I’m in the home stretch of my first Whole30, so lately I’ve been sharing all healthy foods. But my kids aren’t doing The Whole30, and that means I’m still making them blueberry muffins, chocolate chip pancakes, and waffles, including these Cupcake Waffles, which were a huge hit.
Let me back up a moment though and tell you that I don’t like cake very much and I’m not a big fan of frosting either, so when I discovered I had a lactose allergy and had to cut out dairy and cake and cupcakes, I wasn’t too sad about it.
My son, like me, also doesn’t eat cake or cupcakes. This past Saturday, we hosted my son’s birthday party, and he didn’t even want dessert! He thought snacks like Cheese Balls, Chex Mix and M&Ms, and White Cheddar Popcorn, along with a lunch of pizza and bread sticks was good enough. But we needed dessert for everyone else, so I picked up a couple boxes of amazing cupcakes from Icing On The Cupcake — and there were quite a few leftover!
Luckily, my daughter was having a sleepover that night and they ate several of the cupcakes, but come Sunday morning, there were still four big cupcakes left. Crap! Brian and I weren’t going to eat them because of The Whole30 rules. Carter wouldn’t eat them because he doesn’t like cake or frosting. And I didn’t want Natalie to eat them all…
The girls were kicking around the idea of making pancakes and I got the best idea — skip pancakes and make waffles, cupcake waffles. No surprise, they were immediately on board.
Making Cupcake Waffles
Making Cupcake Waffles was the perfect way to make an awesome breakfast for my daughter and her friends, and at the same time, use up all of the leftover birthday party cupcakes!
First, we preheated the waffle iron on medium heat. Then we scraped the icing off the tops of the cupcakes into a small bowl and cut the cupcakes into small pieces. Next we whipped up some waffle batter and folded/mixed all of the cupcake pieces into the batter.
When the waffle iron was ready, we scooped the thick and chunky cupcake waffle batter into the waffle iron and anxiously waited for the waffles to cook. When waiting, we added a bit of almond milk to the icing and used my favorite kitchen tool, my immersion blender to turn the day old cupcake frosting into fresh waffle icing.
As soon as the waffle iron beeped, we removed the Cupcake Waffles, topped them with icing, and of course added colorful sprinkles.
While I can’t tell you first-hand if these waffles were amazing (Whole30, dairy), I can share the Instagram photos and comments my daughter and her friend posted! Also, can I just say that I’m blown away by the response my own Cupcake Waffle Instagram post has garnered… this photo has received the most likes of any photo I have ever shared!
OMG. Cupcake Waffles Are Awesome!
The entire time they were eating, the girls were moaning and oohing and ahhing over the scrumptiousness of these Dessert Cupcake Waffles — so much so that I couldn’t help but laugh.
It’s a good thing I have a waffle iron that makes two waffles at a time!
I’ve already received a request to buy more cupcakes… not to eat, but to turn into waffles!
Turn those leftover birthday party cupcakes into scrumptious cupcake waffles — great for breakfast, brunch, or dessert!
- Pancake mix
- 1 egg
- Leftover cupcakes
- 1 tbsp almond milk
- Preheated waffle iron on medium heat. Scrape icing off cupcakes into a small bowl and cut cupcakes into small pieces.
- Prepare waffle batter according to your favorite recipe. We used the Krusteaz Pancake Mix prepared and added one egg. Fold the cupcake pieces into the batter.
- Scoop waffle batter into the waffle iron to cook. While waffles are cooking, add almond milk to the frosting and use a stick blender to turn the frosting into waffle icing.
- Remove cooked Cupcake Waffles, top with icing, and add colorful sprinkles. Serve immediately.