set aside.
Coat the blueberries with 1 tbsp of the flour mixture.
Mix the softened unsalted butter and sugar for about 1 minute using a stand mixer or hand held mixer.
Add the eggs, vanilla extract, sour cream, oil, and mix until well incorporated.
Add the flour mixture and mix until well combined, careful not to over mix.
Fold in the blueberries.
Spoon batter into prepared muffin cups, filling them about 3/4 full.
Bake for 15-17 minutes or until fully cooked through
Cool cupcakes completely before frosting.
To make the frosting, mix the cream cheese and butter for about 3 minutes
Add the powdered sugar, milk, and vanilla extract and mix for about 3 minutes on high speed
Using a piping bag frost your cooled cupcakes and enjoy.
Drizzle with maple syrup, if desired.

Blueberry Pancake Cupcakes

This is the first recipe I ever shared on Youtube in late 2012. Although I did delete that video and filmed a new one a couple years later it’s still the same recipe. I didn’t adjust the recipe because the recipe is perfect. The video, on the other hand, was a straight embarrassment.

These are super moist, fresh tasting, and taste perfect. Not too sweet. Just perfect.