Blueberry Pancake Cupcakes w/ Maple Buttercream

Blueberry Pancake Cupcakes

yourcupofcake

Blueberry Pancake Cupcakes:

1 cup butter, softened

1 ½ cup sugar

3 eggs

2 egg whites

3 1/3 cup flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 tablespoon cinnamon

½ teaspoon nutmeg

1 cup sour cream

1/3 cup milk

1 tablespoon vanilla

1 ½ cups fresh or frozen blueberries

Maple Buttercream:

½ cup butter, softened

8 ounces cream cheese

2 teaspoons Mapleine  (maple flavoring)

4 cups powdered sugar

Milk, as needed

Cinnamon sugar and fresh blueberries to decorate

Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake.  It is absolutely divine.

Directions:

1.     Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)

2.    Beat butter and sugar until light and fluffy.

3.    On low speed, add eggs and egg whites one at a time until each in fully incorporated.

4.    In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

5.    Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream).  Let each ingredient fully mix in before adding another, still be careful not to over mix.

6.   Fold in blueberries.    Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean.   Maple Buttercream: Beat butter and cream cheese until light and fluffy.  Add maple flavoring and powdered sugar and let beat again.  If needed, add 1 tablespoon of milk to loosen.

7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

- See more at: http://www.yourcupofcake.com/2011/08/blueberry-pancake-cupcakes.html#more/

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Recipe and photo from HERE

Ingredients:

1 1/4 cup all-purpose flour

2 tbsp. brown sugar

2 tsp. baking powder

1/4 tsp salt

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tbsp vegetable oil or melted butter

Directions:

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with fork to combine.  Mix together the milk, pumpkin puree, egg and oil/butter in a smaller bowl.  Add wet ingredients to the dry and whisk together until just combined.  The batter may still have a few lumps -- that's okay!

Greese with pam or butter and finish making on your griddle!   Serve with cinnamon sugar, maple syrup, and/or whipped cream.

YUM!  Reminds me of Thanksgiving. :)

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes
Photo & Recipe from pickycook.com

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons (I only used 2 because I don't really like the chunks of peel. then I squeezed a little extra juice from the lemon)
2 cups buttermilk
2 large eggs, lightly beaten
2 Tablespoons butter, melted.

Combine flour, sugar, baking powder, baking soda, salt in a large bowl.  In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds.  Add the wet to the dry.  Stir all ingredients until they are just combined.  Don't worry if the batter is a bit lumpy, you don't want to over mix.  Heat skillet, pan or griddle to medium-hot and brush with butter or pam.  Pour about 1/3 cup batter and wait until pancake bottom is deep golden in color then flip with spatula and cook other side until golden and cooked through.

Healthy Breakfast Peanut Butter Banana Oatmeal Squares

This is so yummy and pretty healthy too.  There is 1/4 c. of the brown sugar, but it's for the whole pan.  I read that you could substitute it for apple sauce, but I didn't do that because A. it's a liquid so there's no way it's a good substitute and B. do you know how much sugar is in apple sauce?

Peanut Butter Banana Oatmeal Squares

By: Gingerbread Bagels

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.

Cut into squares and enjoy!