Blueberry Pancake Cupcakes

kingarthurbaking.com

Beth

Maple brown butter cake

8 tablespoons (113g) unsalted butter, cut into large pieces

1 ¼ cups (150g) King Arthur Unbleached Cake Flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup (106g) light brown sugar or dark brown sugar, packed

¼ cup (78g) maple syrup*

2 large eggs

1 teaspoon King Arthur Pure Vanilla Extract

½ teaspoon maple flavor

¾ cup (170g) buttermilk

Blueberry filling

3 tablespoons (40g) light brown sugar or dark brown sugar, packed

1 tablespoon (7g) cornstarch or 2 ¼ teaspoons Instant ClearJel

⅛ teaspoon salt

1 ½ cups (210g) blueberries, fresh or frozen

1 ½ teaspoons fresh lemon juice

2 tablespoons (28g) water

Maple buttercream

8 tablespoons (113g) unsalted butter, softened

2 to 2 ½ cups (227g to 283g) confectioners' sugar, sifted

2 tablespoons (39g) maple syrup, plus more for drizzling

½ teaspoon maple flavor, plus more as needed

1 teaspoon milk or water, plus more as needed

¼ teaspoon salt

note: Use amber rich or dark robust maple syrup for the best maple flavor.

Directions at kingarthurbaking.com

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