Remember when our very own designer Caitlyn made those amazing Samoa Girl Scout Cookies from scratch? She has done it again and brought our whole office these adorable and so-delicious-we-can’t-put-them-down mini cupcakes. They taste just like pancakes covered in maple syrup, sans the need for a plate and fork! We love the idea of a brunch-style trunk show with bagels, coffee, mimosas, etc. — and these would be a great way to incorporate the idea of pancakes into the mix, minus the mess! Here’s how she did it (modified recipe with help from Your Cup of Cake):

What you’ll need…

• 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 teaspoon vanilla
• 1 ½ cups frozen blueberries

 

• ½ cup butter, softened
• 8 ounces cream cheese
• 2 teaspoons Mapleine (maple flavoring)
• 4 cups powdered sugar
• Milk, as needed

 

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.

7. 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.