Ingredients
For The Cupcakes:
- 2 1/4 cups Gluten Free All-Purpose Flour Mix
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 1/4 cups sugar
- 1/4 cups butter, melted
- 2 eggs
- 1/2 cup real maple syrup
For The Flapjacks:
- 1 box Fluffy Gluten Free Pancake Mix, prepared
- 1/2 cup butter
- 2 cups powdered sugar
- 2 tablespoons real maple syrup
For Maple Buttermilk:
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup buttermilk
- 1 tablespoon real maple syrup
- 1 teaspoon baking soda
Instructions
This delicious Gluten Free Maple Pancake Cupcake recipe originally appeared on This Vivacious Life, in partnership with Glutino Foods.
For The Cupcakes:
- Preheat oven to 350°
- Meanwhile, prepare cupcake pan with baking cups
- In a bowl, combine first five ingredients: 2 1/4 cups Gluten Free All-Purpose Flour Mix, 1 teaspoon salt, 1 teaspoon baking soda, 3 teaspoons baking powder, 1 teaspoon xanthan gum
- In a stand mixer, beat butter and sugar until fluffy then add eggs one at a time
- Mix in the maple syrup
- Fill cupcake liners 2/3 full with cake batter
- Bake at 350° for 18-22 minutes or until toothpick inserted comes out clean.
For The Frosting:
- While the cupcakes are baking, prepare the frosting
- Beat butter until fluffy
- Mix in maple syrup
- Slowly add in the powdered sugar
- If it is too thick, add milk to thin it out
For The Flapjacks:
- Fry up mini gluten-free pancakes, about 1 inch by 1 inch, set aside
For The Maple Buttermilk:
- For maple buttermilk: Bring 1/2 C butter, 3/4 C sugar and 1/2 C buttermilk to a boil.
- Remove from heat and add 1 T maple syrup and 1 tsp. baking soda.
- After the cupcakes have cooled, top with maple frosting and then mini gluten-free pancakes
- Top that with more butter and maple buttermilk syrup
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