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
Homemade sugar glaze use 1 cup confectioners sugar with some milk to thin to desired consistency, then add maple extract for flavor
Serves: 12
  • 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
  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
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
Recipe by Gretchen's Bakery at