Buttermilk Pancake Cupcakes with Maple Frostings
Jul 23, 2014 04:00PM ● Published by Cate Reynolds
1 cup flour
½ tsp. baking soda
1/3 cup sugar
1 tsp. baking powder
½ cup buttermilk, room temperature
2 Tbsp. melted butter
1 tsp. vanilla
2 sticks butter, softened
2 cups powdered sugar
¼ cup pure maple syrup
Preheat oven to 350 degrees and line a muffin tin with liners. Combine flour, baking soda, sugar and baking powder and whisk. Whisk together wet ingredients and fold into the dry. There will still be some lumps, as with a regular pancake. Fill into the tins, about ¾ to the top. Bake for 13 to 16 minutes until fully cooked. Cool completely before frosting.
To make frosting, beat butter in a mixer until whipped. Add in powdered sugar and beat on low until fully combined. Add in the maple syrup and beat to combine. Transfer to a piping bag fitted with a star tip and pipe onto the cooled cupcakes. Sprinkle with sanding sugar or crystals.
Makes 7 cupcakes