Pancake puffcorn cupcakes by cooking panda

Check out the full recipe here!

Ingredients:

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

Topping:

• Like Air Puffcorn Pancake

• Maple Syrup, for drizzling

Instructions:

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 each cupcake with Like Air Pancake puffcorn. Drizzle some maple syrup on top and enjoy!