Side Pannel
Cinnamon Pancake Cupcakes with Maple Cream Cheese Frosting
Cinnamon Pancake Cupcakes with Maple Cream Cheese Frosting
- Recipe Submitted by maryjosh on 10/20/2016
Ingredients List
- cupcakes:
- 1C Hungry Jack buttermilk pancake mix
- 1/4C granulated sugar
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 large egg
- 2Tb unsalted butter, melted
- 1/3C milk
- mini pancake toppers:
- 1C Hungry Jack buttermilk pancake mix
- 1/4C granulated sugar
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 large egg
- 2Tb unsalted butter, melted
- 1/3C milk
- frosting:
- 4oz cream cheese, softened
- 2Tb unsalted butter, softened
- 2Tb Hungry Jack original syrup
- 2 1/2C powdered sugar
Directions
Preheat oven to 350°F. Line a cupcake pan with 6 paper liners.
In a medium bowl, combine dry ingredients. Using a rubber spatula, mix in egg, butter and milk. Stir and fold batter together to mix well.
Use a large cookie scoop leveled off to divide batter equally between 6 paper liners.
Bake for 20 minutes. Cool in pan until cool enough to touch. Transfer to a wire rack to cool completely.
If making pancake toppers, heat a large nonstick griddle to 350°F. Follow directions in step 2 to create pancake batter.
Use a small cookie scoop to drop dollops of batter onto the preheated griddle. Gently spread out the batter into a circle and slightly flatten. Cook for 90 seconds to 2 minutes before flipping and cooking for an additional minute, or until golden brown. Cool on a baking sheet. Repeat with remaining batter.
In a large bowl or stand mixer, beat together cream cheese and butter. Mix in the maple syrup. Finally, mix in the powdered sugar in small batches until fully combined. Transfer to a large piping bag fit with a desired tip. Pipe frosting onto cooled cupcakes. Top off with a pancake. Smear a small amount of frosting in the center of the first pancake before adding a second pancake.
Serve with a drizzle of maple syrup.
In a medium bowl, combine dry ingredients. Using a rubber spatula, mix in egg, butter and milk. Stir and fold batter together to mix well.
Use a large cookie scoop leveled off to divide batter equally between 6 paper liners.
Bake for 20 minutes. Cool in pan until cool enough to touch. Transfer to a wire rack to cool completely.
If making pancake toppers, heat a large nonstick griddle to 350°F. Follow directions in step 2 to create pancake batter.
Use a small cookie scoop to drop dollops of batter onto the preheated griddle. Gently spread out the batter into a circle and slightly flatten. Cook for 90 seconds to 2 minutes before flipping and cooking for an additional minute, or until golden brown. Cool on a baking sheet. Repeat with remaining batter.
In a large bowl or stand mixer, beat together cream cheese and butter. Mix in the maple syrup. Finally, mix in the powdered sugar in small batches until fully combined. Transfer to a large piping bag fit with a desired tip. Pipe frosting onto cooled cupcakes. Top off with a pancake. Smear a small amount of frosting in the center of the first pancake before adding a second pancake.
Serve with a drizzle of maple syrup.
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