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
Bring butter, sugar and buttermilk to a boil. Remove from heat and add maple syrup and baking soda. Serve hot over pancakes.