pancake cupcake recipe

Blueberry Cupcakes with Maple Buttercream Frosting

gluten free blueberry cupcakes with maple buttercream
When I first started working on this recipe, it reminded me of muffins. The main difference – sugar of course. These are very moist cupcakes and remind me of pancakes with syrup! Wouldn’t they be great for a birthday treat for breakfast?

As always I wrote the recipe gluten free but have noted the quick changes to make it with regular flour! Enjoy!

Ingredients:

  • 1 cup White Rice Flour*
  • 1/2 cup Tapioca Starch *
  • 3/4 cup Sugar
  • 1/4 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 stick Butter melted
  • 1 Rgg
  • 3/4 cup Buttermilk
  • 1/4 cup Milk
  • 1 cup Blueberries – washed
  • 1 tbs White Rice Flour separated

*To make this non-gluten free us 1 1/2 cups all purpose flour

Directions: 

  1. Preheat your oven to 350 degrees.
  2. In a large bowl whisk together your flour, tapioca starch, sugar, baking soda, baking powder and salt.
  3. In your mixer combine your melted butter and egg. Add your milk and buttermilk.
  4. Slowly combine your dry into your wet ingredients.
  5. Toss your washed berries in your 1 tbs of white rice flour. Slowly stir into your combined mixture.
  6. Bake for 20-24 minutes until a toothpick comes out clean.

Maple Buttercream Frosting Ingredients

  • 1 stick Butter – room temperature
  • 3 cups Powdered Sugar*
  • 1/4 cup Milk
  • 1/3 cup Maple Syrup

*I added additional powder sugar because it was a bit too soft for me.

Directions

  1. Combine all ingredients in your mixer. Beat until Smooth
  2. Top with fresh blueberries if desired!

This recipe is part of the Food Challenge with two other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Blueberry Cupcakes with Maple Buttercream Frosting

Blueberry Cupcakes with Maple Buttercream Frosting

Ingredients

  • 1 cup White Rice Flour*
  • 1/2 cup Tapioca Starch *
  • 3/4 cup Sugar
  • 1/4 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 stick Butter melted
  • 1 Rgg
  • 3/4 cup Buttermilk
  • 1/4 cup Milk
  • 1 cup Blueberries - washed
  • 1 tbs White Rice Flour separated

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large bowl whisk together your flour, tapioca starch, sugar, baking soda, baking powder and salt.
  3. In your mixer combine your melted butter and egg. Add your milk and buttermilk.
  4. Slowly combine your dry into your wet ingredients.
  5. Toss your washed berries in your 1 tbs of white rice flour. Slowly stir into your combined mixture.
  6. Bake for 20-24 minutes until a toothpick comes out clean.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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