Blueberry Pancake Cupcakes
Maddie Roach
Prep: 10 mins. Cook: 22 minutes.
Serving: 12 cupcakes.
Ingredients:
1 3/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter
1 cup granulated sugar
1 egg
2 egg whites
2 tsp. vanilla extract
1/2 cup buttermilk
6 oz. fresh blueberries
mini pancakes
Frosting:
8 oz. block cream cheese
1/2 cup butter
2 lb. powdered sugar
1/2 cup blueberry jam
Instructions:
1. Preheat Oven to 350 degrees.
2. In a bowl combine flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
3. In a stand mixer cream butter and sugar until light and fluffy.
4. Scrape the bowl and add eggs and vanilla extract.
5. Add 1/3 of dry ingredients, alternating with buttermilk.
6. Fold blueberries into batter.
7. Scoop into muffin tin and bake for 21-22 minutes.
