I’m a huge breakfast fan! One place I can always count on satisfying those cravings are my beloved diners. I love diners because I can order breakfast anytime of the day without judgement (well maybe a little judgement from my not-so-breakfast-loving boyfriend) BUT that doesn’t matter because as long as I can order some pancakes there are no worries! Who doesn’t want a tall stack of blueberry pancakes anyway? Blueberry pancakes may be one of my all time favorite breakfast foods which is why I’m extremely excited to introduce this recipe. A blueberry pancake cupcake with maple frosting. Too good to be true? (Can you tell I’m hungry?) With that said – let’s get started with this yet again super simple recipe. I was thrilled I didn’t need to run out to the grocery store for anything. The ingredients are familiar enough that they are probably packed away in your refrigerator and cupboards. Let’s go!

Ingredients:

1 cup Butter – room temperature
1 1/2 cup Sugar
3 Eggs
2 Egg Whites
3 1/2 cup Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1 tbsp Cinnamon
1/2 tsp Nutmeg
1 cup Sour Cream
1/3 cup Milk
1 tbsp Vanilla
1 1/2 cup Fresh or Frozen Blueberries

Note: I used fresh whole nutmeg and fresh blueberries!

Maple Buttercream Frosting:

2 sticks Butter – room temperature
1 8oz package Cream Cheese – room temperature
4 cup Powdered Sugar
2 tsp Vanilla Extract
1/2 cup Maple Syrup

Note: You can add less or more maple syrup depending how strong you’d like the maple flavor! Also, I used fresh blueberries and cinnamon sugar for decoration.

Directions:

1. Preheat oven to 350 degrees F. Line cupcake pan. Makes a little over 2 dozen cupcakes.

2. In electric mixer, beat butter and sugar until fluffy. Once light and fluffy add eggs and egg whites one at a time until each is fully incorporated.

3. In medium bowl combine flour, baking soda, baking powder, nutmeg, salt, and cinnamon.

4. Combine wet ingredients together – milk, sour cream, and vanilla. Set aside.

5. Add flour mixture to electric mixer in three additions, alternating with milk, sour cream, and vanilla.

6. Fold blueberries into mixture.

7. Fill cupcake cups about 2/3 full. Bake for 16-18 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before frosting.

Maple Buttercream Frosting:

1. In electric mixer beat cream cheese and butter on medium/high speed until smooth.

2. Add powdered sugar one cup at a time. Continue to mix on low/medium speed.

3. Add maple syrup and vanilla extract. Continue to mix until combined.

4. Make sure cupcakes are cool before frosting.

5. Decorate cupcakes as desired!

Have fun and enjoy! You’ll love this breakfast inspired treat!

– Bayley & Ani