The Best Fluffy Blueberry Pancake Cupcakes with Cream Cheese Frosting
Welcome to a recipe that holds a special place in my heart – these incredible Blueberry Pancake Cupcakes! This isn’t just any cupcake recipe; it’s the very first one I ever shared with the world on YouTube, way back in late 2012. While that initial video might have been a bit of an “embarrassment” (as many early ventures are!), the recipe itself has always been, and remains, absolutely perfect. I’ve never had to tweak a single ingredient or measurement because these cupcakes consistently deliver on taste, texture, and pure delight.
Imagine the classic, comforting flavors of your favorite blueberry pancakes, but transformed into a portable, frosted treat. These cupcakes are super moist, bursting with fresh blueberries, and possess a perfectly balanced sweetness that isn’t overwhelming. They’re a delightful fusion, offering the best of both breakfast and dessert worlds. Topped with a luscious cream cheese frosting and a drizzle of maple syrup, they become an irresistible indulgence that you’ll want to make again and again.
Why These Blueberry Pancake Cupcakes Are a Must-Try
What makes this recipe stand out? It’s the unique combination of a pancake-like batter with the convenient, bite-sized form of a cupcake. The batter, enriched with sour cream and vegetable oil, yields an incredibly moist and tender crumb that truly melts in your mouth. Fresh blueberries are folded in, ensuring a fruity burst in every bite. The hint of cinnamon and fresh nutmeg adds a warm, inviting spice that complements the blueberries beautifully, evoking that quintessential breakfast feel.
Beyond the perfect texture and flavor, these cupcakes are surprisingly simple to make, coming together in just 25 minutes from start to finish. They’re perfect for a special breakfast, a delightful brunch centerpiece, or even a unique dessert. And let’s not forget the cream cheese frosting – its tangy sweetness is the ideal counterpoint to the blueberry cupcake, making each bite an absolute dream.
Blueberry Pancake Cupcakes
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Ingredients
- 1 3/4 cup All Purpose Flour
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3 tbsp Unsalted Butter, melted and cooled
- 1/2 cup Sour Cream
- 2/3 cup Milk
- 1/4 cup Vegetable Oil
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Freshly Grated Nutmeg
- 1 1/2 cup Fresh Blueberries
- For the Cream Cheese Frosting:
- 8 oz Cream Cheese, softened
- 1 stick (1/2 cup) Unsalted Butter, softened
- 2 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk (for frosting, adjust as needed)
Instructions
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Preheat your oven to 350 degrees F (175°C). Line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and freshly grated nutmeg. Set this dry mixture aside.
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In a separate small bowl, gently toss the fresh blueberries with 1 tablespoon of the reserved flour mixture. This step helps prevent the blueberries from sinking to the bottom of the cupcakes during baking.
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In another large bowl, using a stand mixer with a paddle attachment or a handheld mixer, cream together the softened unsalted butter and granulated sugar for about 1-2 minutes until light and fluffy.
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Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, sour cream, and vegetable oil until thoroughly combined.
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Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine. Overmixing can lead to tough cupcakes.
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Gently fold in the floured blueberries using a spatula.
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Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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Bake for 15-17 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cooled before frosting to prevent the frosting from melting.
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To make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer for about 2-3 minutes until smooth and well combined.
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Gradually add the powdered sugar, milk (start with 2 tbsp and add more if needed for desired consistency), and vanilla extract. Beat on high speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.
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Once the cupcakes are completely cooled, transfer the frosting to a piping bag with your favorite tip, or use an offset spatula to spread the frosting generously over each cupcake.
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For an extra touch of “pancake” flavor, drizzle with a little maple syrup just before serving, if desired. Garnish with a few fresh blueberries. Enjoy!
Video Tutorial
Nutrition Information
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Information
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Tips for Perfect Blueberry Pancake Cupcakes Every Time
- Don’t Overmix: This is a golden rule for all baking, especially for cupcakes. Overmixing develops the gluten in the flour, resulting in a tough, chewy texture rather than a light and fluffy one. Mix until just combined.
- Flour Your Blueberries: Tossing fresh blueberries with a tablespoon of flour prevents them from sinking to the bottom of the muffin cups during baking. This ensures an even distribution of berries throughout your cupcakes.
- Room Temperature Ingredients: For a smooth, emulsified batter and frosting, ensure your eggs, sour cream, cream cheese, and butter are at room temperature. This helps them incorporate better and creates a more uniform texture.
