Skip to Content

Pancake Cupcakes with Peanut Butter Frosting

Pancake Cupcakes with Peanut Butter Frosting

This here is my favorite breakfast in cupcake form. I eat my pancakes with peanut butter and maple syrup. It’s how I’ve always done it since I was a child, learned from my mother, who also ate it this way as a child.

Pancake Cupcakes with Peanut Butter Frosting

I usually get a weird look when I pull out the peanut butter jar from people who have never tried it, but don’t knock it ’til you try it! Pancakes, peanut butter and syrup were meant to be together. It’s also excellent with sunflower seed butter if you have a peanut allergy.

Pancake Cupcakes with Peanut Butter Frosting

The cupcake alone is just a basic buttermilk pancake batter. You wouldn’t want to eat it plain but you can make real pancakes with it if you wish. I added chocolate chips to sweeten the deal, topped them with silky peanut butter frosting and then drenched them in maple syrup while they were still slightly warm from the oven. All that’s missing is the bacon!

Pancake Cupcakes with Peanut Butter Frosting

Pancake Cupcakes with Peanut Butter Frosting

Pancake Cupcakes with Peanut Butter Frosting

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Cupcakes that taste like pancakes topped with a creamy peanut butter frosting, chocolate chips and maple syrup!

Ingredients

[b]For the cupcakes:[/b]

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 2 cups buttermilk
  • 1/2 cup mini chocolate chips, plus extra for garnish
  • Pure maple syrup, for garnish

[b]For the frosting:[/b]

  • 1 cup powdered confectioners sugar
  • 1 cup peanut butter
  • 4 tablespoons unsalted butter, softened
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3-5 tablespoons heavy cream

Instructions

  • Preheat oven to 350ºF and line muffin tin with cupcake liners. Set aside.
  • In a medium bowl whisk together flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, beat butter, egg and buttermilk until well combined. Add to dry ingredients and mix until just combined. Fold in chocolate chips. Pour into prepared pan. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely.
  • For the frosting, mix all ingredients except the cream in a stand mixer or with handheld beaters. Add the cream a tablespoon at a time and beat on high speed until light and silky. Pipe onto cupcakes, top with extra chocolate chips and drizzle with maple syrup.
  • Did you make this recipe?

    Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget


     

    Source: cupcakes from The Sweet Little Book of Cupcakes, frosting adapted from Ina Garten

    Linked to:

    Link Party Palooza @ Tatertots & Jello, Time to Sparkle @ Inside BruCrew Life

    Oreo Cake: layers of pudding, cream cheese and whipped cream | Kitchen Gidget
    Oreo Cake
    ← Read Last Post
    Bread Pudding with White Chocolate and Raspberries
    Classic Bread Pudding
    Read Next Post →

    Alexandra

    Friday 17th of April 2020

    My daughters don’t like peanut butter. Any other recommendations for frosting?

    Rebekah

    Friday 17th of April 2020

    You can use any topping you like! Whipped cream, jam, chocolate frosting, strawberry frosting, etc.

    huntfortheverybest

    Thursday 19th of June 2014

    they look sooo good!

    Rebekah | The Kitchen Gidget

    Thursday 19th of June 2014

    Thanks! They most definitely are! :-D

    derekthezenchef

    Monday 16th of June 2014

    Wow, that looks dangerously delicious! Pretty much anything peanut butter I love.

    Rebekah | The Kitchen Gidget

    Wednesday 18th of June 2014

    Agree! And I love that point when PB starts to get a little melty...Mmm!