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.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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