- Fresh vs. Frozen Blueberries: While fresh blueberries are ideal for their vibrant burst of flavor and texture, frozen blueberries can also be used. If using frozen, do not thaw them. Toss them directly with flour while still frozen and fold them into the batter quickly. They might bleed a little color, but the taste will still be fantastic.
- Cool Completely Before Frosting: This step cannot be emphasized enough! Frosting warm cupcakes will lead to a melted, runny mess. Allow your cupcakes to cool completely on a wire rack before applying the cream cheese frosting.
- Perfect Frosting Consistency: When making the cream cheese frosting, add milk gradually until you reach your desired consistency. If it’s too thick, add a tiny bit more milk; if it’s too thin, a spoonful of extra powdered sugar can help.
Serving Suggestions and Delicious Variations
These Blueberry Pancake Cupcakes are incredibly versatile and can be enjoyed in many ways. For a quintessential breakfast or brunch experience, serve them alongside crispy bacon, scrambled eggs, and a fresh fruit salad. They also make a fantastic dessert on their own, perhaps with a scoop of vanilla bean ice cream.
- Maple Syrup Drizzle: The maple syrup drizzle isn’t just an option; it’s almost a necessity! It truly ties the “pancake” theme together. Use real maple syrup for the best flavor.
- Lemon Zest: Add a teaspoon of lemon zest to the cupcake batter or the cream cheese frosting for a bright, citrusy lift that beautifully complements the blueberries.
- Nutty Crunch: Fold in a quarter cup of finely chopped pecans or walnuts into the batter for a pleasant textural contrast.
- Spice It Up: If you love warm spices, consider adding a pinch of ground ginger or cardamom to the dry ingredients for an extra layer of flavor.
- Different Berries: While blueberries are traditional, feel free to experiment with other berries like raspberries or chopped strawberries. Just remember to flour them lightly if using fresh or add them frozen if using from the freezer.
- Streusel Topping: Before baking, sprinkle a simple streusel topping (made from flour, sugar, and cold butter) over the batter for an added crumbly texture.
The Story Behind a Beloved Recipe
Every recipe has a story, and these Blueberry Pancake Cupcakes are no exception. They represent a significant milestone for me, marking my very first culinary creation shared online back in 2012. I remember the excitement, and admittedly, the nerves, that came with filming that first video. While my production skills have certainly evolved since then (and yes, that original video is long gone!), the heart of the recipe has remained unchanged. It was, and still is, a testament to simple, delicious baking.
Over the years, this recipe has become a favorite among friends, family, and my online community. Its appeal lies in its comforting familiarity, combined with the playful twist of turning a breakfast staple into a delightful cupcake. It’s the kind of treat that brings a smile to everyone’s face, whether served for a weekend brunch or as an unexpected dessert. I’m thrilled to share this timeless classic with you, hoping it brings as much joy to your kitchen as it has to mine.
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries instead of fresh?
A: Yes, absolutely! If using frozen blueberries, do not thaw them. Toss them directly with a tablespoon of flour and fold them into the batter while still frozen. This helps them hold their shape and prevents the color from bleeding too much into the batter.
Q: How should I store leftover blueberry pancake cupcakes?
A: Because of the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator for up to 3-4 days. Let them come to room temperature for about 15-20 minutes before serving for the best taste and texture.
Q: Can I make these into muffins instead of cupcakes?
A: Yes, this batter works wonderfully for muffins! Simply omit the frosting if you prefer. You can also sprinkle a little turbinado sugar on top before baking for a crunchy finish. Baking time will be similar, but keep an eye on them.
Q: What if I don’t have sour cream?
A: You can substitute sour cream with plain Greek yogurt for a similar tangy flavor and moist texture. Buttermilk can also work; if using buttermilk, you might omit the baking soda and rely solely on baking powder, or reduce baking soda to 1/4 tsp, as buttermilk reacts with baking soda.
Conclusion: Your New Favorite Breakfast-Dessert Hybrid
These Blueberry Pancake Cupcakes are truly a celebration of flavor and nostalgia. They combine the comforting taste of homemade pancakes with the delightful indulgence of a frosted cupcake, making them a perfect treat for any occasion. Whether you’re making them for a special brunch, a party, or simply to brighten your day, this recipe guarantees a moist, flavorful, and perfectly sweet result every single time. Get ready to fall in love with these fluffy, blueberry-filled beauties!