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Blueberry Pancake Cupcakes

A fun and creative dessert combining vanilla blueberry cupcakes with maple buttercream, topped with a mini pancake, fresh berries, and a drizzle of real maple syrup.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Breakfast, Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Blueberry Cupcakes
  • 1.5 cups all-purpose flour plus 1 tbsp extra for tossing berries
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.5 cup whole milk
  • 1 cup fresh blueberries
Maple Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 0.25 cup pure maple syrup
  • 0.5 tsp maple extract optional
  • 1 tbsp heavy cream add more if needed
Assembly
  • 12 mini pancakes homemade or frozen store-bought (thawed)
  • 0.25 cup pure maple syrup for drizzling
  • 36 fresh blueberries for garnish

Equipment

  • Muffin Tin
  • Cupcake liners
  • Hand mixer or stand mixer
  • Piping bag with star tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Whisk together 1.5 cups flour, baking powder, and salt. Set aside.
  3. Cream the 1/2 cup butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla.
  4. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. Toss the 1 cup of blueberries with 1 tablespoon of flour, then gently fold into the batter.
  6. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Let cool completely.
  7. For the frosting, beat 1 cup butter until creamy. Gradually add powdered sugar, 1/4 cup maple syrup, and maple extract. Beat until fluffy, adding heavy cream to reach desired consistency.
  8. Pipe a swirl of frosting onto each cooled cupcake. Top with a mini pancake.
  9. Drizzle the top with maple syrup, pipe a tiny dollop of frosting on the pancake, and top with 3 fresh blueberries. Serve immediately.

Notes

For the best presentation and texture, do the final assembly (pancakes and syrup drizzle) right before serving so the syrup doesn't melt the frosting.