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Pancake Cupcakes With Maple Frosting


Pancake Cupcakes With Maple Frosting

Pancake Cupcakes With Maple Frosting

Photo of Pancake Cupcakes With Maple Frosting © Diana Rattray
These pancake batter cupcakes are far less sweet than most cupcakes, and the sweet maple frosting makes them a perfect combination. Top with a piece of Maple Brown Sugar Bacon or a little cinnamon sugar. Grade B maple syrup has stronger maple flavor and can be found online. If you don't have grade B, use dark amber and the maple flavoring.

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Yield: Makes 1 Dozen Cupcakes


  • ***Cupcakes***
  • 2 cups all-purpose flour, about 9 ounces
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons granulated sugar
  • 1 cup buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1/4 teaspoon maple extract, optional
  • 1/2 teaspoon vanilla extract
  • ***Maple Frosting***
  • 1/2 cup butter, room temperature
  • 3 to 3 1/2 cups confectioners' sugar
  • 5 tablespoons Grade B or dark maple syrup
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon maple extract, optional
  • 1/2 teaspoon vanilla extract


Cupcakes: If using cupcake papers, spray lightly with nonstick cooking spray. Line a 12-cup muffin tin with the prepared cupcake papers. Or, grease and flour the cups or spray with baking spray.

Heat the oven to 375°.

In a bowl combine the flour, baking powder, baking soda, salt, and sugar.

In a large bowl, whisk the buttermilk with the eggs and melted cooled butter until smooth. Whisk in the flavoring(s). Stir in the flour mixture until smooth. Spoon into the prepared pan, filling cups or papers about 2/3 full.

Bake for 16 to 18 minutes, or until lightly browned. Cool in pan on a rack for 10 minutes, then remove the cupcakes to a rack to cool completely.

Frosting: In a mixing bowl with electric mixer, beat the butter with 1 cup of confectioners' sugar until smooth and light. Add the maple syrup and 2 more cups of confectioners' sugar, along with 2 tablespoons of cream, and the maple and vanilla extracts. Beat until light and fluffy, adding more confectioners' sugar or cream, as needed.

Pipe or spread onto cooled cupcakes.

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