Blueberry Pancake Cupcakes With Maple Cream Cheese Frosting

My aunt gave me some beautiful organic blueberries last week so I decided to make some grain free cupcakes with them, even though I was tempted to sit and eat all of them because I just love blueberries 🙂

I used my basic vanilla cupcake recipe adding blueberries and spices to give it a nice blueberry pancake flavor and then I used my new cream cheese recipe and maple extract to make a maple cream cheese frosting. Oh how I’ve missed cream cheese frosting!

Everyone in my family loved them (including me, I ate WAY too many). My kids kept saying “I love your delicious cupcakes mommy!” When they started using the word delicious, I don’t know. But I’m sure glad they liked them.

Helpful Hints:

-You can also use my cream cheese frosting that’s soy, sugar (honey sweetened), and dairy free!!!


Blueberry Pancake Cupcakes With Maple Cream Cheese Frosting
 
Ingredients
Cupcakes:
  • ½ C Earth Balance Butter or Ghee, Room Temperature
  • ⅔ C Sugar or coconut palm sugar
  • 3 Large Eggs, Room Temperature
  • 1¼ C Blanched Almond Flour, Honeyville Brand
  • ¾ C Tapioca Flour or arrowroot
  • ½ Tsp. Xanthan Gum
  • 1½ Tsp. Baking Powder
  • ¼ Tsp. Sea Salt
  • 2 Tsp. Ground Cinnamon + extra for decoration
  • ½ Tsp. Nutmeg
  • 1 Tbsp. Pure Vanilla
  • ¼ C Non-Dairy Milk
  • 1 C Frozen or Fresh Blueberries + extra for decoration (if using frozen, mix berries with 1 Tbsp arrowroot before adding to batter)
Maple Cream Cheese Frosting (see link above for Paleo "Cream Cheese" Frosting):
  • ½ C Earth Balance Butter or Ghee, Room Temperature (not in microwave)
  • 8 oz. Dairy Free Cream Cheese (see link above for dairy free recipe, about ¾ of the recipe is 8 oz.), room temperature
  • 2 Tsp. Maple Extract (you can sub 1 T maple syrup but it won't taste as strong)
  • 4 C Powdered Sugar*
  • Non-Dairy Milk, If Needed
Instructions
  1. Preheat oven to 350 degrees. Set out the cream cheese, eggs, and butter for the cupcakes and frosting so they will come to room temperature.
  2. Whisk together all of the dry ingredients except the sugar.
  3. Beat together the butter and sugar on high until well combined.
  4. Add the eggs, one at a time, scraping down the bowl as necessary.
  5. Slowly add the dry ingredients and the milk until well combined. Then, fold in the blueberries.
  6. Line a muffin tin with baking cups and fill each cup ⅔ full.
*I tried to evenly divide my batter into 12 cups but, as you can see from the picture below, they were overflowing and odd shaped. So I would recommend only filling ⅔ full. This should make approximately 15 cupcakes.
  1. Bake 17 - 20 minutes. Allow to sit in pan 2 minutes, then transfer to wire rack to cool completely. (They really need to cool completely to finish setting up)
Frosting:
  1. Beat together the cream cheese and butter until light and fluffy.
  2. Add in the maple extract, powdered sugar, and milk if needed to thin.
  3. Ice cupcakes and garnish with cinnamon and a blueberry. Enjoy!


This post is part of Slightly Indulgent Tuesday

 

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3 responses to “Blueberry Pancake Cupcakes With Maple Cream Cheese Frosting

  1. You have hit this one out of the park!! Not only do these look sooo good, and I’m sure they taste just as good so I can’t wait to try them, but the pic looks fantastic!

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