Delicious DIY Maple Syrup Cupcake For Breakfast

You can totally have cupcakes for breakfast when breakfast is in the cupcake. To make the cupcakes, you should use your favorite cupcakes batter, be it boxed or homemade. You’ll need at least 2 cups to get enough silver-dollar cupcakes for the cupcakes. While this recipe uses blueberries, you could also try making the cupcakes with raspberries or chocolate chips.

- For the pancakes:

   2 cups pancake batter, made as directed on the box
   1 cup fresh blueberries

- For the cupcakes:

   ¾ cup (1½ sticks) unsalted butter, at room temperature
   1½ cups granulated sugar
   3 large eggs
   2 tsp vanilla extract
   2 tsp baking powder
   ½ tsp baking soda
   ¼ tsp salt
   2½ cups unbleached all-purpose flour
   1⅓ cups whole milk
   Maple syrup, for serving

DIRECTIONS

   To make the pancakes, heat a skillet or a nonstick frying pan over medium-high heat. When it’s hot, drop heaping tablespoons of the prepared pancake batter onto the pan, making 20 small (2-inch) pancakes. While the pancake batter begins to set around the edges, drop 3 or 4 blueberries into each pancake. Once bubbles have formed in the pancake batter and the bottom of the pancakes are golden brown (it will take only a few minutes), flip the pancakes over and continue to cook them until the other side is also golden brown. Remove the pancakes from the heat and set aside.

   To make the cupcakes, preheat the oven to 350°F and line 2 standard muffin tins with 20 paper liners. Use a stand mixer fitted with the paddle attachment or a hand mixer on medium speed to combine the butter and sugar for 90 seconds, until fluffy. Add the eggs, one at a time, mixing in each egg completely before adding the next. Use a spatula to scrape down the sides of the bowl. Then, with the mixer on medium-low speed, add the vanilla, baking powder, baking soda, and salt. Turn the mixer up to medium-high speed and mix for an additional 30 seconds, so all the ingredients are well combined. Finally, add the flour, ½ cup at a time, alternately with the milk, ⅓ cup at a time, mixing until each addition is fully incorporated before adding the next. Scrape down the sides of the bowl again and continue to mix the batter on medium-high speed for 30 seconds, until smooth and creamy.

   Pour the batter into each cup in the prepared tins so they’re about half full. Place a pancake in the center of the cup and press it gently into the batter. (You could also put the pancake inside the cupcake—put a heaping tablespoon of batter into the cup, then the pancake, then another tablespoon of batter—but I like to leave the pancake on the top because it looks cuter that way.) Bake for about 25 minutes, until the cupcakes have turned golden brown and they spring back when you gently press your finger into the top of the pancake. Allow the cupcakes to cool in the tins for at least 10 minutes before moving them to a wire rack to cool. Right before serving the cupcakes, drizzle them with some maple syrup (or whatever it is you like to put on top of your pancakes).


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