Coffee-Frosted Pancake Cupcakes Recipe

August 8, 2018

Dessert with a pancake mix? Oh yeah. Plain ol’ cupcakes can take a hike because this batch is made with a protein-packed ingredient that’s usually reserved for breakfast. For a treat worth sharing, just use almond flour, eggs, and coconut oil in the batter, and top each cake with a coffee-infused frosting that’ll hit the sweet spot!

Coffee-Frosted Pancake Cupcakes

Yield: 12 cupcakes
Active Time: 25 minutes
Total Time: 45 minutes


For the cupcakes:
1 ½ cups Kodiak Cakes Protein Packed Buttermilk Flapjack & Waffle Mix
¼ cup almond flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 eggs, room temperature
2 cups warm milk
¼ cup coconut oil, melted

For the frosting:

1 tablespoon Kicking Horse Kick Ass Ground Coffee, Dark Roast
2 tablespoons hot water
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon sea salt

Baking cups
Coconut spray oil


Make the cupcakes:
Whisk pancake mix, almond flour, baking powder, baking soda, and sea salt in a large bowl. Make a well in the center and add eggs, milk, and coconut oil; whisk until almost blended, then fold in the dry ingredients until fully mixed. Let batter sit until slightly thickened, about 2 to 3 minutes.

Meanwhile, fill a muffin tin with 12 paper liners and mist with cooking spray. Use an ice cream scoop to portion batter, leaving each cup about ⅔ full. Bake at 350°F for 13 to 16 minutes, rotating pan halfway through. Let cool completely before frosting.

Make the frosting:
Stir the coffee and hot water in a small bowl. In a large bowl, beat butter and sugar with a hand mixer until creamy, about 2 to 3 minutes, scraping down the side of the bowl as needed. Pour the coffee liquid into the butter mixture, along with vanilla and salt. Whisk for another minute, until combined. Frost cupcakes and serve!

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.


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