Try Today Blueberry Pancake Cupcakes!
Blueberry Pancake Cupcakes combine the warm, comforting flavors of classic blueberry pancakes with the fun of cupcakes.
These soft, maple-kissed cupcakes are filled with juicy blueberries and topped with a fluffy maple buttercream that mimics the drizzle of syrup you’d pour over pancakes.
Ideal for brunches,holiday, or breakfast-themed parties, these cupcakes are a sweet nod to morning indulgence in dessert form.
Prep & Baking Overview
| Prep Time | Cook Time | Assembly Time | Total Time | Servings |
|---|---|---|---|---|
| 20 mins | 18–20 mins | 15 mins | 55 mins | 12 |
Ingredients & Alternatives
| Ingredient | Quantity | Alternatives |
|---|---|---|
| All-purpose flour | 1½ cups | Whole wheat pastry flour |
| Baking powder | 1½ tsp | N/A |
| Baking soda | ½ tsp | N/A |
| Salt | ¼ tsp | Sea salt |
| Ground cinnamon | ½ tsp | Nutmeg or allspice |
| Unsalted butter (softened) | ½ cup | Vegan butter |
| Granulated sugar | ½ cup | Coconut sugar |
| Light brown sugar | ¼ cup | Dark brown sugar |
| Eggs | 2 | Flax eggs (1 tbsp flax + 2.5 tbsp water each) |
| Buttermilk | ½ cup | Milk + 1 tsp vinegar |
| Maple syrup (pure) | ¼ cup | Honey or agave syrup |
| Vanilla extract | 1 tsp | Maple extract |
| Fresh blueberries | 1 cup | Frozen (do not thaw) |
Frosting: Maple Buttercream
| Ingredient | Quantity | Alternatives |
|---|---|---|
| Unsalted butter (softened) | 1 cup | Dairy-free butter |
| Powdered sugar | 3–4 cups | Monk fruit sweetener (powdered) |
| Pure maple syrup | 2–3 tbsp | Maple flavoring + milk |
| Heavy cream or milk | 2 tbsp | Oat milk or coconut milk |
| Vanilla extract | 1 tsp | Omit if maple flavoring is used |
Tools & Equipment
| Tool | Alternative |
|---|---|
| Cupcake pan (12 wells) | Silicone molds |
| Cupcake liners | Greased pan without liners |
| Electric mixer | Whisk or hand mixer |
| Mixing bowls | Any deep bowls |
| Ice cream scoop | Tablespoon |
| Piping bag & tip | Zip bag with corner snipped |
| Cooling rack | Clean dry tray |
How to Make Blueberry Pancake Cupcakes
These cupcakes come together much like pancake batter, with just a touch of extra structure to hold their shape.
The maple frosting transforms them from breakfast into brunch-worthy dessert. Lets know how to prepare it.
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy—about 2–3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in maple syrup and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet mixture in batches—start and end with dry. Stir just until combined to avoid overmixing.
Step 2: Add the Blueberries
Toss the blueberries in a teaspoon of flour to prevent sinking, then gently fold them into the batter.
If using frozen blueberries, fold them in straight from the freezer to prevent color bleeding.
Step 3: Fill and Bake
Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Frosting
In a large bowl, beat the butter until creamy. Add powdered sugar one cup at a time, mixing between each addition.
Add maple syrup, vanilla extract, and cream, then beat until the frosting is fluffy and spreadable. If it’s too thick, add more cream; if too thin, add a little more sugar.
Pipe or spread the frosting on cooled cupcakes in a high swirl to mimic a stack of pancakes topped with syrup.
Serving Tips
- Garnish Ideas: Top each cupcake with a fresh blueberry or a small pancake topper for a fun brunch look.
- Best Pairings: Serve with coffee, a vanilla latte, or a maple chai tea to echo the cupcake flavors.
- Party Tray Tip: Serve with toothpick flags or mini forks for easy presentation at a brunch buffet.
- Mini Version: Use mini muffin tins and reduce baking time for bite-sized treats.
Variations to Try
- Blueberry Jam Core: Scoop out a small center and fill with blueberry jam before frosting.
- Cinnamon Swirl: Add a cinnamon-sugar swirl into the batter for a streusel effect.
- Lemon Maple: Add lemon zest to the batter and a hint of lemon to the frosting for a fresh twist.
- Vegan Option: Use plant-based milk and butter with flax eggs to make this recipe fully vegan.
- Stuffed Pancake Look: Bake small cooked pancakes into the middle of each cupcake for a surprise bite.
These variations allow for personalized flair while keeping the pancake essence intact.
Storing Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 1 day | Keep in airtight container |
| Refrigerated | 4–5 days | Bring to room temp before serving |
| Frozen (unfrosted) | Up to 1 month | Wrap tightly; frost after thawing |
Common Mistakes & Fixes
| Mistake | Fix / Prevention |
|---|---|
| Blueberries sink to bottom | Toss in flour before folding into batter |
| Cupcakes dry out | Don’t overbake and measure flour properly |
| Maple frosting too runny | Add more sugar, chill before piping |
| Blueberry juice stains batter | Use fresh berries or frozen without thawing |
Conclusion: Pancake Perfection in a Cupcake
Blueberry Pancake Cupcakes transform your favorite breakfast into a delightful dessert, layering comforting flavors of maple, cinnamon, and berries into a soft, cake-like bite.
They’re perfect for brunch events, breakfast, or just adding a touch of sweet indulgence to your day.
Whether you serve them as-is or try creative variations, these cupcakes prove that pancakes aren’t just for mornings anymore—they’re perfect all day long.
