Blueberry Pancake Cupcakes Recipe | King Arthur Baking

Ingredients

• 8 tablespoons (113g) unsalted butter, cut into large pieces
• 1 1/4 cups (150g) King Arthur Unbleached Cake Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1/4 cup (78g) maple syrup*
• 2 large eggs
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 teaspoon natural maple flavor
• 3/4 cup (170g) buttermilk
• 3 tablespoons (40g) light brown sugar or dark brown sugar, packed
• 1 tablespoon (7g) cornstarch or 2 1/4 teaspoons Instant Clearjel
• 1/8 teaspoon table salt
• 1 1/2 cups (210g) blueberries, fresh or frozen
• 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons (28g) water
• 8 tablespoons (113g) unsalted butter, softened
• 2 to 2 1/2 cups (227g to 283g) confectioners' sugar, sifted
• 2 tablespoons (39g) maple syrup, plus more for drizzling
• 1/2 teaspoon natural maple flavor, plus more as needed
• 1 teaspoon milk or water, plus more as needed