Flannel & Flapjacks Holiday Party, Maple Pancake Cupcakes

This delicious Gluten Free Maple Pancake Cupcake recipe originally appeared on This Vivacious Life, in partnership with Glutino Foods.

• 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.

• 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

• Fry up mini gluten-free pancakes, about 1 inch by 1 inch, set aside

• 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