Blueberry Pancake Cupcakes

I've mentioned before that my boys are really into music. They both are in band and choir, and they both play in the jazz band. The tough part right now is that one is in high school and the other is in junior high. I end up going to a lot of concerts each year. But that's okay because I enjoy hearing them play and sing.

Junior high jazz band always rehearses at 7:00 in the morning a couple of days a week. Being a morning person, this is really no problem for me. The boys, on the other hand, really aren't morning people. Not really sure how that happens. Wait ... yes I do ... their dad's not a morning person either.

Anyway ... the parents of the jazz band members are given a snack schedule at the beginning of each semester. One morning I'll be responsible for bringing drinks, and another morning I'll be responsible for bringing a snack. I think this is a great idea. The only problem is that I don't think Rice Crispy Treats and Goldfish are good morning snacks. I think it should be something breakfast related. But since I'm the cupcake lady, how can I turn cupcakes into breakfast.

Ding ding ding ding! I have an idea!

Blueberry Pancake Cupcakes!!!!!!!

Okay, I know. They could still be considered sweets and/or junk food. But it kind of sounds like breakfast. So that's what I made the last time it was my turn to provide snacks.

Here's how I made them.

Blueberry Pancake Cupcake
Ingredients:
1 cup butter, softened
1 1/2 cups sugar
3 eggs
2 egg whites
3 1/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 teaspoon vanilla
1 1/2 cups fresh or frozen blueberries

Directions:
Preheat oven to 360 degrees and line pans with cupcake liners (yields 24). Beat butter and sugar until light and fluffy. On low speed, add eggs and egg whites one at a time until each is fully incorporated. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Add dry ingredients to the butter mixture in thirds alternating with the wet (milk, vanilla extract, and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix. Fold in blueberries. Fill cupcake liners 3/4 full and bake for about 18 minutes, or until an inserted knife comes out clean.

Maple Buttercream

Ingredients:

1 cup butter, softened

1 lb (4 cups) powdered sugar

1 1/2 teaspoons vanilla

1/2 teaspoon salt

1/3 cup maple syrup

2 tablespoons heavy cream

Directions:

Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.

Assembly

Pipe buttercream onto cooled cupcakes and top with extra blueberries.

These really taste like blueberry pancakes. I couldn't resist trying one myself.

There were so many blueberries! And the maple buttercream ... OMG!

I really needed a cup of coffee to go with this cupcake ... but it was 9:00 at night and I had to get the boy to jazz band at 7:00, so I settled for a glass of milk.

The next morning the kids all loved them. When I brought them in the kids asked if they could quit early to have their snack. Mr. Mattsey, however, had other plans. 

Baking something new from scratch is always a little scary for me. I just love when it turns out.