Leggo My Eggo Waffle Cupcakes with Whipped Cream
1 ¼ cup all-purpose flour
1 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¾ cup sugar
½ cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
½ cup low-fat buttermilk
For whipped cream frosting
4oz light cream cheese
¼ cup sugar
1 cup heavy whipping cream
Mini Eggos, toasted according to package directions
Preheat oven to 350 degrees F (176 degrees C) and line a muffin tin with cupcake liners.
In a medium sized bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, cream together sugar and butter. Beat in eggs one at a time and then stir in vanilla extract. Slowly add dry ingredients and buttermilk until completely blended in.
Fill cupcake liners ¾ of the way full and place in the oven. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes and then remove and place on a cooling rack for another 10-15 minutes. While waiting on the cupcakes to cool, prepare your frosting. Cream together cream cheese, sugar, and vanilla extract until smooth. With the mixer running, slowly pour in cream and mix for 30 seconds to a minute. Stop the mixer to scrape the sides and bottom of the bowl as needed and continue to mix until frosting can hold a stiff peak.
When cupcakes are completely cooled, add frosting to a pastry bag and frost.
Top with sprinkles, mini waffle, and serve!
You can also make these the night before, cover, and refrigerate. Just don’t add the mini waffle until you’re ready to serve!