Cinnamon Pancake Cupcakes with Maple Cream Cheese Frosting

Moist cinnamon pancake cupcakes with maple cream cheese frosting and mini pancake toppers! Enjoy breakfast for dessert!

I’ve always been a huge fan of breakfast. I enjoy it throughout the day. But I’ve only occasionally incorporated it into dessert. I’m not sure why that is. So, I needed to change things up.

It was time for breakfast to take center stage of the dessert table. Of course, the great thing about these cupcakes is you can absolutely eat them for breakfast too! Pancake cupcakes = totally acceptable for breakfast and dessert. Pancakes and maple syrup… that’s a no brainer. And how about the frosting? We eat cream cheese on bagels for breakfast or snack, so why not on a pancake disguised as a cupcake?!

See… totally winning the breakfast game here. And I’m sure your family will agree!

Dessert for breakfast. Breakfast for dessert. The absolute best of both worlds.

I teamed up with Hungry Jack to bring you this super fun recipe. Ridiculously easy and moist, one-bowl cinnamon pancake cupcakes! These adorable treats are topped off with whipped maple cream cheese frosting and mini cinnamon pancakes!

A super fun way to start off…or end your day!

And, because they’re super easy to make, taking just a few minutes of basic hands on time, that means you absolutely have to add these to your weekend plans. Your family will positively love them! A fun recipe to whip up together while hiding from the cold, or taking a break from playing in the snow!

Hungry Jack is giving away an assortment of product to two lucky readers, so you can easily create these cinnamon pancake cupcakes at home! Use the widget below for a chance to win!







Print Recipe Cinnamon Pancake Cupcakes with Maple Cream Cheese Frosting Moist cinnamon pancake cupcakes with maple cream cheese frosting and mini pancake toppers! Enjoy breakfast for dessert! Prep Time 5 mins Cook Time 20 mins Total Time 30 mins Servings: 6 cupcakes Ingredients Cupcakes: 1 C Hungry Jack buttermilk pancake mix

1/4 C granulated sugar

3/4 tsp cinnamon

1/4 tsp salt

1 large egg

2 Tb unsalted butter melted

1/3 C milk Mini pancake toppers: 1 C Hungry Jack buttermilk pancake mix

1/4 C granulated sugar

3/4 tsp cinnamon

1/4 tsp salt

1 large egg

2 Tb unsalted butter melted

1/3 C milk Frosting: 4 oz cream cheese softened

2 Tb unsalted butter softened

2 Tb maple syrup

2 1/2 C powdered sugar Instructions 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. Notes Baked by Rachel An original recipe from

Items used in this recipe:











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This is a sponsored post for Hungry Jack. As always, all opinions and content are my own.