Chicken & Maple Waffle Cupcakes


by: Lacycakes

A spin-off of Chicken & Waffles, savory buttermilk fried chicken paired with spicy cream cheese icing & sweet buttermilk maple cupcakes or "waffles".


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serves: 48


2 cups flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground nutmeg

1 stick or 1/2 cup unsalted butter, softened

1/2 cup dark brown sugar

2 large eggs

3/4 cup pure maple syrup

1 teaspoon vanilla extract

1 1/4 cup buttermilk

Fried Chicken

1 cup buttermilk

4 cloves garlic smashed

1 small bunch chives, thinly sliced

2 tablespoons chopped fresh parsley

1/2 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon chili powder

2 pounds chicken tenderloins, cut into 1″ cubes

1 cup canola oil

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

salt and freshly ground black pepper


8 oz cream cheese

4 tablespoons butter

1/4 cup buttermilk

6 drops Tabasco sauce

1/8 teaspoon nutmeg

3-4 cups confectioners sugar

Nutrition Facts
Chicken & Maple Waffle Cupcakes

Servings Per Recipe: 48

Amount per Serving

Calories: 196

  • Total Fat: 10.4 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 34.1 mg
  • Sodium: 142.4 mg
  • Total Carbs: 20.2 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 13.4 g
  • Protein: 5.9 g

how is this calculated?

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1.  Marinate the chicken overnight - Whisk first 6 ingredients in a large bowl or place in large freezer bag. Add chicken; cover and chill overnight (or at least 8 hours).

2.  Make the cupcakes – Preheat the oven to 350° F. Line a mini muffin pan with cupcake liners.

3.  Sift the flour, baking powder, baking soda, salt, and nutmeg together. Set aside until needed.

4.  Then beat the butter and sugar on medium speed in a large bowl until fluffy. Add in eggs one at a time, maple syrup and vanilla. Mix until combined. Next mix in the flour mixture alternating with the buttermilk. Do 1/3 of the flour then 1/3 of the buttermilk, repeat until all is added to the batter.

5.  Fill the cupcake liners about 1/2 – 2/3 full. You’re going for a smaller cupcake here.

6.  Place in the oven and cook for approx. 20 minutes or until toothpick comes out clean. Let cool completely.

7.  Cook the chicken – Heat oil in a large cast-iron skillet. Arrange a deep-fry thermometer in skillet so bulb is submerged. Heat over medium heat until shortening reaches 350° F.

8.  Meanwhile, mix flour, garlic powder, onion powder, and chili powder in a large freezer bag. Drain chicken, leaving some herbs still clinging. Season well with salt and pepper. Working in 2 batches, add chicken to bag, seal bag and shake well to coat chicken. Let chicken stand in bag 1 minute then shake again.

9.  Fry chicken in skillet until golden brown and cooked through, 5-7 minutes per side. Repeat with second batch of chicken. Drain on paper towels.

10.  Make the icing – Beat the cream cheese and butter together until combined. Add the buttermilk, Tabasco & nutmeg, mix until combined. Slowly add the confectioners sugar until you have a fluffy icing.

11.  Once the cupcakes are cool, ice the cupcakes and top off with a piece of fried chicken. I held mine together with a plastic toothpick.

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