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Dessert for breakfast, anyone? Your breakfast routine, now with more frosting.

Pancake Cupcakes


  • 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

  • Buttercream:

  • 2 cups unsalted butter

  • 1 tablespoon maple syrup

  • 5 cups confectioner's sugar

  • Mini pancakes

  • Small squares of butter

  • Maple syrup, for drizzling


  1. To make the cupcakes: Whisk together the flour, baking powder, and salt. Set aside. 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. 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.

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

  3. To assemble, using a star-shaped piping tip, pipe some buttercream onto each cupcake. Top with 2 or 3 mini pancakes and a square of butter. Drizzle some maple syrup on top and enjoy!

Pancake Cupcakes




Daily food & travel inspiration in your inbox

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