Blueberry Pancake Cupcakes

INGREDIENTS

For the cupcakes:

2 2/3 cups

all-purpose flour

2 3/4 tsp

baking powder

1 tsp

salt

14 tbsp

unsalted butter, at room temperature

1 cup

plus 2 tbsp. (8¼ oz) granulated sugar

1/2

cup (4 oz.) light brown sugar

large eggs plus 3 large egg yolks

1 tbsp

vanilla extract

3/4 cup

plus 2 tbsp. buttermilk

1 tbsp

pure maple syrup, plus more for brushing

1 3/4 cups

fresh blueberries, rinsed and dried

For the frosting:

2 cups

heavy cream

6 tbsp

confectioners’ sugar

To finish:

Fresh blueberry sauce

Pure maple syrup