Pancake Cupcakes With Maple Frosting Recipe

Pancake cupcakes
Pancake cupcakes with maple frosting Diana Rattray
Prep: 20 mins
Cook: 18 mins
Total: 38 mins
Servings: 12 servings
Yield: 12 cupcakes
Nutrition Facts (per serving)
370 Calories
14g Fat
59g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 370
% Daily Value*
Total Fat 14g 17%
Saturated Fat 8g 41%
Cholesterol 65mg 22%
Sodium 346mg 15%
Total Carbohydrate 59g 21%
Dietary Fiber 1g 2%
Total Sugars 42g
Protein 4g
Vitamin C 0mg 1%
Calcium 79mg 6%
Iron 1mg 7%
Potassium 89mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pancake batter cupcakes are far less sweet than most cupcakes, and the sweet maple frosting makes them a perfect combination. Top with a piece of maple brown sugar bacon or a little cinnamon sugar. The darkest grade of maple syrup will be the most flavorful. 

Maple flakes are made with pure maple syrup. If you have some, sprinkle some over the frosting. If you like these, try your hand at other Autumnal cupcakes like carrot cupcakes with vanilla cream cheese frosting, pumpkin cupcakes, or butter pecan cupcakes with brown sugar frosting.



  • 2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup granulated sugar

  • 1 cup buttermilk

  • 2 large eggs

  • 4 tablespoons (1/4 cup) unsalted butter, melted

  • 1/4 teaspoon maple extract, optional

  • 1/2 teaspoon pure vanilla extract

Maple Frosting:

  • 1/2 cup (4 ounces) unsalted butter, room temperature

  • 5 tablespoons maple syrup, Grade B or dark

  • 3 to 3 1/2 cups confectioners' sugar

  • 2 tablespoons heavy whipping cream

  • 1/4 teaspoon maple extract, optional

  • 1/2 teaspoon pure vanilla extract

Steps to Make It


  1. If using cupcake papers, spray lightly with nonstick cooking spray. Line a 12-cup muffin tin with the prepared cupcake papers. Or grease and flour the cups or spray with baking spray.

  2. Heat the oven to 375 F.

  3. In a bowl combine the flour, baking powder, baking soda, salt, and sugar.

  4. In a large bowl, whisk the buttermilk with the eggs and melted cooled butter until smooth. Whisk in the flavoring(s). Stir in the flour mixture until smooth. Spoon into the prepared pan, filling cups or papers about 2/3 full.

  5. Bake for 16 to 18 minutes, or until lightly browned. Cool in pan on a rack for 10 minutes, then remove the cupcakes to a rack to cool completely.


  1. In a mixing bowl with an electric mixer, beat the butter with 1 cup of confectioners' sugar until smooth and light. Add the maple syrup and 2 more cups of confectioners' sugar, along with 2 tablespoons of cream, and the maple and vanilla extracts. Beat until light and fluffy, adding more confectioners' sugar or cream, as needed.

  2. Pipe or spread the frosting onto the cooled cupcakes.