Maple Pancake Cupcakes
Mini flapjacks are a fun clue to the flavor of these cupcakes!
Servings: 12 cupcakes
Calories: 603kcal
Ingredients
- 2 1/4 C all-purpose gluten-free flour Glutino brand works fabulously
- 1 tsp. salt
- 1 tsp. baking soda
- 3 tsp. baking powder
- 1 tsp. xanthan gum
- 1 1/4 C sugar
- 1/4 C butter melted
- 2 eggs
- 1/2 C real maple syrup
- prepared gluten-free pancake mix Glutino brand is great
- 1/2 C butter
- 2 C powdered sugar
- 2 T real maple syrup
For maple buttermilk:
- 1/2 C butter
- 3/4 C sugar
- 1/2 C buttermilk
- 1 T maple syrup
- 1 tsp. baking soda
Instructions
- Preheat oven to 350°
- Meanwhile, prepare cupcake pan with baking cups
- In a bowl, combine first five ingredient
- In a stand mixer, beat butter and sugar until fluffy then add eggs one at a time
- Mix in the maple syrup
- Fill cupcake liners 2/3 full with cake batter
- Bake at 350° for 18-22 minutes or until toothpick inserted comes out clean.
- While the cupcakes are baking, prepare the frosting
- Beat butter until fluffy
- Mix in maple syrup
- Slowly add in the powdered sugar
- *If it is too thick, add milk to thin it out
- Fry up mini gluten-free pancakes, about 1 inch by 1 inch
- After the cupcakes have cooled, top with maple frosting and then mini gluten-free pancakes
- Top that with more butter and maple buttermilk syrup
- Syrup
- Bring butter, sugar and buttermilk to a boil. Remove from heat and add maple syrup and baking soda. Serve hot over pancakes.
Nutrition
Calories: 603kcal | Carbohydrates: 94g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 780mg | Potassium: 265mg | Fiber: 3g | Sugar: 65g | Vitamin A: 740IU | Vitamin C: 0.2mg | Calcium: 191mg | Iron: 1.5mg