Pancake Puffcorn Cupcakes

Pancake Puffcorn Cupcakes

Serves: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 30 minutes
Pancake Puffcorn Cupcakes


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
Buttercream Frosting:
  • 2 cups unsalted butter
  • 1 tablespoon maple syrup
  • 5 cups confectioner's sugar
  • Like Air Puffcorn Pancake
  • Maple Syrup, for drizzling


Print This Recipe
  1. Pancake Cupcakes: 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. Buttercream Frosting: Cream the butter with an electric mixer until pale and fluffy. Add the maple syrup and beat until fully combined.
  5. Add the confectioner's sugar one cup at a time, then beat for 2-3 minutes until fluffy.
  6. To assemble, using a star-shaped piping tip, pipe some buttercream onto each cupcake.
  7. Top with Like Air Puffcorn Pancake. Drizzle some maple syrup on top and enjoy!