Happy Monday! It has been awhile. I hope your summer has been full of long, lazy days and plenty of ice cream. I’m totally playing catch up on summer recipes and figured I better post these cupcakes before blueberries are so last season.
Is it sad to admit that blueberry picking (or should I say the cider donuts at the orchard) is the highlight of my summer each and every year? Well, aside from beach days, obviously. Store bought berries just don’t compare to those freshly picked, and as a result, I may have gotten a little carried away this year. Do you think 15 pounds of blueberries is excessive? It was totally an accident! The good news is that I had fresh berries for weeks and now have bags of frozen blueberries to add to smoothies all winter long.
When you come home with 15 pounds of berries, the obvious choice is to bake. Blueberry coffee cake is one of my favorites, but I decided to shake things up a bit this year. These blueberry pancake cupcakes are on point. Close your eyes and you’ll totally believe you are eating a large stack of hot off the griddle pancakes. The cake is light and airy and full of bursting blueberries. Add some maple buttercream and you’re in business. Cupcakes AND pancakes in one…seriously, what could be better?!
- 2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 Tbsp. unsalted butter
- 1 large egg
- 2 cups buttermilk
- 1 cup blueberries
- 2 sticks unsalted butter, room temperature
- 6-8 cups confectioners sugar
- 1/2 cup milk
- 1 tsp. vanilla
- 1/2 cup maple syrup
- 1 1/2 cups blueberries
- 3 Tbsp. granulated sugar
- 1 tsp. cornstarch
- 1 Tbsp. water
- 1/2 Tbsp. fresh lemon juice
- Preheat oven to 350 degrees F. Line 12 muffin tin cups with paper liners.
- Sift together flour, sugar, baking powder, baking soda and salt into a medium bowl.
- In a small bowl, melt the butter in the microwave. In a large bowl, whisk together egg, melted butter, and buttermilk until well blended.
- Add the flour mixture to the buttermilk mixture and blend until fully incorporated. Fold in blueberries. Pour batter into lined cupcake pan and distribute batter evenly.
- Bake 18-20 minutes, or until a toothpick comes out clean. While cupcakes are cooling, prepare buttercream and blueberry compote. Decorate and enjoy!
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed. Slowly add confectioners sugar and milk, alternating a little at a time. Finally, add maple syrup and vanilla and beat on medium-high speed for several minutes, until light and fluffy.
- Combine blueberries and sugar in a saucepan over medium heat. Cook until blueberries begin to release juices. In a small bowl, combine cornstarch, water and lemon juice. Add cornstarch mixture to blueberry mixture. Bring to a boil and then reduce to low heat and cook for one more minute. Allow mixture to cool to room temperature.