When I was planning the menu for Clara’s birthday party, there were a couple items that I knew we had to serve. One was the chicken and waffles I posted last week, and the other was these cupcakes. Though I toyed around with the idea of having a pancake bar, I decided on these because a) I knew they’d taste awesome and b) because they’re super fun.
The cupcake shop I worked at before Clara was born had a blueberry pancake cupcake that I loved (but seriously, I loved all the flavors there), and I knew I wanted to recreate it for the party. I mean, what’s brunch without some type of pancakes, right?
The base of these cupcakes is a vanilla cake studded with fresh blueberries. They’re topped with maple cream cheese frosting and then drizzled with maple caramel sauce, which is a nod to the maple syrup we love on pancakes. I’ve seen cupcakes like this frosted a number of different ways, but I chose the maple cream cheese because that’s how we made them at the shop I worked at and because, you know, it’s totally delicious. I had to stop myself from eating one of these for a pre-party breakfast.