Blueberry Pancake Cupcakes with Maple Cream

Blueberry Pancake Cupcakes with Maple Glaze

 

Whoever said you can’t have cupcakes for breakfast has never tried my Blueberry Pancake Cupcakes with Maple Cream and Maple glaze!

This is a breakfast of champions!

Here is my new recipe for egg free dairy free cinnamon blueberry cupcakes that are so light, so airy, so tender they will transcend you to cupcake heaven!

Blueberry Pancake Cupcakes with Maple Glaze

Or better yet the House of Pancakes will get a run for their money after tasting these bad boys!

Packed with so much flavor from cinnamon in the cupcakes loaded with blueberries and piled with maple buttercream and maple glaze!

A little starburst for “the butter pat” but be sure if you are 100% vegan you get starburst from the UK since here in the USA they are putting gelatin in it! Bleck! Boo!

Or you can simply make the butter pat out of fondant.


5.0 from 2 reviews
Blueberry Pancake Cupcakes with Maple Cream
 
Prep time
Cook time
Total time
 
EGG REPLACER :1 egg= Egg Replacer 1½ tsp plus 2 Tablespoons warm water
Prepare a half recipe vegan version buttercream ahead of time and add 3 teaspoons of maple extract
Cube Fondant is the best commercial productto use but if you prefer to use a homemade sugar glaze use 1 cup confectioners sugar with some milk to thin to desired consistency
Serves: 12
Ingredients
  • Shortening 4 Tablespoons (56g)
  • Cake Flour 1½ cups (180g)
  • Light Brown Sugar ½ cup + 2 Tablespoons (130g)
  • Baking Powder 2 ¼ teaspoons (9g)
  • Egg Replacer 1 teaspoon
  • Salt ¼ teaspoon
  • Almond Milk ¾ cup 180ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ground Cinnamon ½ teaspoon
  • Blueberries 1 cup
Instructions
  1. Combine all the dry ingredients including the light brown sugar and the egg replacer in a mixing bowl and blend well.
  2. Combine the almond milk with the vanilla extract
  3. Add the shortening to the dry ingredients on the mixer bowl and blend on medium speed to a measly consistency
  4. Slowly add the almond milk while mixing on medium speed until all is incorporated, then whip on high speed for 30 - 45 seconds
  5. Portion the batter into the cupcake liners and then sprinkle the blueberries on top, press them slightly down into the batter but so that they remain seen.
  6. Bake immediately at 350°F preheated oven for approximately 22minutes or until they start to get golden browned and springy to the touch when gently pressed in the centers.
  7. Cool completely while you prepare the maple buttercream
  8. Next warm the cube fondant and add 2 teaspoons of maple extract to thin out with a teaspoon of water
  9. Decorate the cupcakes as shown in the video
Notes
Cupcakes with maple cream icing can be kept at room temperature in an airtight container for up to 4 days

Refrigerate for longer storage up to 1 week

Un-iced cupcakes can be frozen for up to 2 months wrapped well
 

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20 Comments

  1. D’oh! Just got back from the supermarket and you send me this! Missing some ingredients (sugar) so I’m off again. These look delicious and I will definitely be making them later. Are you sure you can’t post that cube fondant to HK? I can’t get anything like it here.

  2. Wow! The cupcake is so light and airy compared to the usual dense (or gummy) vegan baking recipes and it doesn’t use expensive Earth Balance sticks which are virtually impossible to find in my local area. Yea!! I made the non-vegan icing for half the batch and my New England hubby loved the combination of maple with blueberries and gobbled the batch. Thank you for a vegan recipe that works!

  3. Hi Ms. G,
    These were a hit with my granddaughters. You do such fine work thank you for sharing.
    Have not seen your emails on Thursday or Sunday for awhile. Where are you?

    1. 1 egg =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth

      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

  4. Hello Gretchen,
    I loves all of your cake recipes and it’s always turn out perfect for me every times I baked. Thank you so much for sharing. However, I want to supprise one of my friend birthday with a gluten free cake (she get real sick if she eats anything gluten). Do you have any suggestions for gluten free flour? And do I need to change anything in the recipes if I use gluten free flour? Thank you very much

    1. Hi Thanks! I do not do much GF baking, but many who do have told me that my recipes work great with a GF mix

  5. Am I mixing the egg replacer with water or just adding it dry to the other dry ingredients? I want to make this into a small bundt cake this weekend.

    1. Ohh good question! Sorry about that I didnt realize I was so unclear, add to the dry ingredients no need to add water here

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