Day 118 – Maple Buttermilk Pancake Cupcakes

26 Nov

I love breakfast.  I love pancakes.  Waffles.  Maple Syrup.  Bacon.  Sausage.  Seriously!  Love breakfast.  So, I couldn’t believe when I found these Maple Buttermilk Pancake Cupcakes (recipe below from The Extraordinary Art of Cake).  Breakfast in a cupcake?!  Really?!?!  YES!!!!!!  Enjoy my breakfast gift to you while you check out today’s book: Infinite Jest by David Foster Wallace.

Pancake-Cupcake     Mini-Pancake-Cupcake

The cupcakes are very dense and bouncy. They aren’t moist, but they’re not dry either, just right in the middle.  They have a very strong ginger flavor (the minis even more so). I would maybe add just slightly less ginger to the recipe. Otherwise they do taste and feel like a really thick and hearty pancake.


The frosting is extremely soft and very sticky, which makes piping a bit of a challenge. Make sure you pop it in the fridge for at least an hour so it’ll harden up a little. (That being said, I also recommend making the frosting, then the cupcakes, so you’re not wasting time just waiting.)  Oh. My. Gosh. This is so yummy. I wish you could taste it right now. I would put this frosting on actually cupcakes – forget the butter and syrup – it’s fantastic!

Maple-Pancake-Cupcake     Mini-Maple-Pancake-Cupcake

First, without the bacon on top, this is a nice combo. The simplicity of the cupcake’s taste really let’s the frosting shine without being overwhelming. Now, when you add the bacon. It’s like a whole new level. No joke. The bacon really cuts through some of the sweetness of the frosting and brings out the spice in the cupcake. It’s like taking a big ole pancake, smothering it in butter and syrup, putting crispy bacon in the center, rolling it up and stuffing your face. If that sound like something you’d do, you should try these!


Notes: from start to finish, these cupcakes made my house smell amazing! From the maple syrup to the pancake cupcakes to the bacon – YUM!

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3.5 (I’m not really counting bacon as a full “part” cause it doesn’t actually take very much time or effort.)
  • TOTAL: 19.5


Maple Buttermilk Pancake Cupcakes (recipe from The Extraordinary Art of Cake)


2 1/2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1 stick or 1/2 cup unsalted butter, softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cups maple syrup
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup walnuts or pecans, finely chopped
1 cup of softened, unsalted butter
3 ounces of cream cheese, also softened
2/3 cup of dark-brown sugar (I use golden)
1/4 teaspoon salt
3/4 cup of maple syrup
3/4 teaspoon of vanilla extract
1 cup of confectioners’ (icing) sugar

For directions visit The Extraordinary Art of Cake.

*Tomorrow: Cranberry White Chocolate Cupcakes*

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