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Pancake Cupcakes

Tastemade

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

Recipe

Ingredients

  • Cupcakes:
  • 3/4 cup buttermilk
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup unsalted butter, softened
  • 2 1/4 cups light brown sugar
  • 4 large eggs
  • 2 tbsp maple syrup
  • Buttercream:
  • 2 cups unsalted butter
  • 1 tbsp maple syrup
  • 5 cups confectioner’s sugar
  • Mini pancakes
  • small squares of butter
  • maple syrup, for drizzling

Let's get Cooking...

  1. Make the cupcakes: 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!