How To Make Blueberry Pancake Cupcakes
If you’re looking to acquire a useful skill this week, learn how to make blueberry pancake cupcakes. It’s a skill that you will often put to good use.
These cupcakes are delicious, easy, and versatile. You can make them on a Sunday evening and then use them as a grab and go breakfast all week long.
It just doesn’t get any better than that!
Are These Cupcakes Healthy Enough To Eat For Breakfast?
Not all blueberry pancake cupcakes are good for you. The recipes floating around the internet are nothing more than pancake flavored cupcakes, and cupcakes are definitely not a healthy meal replacement.
This recipe, however, is specifically designed to be healthy. It will provide you with a delicious, indulgent, good for you kind of way to start off your day without a doubt.
And that’s a good thing, because breakfast is one of the hardest meals to fit into the day. It is too easy to grab whatever you can get your hands on just before you run out the door for the day, only to regret making that poor choice later.
This recipe will eliminate that problem. And your whole family will absolutely love it!
So make yourself a batch, and then indulge in them guilt free. It’s going to be a great week where breakfast is concerned in your house.
Can I Use Any Berry In This Recipe?
Feel free to use other berries in your cupcakes if you prefer. Strawberries, raspberries, and blackberries are all excellent choices for these cupcakes.
You can also use dried fruit in this recipe. It makes a great berry replacement at those times of year when berries are in short supply.
Try substituting raisins, currants, cranberries, or apricots for the berries. Or better yet, create your favorite combination of them.
You can also substitute some fruits for the berries in this recipe. Soft fruits like peaches and pears would work really well.
Be sure to avoid hard fruit, like an apple, as the recipe has too short a baking time to properly cook them.
How Can I Top These Cupcakes?
There are so many great ways to top these cupcakes it’s impossible to list them all in this post.
Here is a list of a few different ideas to get your inspiration flowing. Look it over and then top them the way that makes your tummy rumble and your mouth drool …
- Swirl sweet thick plant based icing on top, lodge a piece of bacon inside the icing, drizzle a bit of pure maple syrup over the whole thing, and then add a few blueberries (recipe included in this post!)
- Swap out a simple plant based glaze or some whipped cream for the icing
- Replace the bacon with a piece of sausage link, a bit of breakfast ham, or some Canadian bacon
- Switch out the maple syrup for honey, agave syrup, or date syrup
- Spread the top with peanut butter and sliced bananas
- Mash up a few berries and mix them with syrup or peanut butter, then spread it on top of the cupcake like icing
- Slice the cupcake in half and spread peanut butter and/or fresh fruit spread on it
- Stir some cocoa powder into a peanut butter and honey blend and then use it in place of icing
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Remain mindful that the toppings are where you can too easily slide down a slippery slope and end up with an unhealthy pancake cupcake.
So, keep it light and healthy most of the time. Maybe, light and healthy all week and then a little more indulgent on Saturday morning (wink, wink).
6 Tips For Making This Recipe
MAKE AHEAD: If you know you’re going to have a busy week make these cupcakes on Sunday night so that you won’t have to worry about making breakfast all week.
INVOLVE THE KIDS: Decorating these cupcakes is a really fun activity for kids. They LOVE stuffing little berries and bits of bacon into the icing, so much more than sprinkles that they can’t get to stick! AND what kid doesn’t get excited about pouring syrup over something?!?!
You can do this together anytime, but it’s particularly nice for weekend mornings and snow days.
MAKE MINI’S: Make a mini version of these cupcakes for brunch get-togethers or to use on a breakfast charcuterie board. Everyone will love them and all you have to do is adjust the baking time a bit.
ROTATE YOUR PAN: Halfway through baking turn your pans around in the oven. This helps to promote even baking so that each cupcake will be moist and delicious.
COOL COMPLETELY: Allow your cupcakes to cool completely before you try to top them. Otherwise, your toppings will slide off and end up on the serving dish instead of sitting pretty on the cupcakes.
FREEZE FOR LATER: Cupcakes, including pancake cupcakes, freeze very nicely. Make a double batch and freeze half of them to pull out when you need them in a pinch.
Simply wrap them in plastic wrap and put them in a plastic container, then place them in the freezer until you need them.
Meet me in the comments and let me know what your favorite cupcakes are, and fill me in on any cupcake baking tips/tricks you know.
I’d love to chat all about it!
Recommended For You …
If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!
You can also show your support by tagging me on Facebook @sustainableslowliving and/or Instagram @slowlivingbydianegail when you post a pic of your finished dish.
