Check out the full recipe here!
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
2 cups unsalted butter
1 tablespoon maple syrup
5 cups confectioner's sugar
Like Air Puffcorn Pancake
Maple Syrup, for drizzling
Pancake Cupcakes: Whisk together the flour, baking powder, and salt. Set aside.
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.
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.
Buttercream Frosting: Cream the butter with an electric mixer until pale and fluffy. Add the maple syrup and beat until fully combined.
Add the confectioner's sugar one cup at a time, then beat for 2-3 minutes until fluffy.
To assemble, using a star-shaped piping tip, pipe some buttercream onto each cupcake.
Top each cupcake with Like Air Pancake puffcorn. Drizzle some maple syrup on top and enjoy!