Pancake Cupcakes Image

Pancake Cupcakes

Sugar Fix - "Pancake Palooza"

10
Prep Time
(Minutes)
30
Cook Time
(Minutes)

Ingredients

Pancake Cupcakes

  • 3/4 cup buttermilk
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 2 1/4 cups light brown sugar
  • 4 large eggs
  • 2 tablespoons maple syrup
  • Mini pancakes
  • Small squares of butter
  • Maple syrup, for drizzling

Buttercream Frosting

  • 2 cups unsalted butter
  • 1 tablespoon maple syrup
  • 5 cups confectioner's sugar

Steps

Pancake Cupcakes

  1. Whisk together the flour, baking powder, and salt. Set aside.
  2. Cream the butter and brown sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating with each addition. Add the maple syrup. Add the flour mixture in 3 additions, alternating with the buttermilk.
  3. Pour the batter into a lined muffin tin. Bake at 325F for 30 minutes, or until a skewer inserted into the cupcakes comes out clean. Transfer to a wire rack and cool completely.
  4. To assemble, using a star-shaped piping tip, pipe some buttercream onto each cupcake.
  5. Top with 2 or 3 mini pancakes and a square of butter. Drizzle some maple syrup on top and enjoy!

Buttercream Frosting

  1. Cream the butter with an electric mixer until pale and fluffy. Add the maple syrup and beat until fully combined.
  2. Add the confectioner's sugar one cup at a time, then beat for 2-3 minutes until fluffy.