Blueberry Pancake Cupcakes
Equipment
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Fork
- Whisk
- Cupcake liners
- Muffin pan
- Cake tester
- Cooling rack
- Food processor
- Piping bag
Ingredients
For Cupcakes:
- 2 1/3 cups all-purpose flour organic
- 2 3/4 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups plant milk unsweetened
- 1/8 cup olive oil extra virgin
- 2 tsps vanilla extract
- 2 eggs
- 1 egg yolk
- 1/2 cup salted butter melted, not hot
- 1 cup fresh blueberries
For Icing:
- 1 cup plant milk unsweetened
- 1 cup walnuts
- 16 pitted dates 8-10 if they are medjool
- 1/2 cup almond flour
- 1/2 cup oat flour
- 2 tsps vanilla extract
- 2 tbls tapioca starch
For Topping:
- 4 strips thick cut bacon fried
- 1/8 cup pure maple syrup
- 12 large blueberries
Instructions
For Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a fork to mix until well blended.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the plant milk, olive oil, and vanilla extract.
- Prepare Eggs and Butter: In a small mixing bowl, beat the eggs and melted butter with a fork. Make sure the butter is melted but not hot, as hot butter may partially cook the eggs.
- Combine Milk and Dry Mixture: Slowly pour the plant milk mixture into the dry ingredients, stirring gently with a fork as you go. Do not overmix — this should result in a slightly shaggy blend.
- Add Eggs and Butter: Gradually add the egg and butter mixture to the batter, stirring with a fork until well combined. The batter will be thick.
- Fold in Blueberries: Gently fold in the fresh blueberries until evenly distributed.
- Fill Cupcake Liners: Fill the cupcake liners almost to the top with the batter.
- Bake: Bake for 20 minutes or until a cake tester inserted into the center of a cupcake comes out clean.
- Cool: Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a cooling rack and allow to cool completely for about 1 hour before topping.
For Icing:
- Prepare Icing: While the cupcakes are cooling, add all icing ingredients to a high-powered food processor.
- Blend Until Smooth: Blend the mixture until smooth and well combined.
- Adjust Thickness if Needed: If the icing is too thin, gradually add oat flour, a little at a time, blending after each addition until the desired thickness is reached.
- Chill for Consistency: Transfer the mixture to the refrigerator while the cupcakes finish cooling. Chilling will help the icing firm up and create the perfect consistency for piping.
For Topping:
- Prepare Icing: Transfer the chilled icing to a piping bag.
- Pipe Icing: Pipe the icing onto the cooled cupcakes in a circular motion, starting from the outer edge and working toward the center.
- Add Maple Drizzle: Lightly drizzle pure maple syrup over the top of the icing.
- Garnish with Blueberry: Place a large blueberry in the center of each cupcake.
- Add Bacon: Insert a piece of crispy bacon into the icing, positioning it slightly to the side of the blueberry for a tasty, decorative finish.
Notes
- Melted, Not Hot Butter: Ensure the butter used in the batter is melted but not hot. Hot butter can partially cook the eggs, affecting the texture of the cupcakes.
- Liner Options: Parchment paper cupcake liners work best to prevent sticking. Alternatively, use a silicone muffin pan or lightly grease a metal muffin tin with coconut oil.
- No Piping Bag? No Problem! If you don’t have a piping bag, use a plastic baggie with the corner cut off for an easy DIY piping solution.
- Sweeten to Taste: If you prefer a slightly sweeter icing, add some maple syrup while blending.
- Crisp Your Bacon: For the best texture, make sure the bacon is extra crispy before adding it as a topping. This creates a satisfying crunch that balances the sweet and savory flavors.
I like how you made this recipe healthy! And your tips are great! Looks really delicious. I will try it this weekend! 🙂
Thanks Ada! I know you’re going to love it. I’ve made it 3 times so far and people are asking for it again, LOL!
Such a cool idea!! Love the bacon on top. 😉
Thanks Errika! The bacon really is a cute touch, right?!?! Not the healthiest part though!!
I’m so excited for you to try these Blueberry Pancake Cupcakes! They’re the perfect blend of sweet, salty, and fruity — just like a pancake breakfast in cupcake form! If you give them a try, I’d love to hear how they turn out for you. Don’t forget to leave a review below to share your thoughts or tips with others. And if you have any questions about the recipe, feel free to drop them in the comments— I’m always happy to help. Happy baking!