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
Fluffy cupcakes loaded with fresh blueberries and a hint of cinnamon. Cream cheese frosting and maple syrup is almost a must.
- Prep Time: 5
- Cook Time: 15 minutes
- Total Time: 20 minutes
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.
Nutrition
- Serving Size: 14 servings
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