These are the perfect bite of my favorite breakfast in baby cake form! From light and fluffy the vanilla-blueberry cupcake to the blueberry filling and maple buttercream frosting– these really taste like a happy Saturday morning.
I have to be honest though. I cheated a little and used a package of Trader Joe’s Vanilla Bean Cake mix for the batter. TJ’s cake mix is quite tasty and it saved me from making more of a mess in my kitchen in addition to time in the kitchen. I thought about making my basic vanilla cake batter (used as a base for most of my cupcakes), but I just went for the easier route. I added some fresh blueberries into the batter to add an extra ounce of “oomph” and fresh fruity goodness.
Once the cupcakes were baked and cooled, I cored each of them and filled them with some organic blueberry fruit preserves (Trader Joe’s) and spooned a bit of pure maple syrup on top.
Once I allowed the cupcakes to sit for a few minutes, the maple syrup eventually soaked into the actual cake. During this time, I worked on my fresh maple buttercream frosting (Martha Stewart) which was a perfect compliment to these little tasty guys.
After piping a good amount of fluffy buttercream onto each little cake, I topped them with an extra blueberry…for cuteness and taste. :)
These blueberry pancake cupcakes are fantastic. They are full of flavor, the right amount of sweetness, and warm-fuzzy, feel-good feelings. What more could you ask for from a cupcake?
Blueberry Pancake Cupcakes
makes 18 cupcakes
1 package of vanilla cake mix (plus additional ingredients according to package directions)
1/2 cup fresh blueberries (plus extra for topping)
1/4 cup pure maple syrup
1/4 cup blueberry preserves
1. Bake cupcakes according to package’s directions. Allow cupcakes to cool completely before handling.
2. Core each cupcake down the middle using a corer (or simple take a small knife and remove bits of cake). Warm the blueberry preserves in a small bowl in the microwave until slightly fluid. Fill a small pastry bag with the preserves and inject the filling into the center of each cupcake (about 1/2 tsp). Spoon a bit of maple syrup around the filled core of each cupcake (about 1/2 tsp). Set cupcakes aside while you make the maple buttercream frosting (recipe below).
3. Fill a large pastry bag with the maple buttercream frosting and attach desired pastry pipe. Pipe frosting onto each cupcake (or spread on each with a spatula or knife). Top with a blueberry (or two!).
Maple Buttercream Frosting
from Martha Stewart
3 large egg yolks
1 cup pure maple syrup
2 sticks cold unsalted butter, cut into small cubes
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 on a candy thermometer, about 15 minutes. Remove from heat.
- With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.