Pancake cupcakes!

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If you’re anything like me, you hear your mom’s voice in your head when you think about eating a cupcake for breakfast.  A muffin for breakfast is perfectly ok, but add some frosting and suddenly it’s a no no.  Well, then this recipe from Butter Hearts Sugar is the answer to our prayers!  Cupcakes made from pancake mix with maple syrup frosting.  Absolutely perfect!  I’ll have mine with a side of bacon please.

Pancake Cupcakes

For the Cupcakes

2 cups pancake mix

1 cup milk

Mini pancakes (3 per cupcake, made following the instructions on the pancake mixture)

Maple syrup

To make the cupcakes- preheat oven to 325 f and line a 12 hole cupcake tray with cupcake papers.
Add the pancake mix and milk in a medium bowl, Stir together until smooth. Divide the mix evenly between the cupcake pans.
Bake for 12 minutes, until the cupcakes are puffy and bounce back when poked. Allow the cupcakes to cool on a wire rack.
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Pipe a swirl of frosting onto each of the cupcakes using a large star tip.
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Stack 3 mini pancakes together with a little frosting in between to keep them in place.
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Top each cupcake with a mini stack of pancakes and finish with a little drizzle of maple syrup.
  
For the Maple Syrup Frosting
100 grams (about 7 tablespoons) unsalted butter (softened)
400 grams icing sugar  (about 3 1/4 cups of confectioners sugar)
6 tablespoons maple syrup
To make the frosting- add the butter, sugar and syrup together in a mixing bowl. Beat all the ingredients until light and fluffy.
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3 thoughts on “Pancake cupcakes!”

    • Make sure you are using good quality butter and it has softened prior to making the frosting. If the frosting is too thin, try adding a bit more powdered sugar until it reaches the right consistency

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