Blueberry Pancake Cupcakes

Life is flying by. I know, totally cliche, but I don't care. Life is just zooming off at the speed of light and I have completely lost track of everything time related. Being home for a week was so much fun and totally relaxing. I made lots of cupcakes, like these blueberry pancake cupcakes, and did as many "Colorado-y" things as I could while I was home. Fast forward three weeks and here I am in in Oregon, sitting in my newly painted dining room (It is white with tiffany blue trim, basically guaranteeing no boys will ever live in this house without having to paint the entire interior. It is adorable.) with cupcakes in the oven while I write this post from three weeks ago. There is just so much going on! With school and my latest home improvement obsession (which should make Bill very proud since he has been trying to teach me the ways of a professional engineer for 12 years now), I am super behind on the blog. But no matter, I will catch up eventually. And with that, I present you with a very belated Blueberry Pancake Cupcake recipe!

Patrick and Ben being a little candid at Film on the Rocks

And Elise with her Birthday cupcakes. Happy birthday, Cookie!

BLUEBERRY PANCAKE CUPCAKES

1 Stick butter (room temperature)

3/4 cup white sugar

1/2 cup brown sugar

2 eggs

Splash of vanilla

1 1/2 cups flour

1 t baking powder

1/4 t salt

A few shakes of cinnamon (to taste)

1/2 cup milk

1/4 cup maple syrup

2 cups blueberries

Cream the butter and sugars until light and fluffy. Add the eggs, one at a time, and blend until combined. Mix in the vanilla. In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Add the flour to the butter mixture, alternating with the milk, and beat until combined. Blend in the maple syrup. Carefully fold the blueberries into the batter with a rubber spatula so they don't break. Divide the batter among lined cupcake tins and bake at 350 for 20 minutes. Let cool completely before frosting.

MAPLE BUTTERCREAM:

1 1/2 sticks butter (Room Temperature)

3 Cups Powdered Sugar

1/3 Cup Maple Syrup

Splash of Vanilla

Beat the butter until fluffy. Slowly add the powdered sugar and beat until almost incorporated. Add the vanilla and the maple syrup and beat until combined. Spoon or pipe onto completely cooled cupcakes. I garnished mine with a couple blueberries.

So I was a pretty big fan of these. They tasted like breakfast and dessert smashed into a petite little treat. My only qualm about them was how sweet they were. The cupcakes alone weren't too sweet but paired with the maple buttercream, it got a little intense. Next time I'll just cut back on the maple syrup a little and that should do the trick. Who ever thought I would find something that was too sweet for me? This might be the apocalypse. 

The philosophical Ferris Bueller said, "Life moves pretty fast. If you don't stop and look around once in a while, you could miss it." Hopefully I'll be able to catch up on the blog soon and stop to smell the roses with this crazy school schedule. 

Until next time!

xoxo,

KG