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    Posted In: Cupcakes, Delish
    December 27, 2014 — Updated August 20, 2019 — by Julie — Leave a Comment

    Home » Cupcakes » Blueberry Pancake Cupcakes

    Blueberry Pancake Cupcakes

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    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. 

    blueberry pancake cupcakes served on a white platter with fresh blueberries

    Blueberry Pancake Cupcakes

    Print Recipe Pin Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 servings
    Calories: 408kcal
    Author: Julie Maestre
    Fluffy cupcakes loaded with fresh blueberries and a hint of cinnamon. Cream cheese frosting and maple syrup is almost a must.

    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

    Instructions

    • 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.

    Video

    Nutrition

    Calories: 408kcal | Carbohydrates: 60g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 236mg | Potassium: 164mg | Sugar: 44g | Vitamin A: 475IU | Vitamin C: 1.9mg | Calcium: 81mg | Iron: 1.2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Filed Under: Cupcakes, Delish

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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