Pancake Cupcakes with Maple Bacon Buttercream Frosting


Sheila Devor Recipe

By Sheila Devor dnaexpert


Rating:
Serves:
12 Cupcakes
Prep:
20 Min
Cook:
10 Min
Method:
Bake
Comments:

Pure Pleasure! Who would have thought you could make a cupcake from pancake batter, right? This moist, delicious cupcake along with the maple bacon buttercream frosting will have you wanting to eat these for breakfast! The sweetness of the frosting and that touch of bacon gives this cupcake the perfect trifecta!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one of those times when bacon really DOES belong in dessert! We loved the maple-bacon flavor in the icing... A great way to start your day!

Ingredients

FOR THE CUPCAKES
2 c
all purpose flour
1 Tbsp
sugar
2 tsp
baking powder
1 tsp
salt
1 1/2 c
whole milk
2
eggs
2 Tbsp
unsalted butter, melted and cooled
2-3 slice
bacon, crumbled into batter (optional)
FOR THE FROSTING
1 c
unsalted butter, at room temperature
2 1/2 c
powdered sugar
3 Tbsp
maple syrup
1 tsp
vanilla extract
3 slice
bacon, cooked, cooled and crumbled

Directions Step-By-Step

1
Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!).
2
Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay! Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.
3
To make the frosting, use the whisk attachment of a stand mixer to whip the butter on medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Using an offset spatula, spread the frosting on the cupcakes. Top with additional crumbled bacon if desired.
4
NOTE: You can add a couple slices of crumbled bacon to your batter, as well as some maple syrup if you would like to give that cupcake some extra flavor. Just use your better judgment on the amount you want in the batter. Some folks just like a simple pancake batter thats why I have listed the bacon in the batter as being optional. They are delicious both ways. Enjoy! :)

About this Recipe



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89 Comments

user
Feb 10, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
user
Julia Boyer Julia_Boyer
May 23, 2014
I tried this recipe and say it's Family Tested & Approved!
user
May 19, 2014 - Julia Boyer shared a photo of this recipe. View photo
user
D P dp_23943
Apr 2, 2014
Thankyou Sheila!
user
Sheila Devor dnaexpert
Apr 1, 2014
1 percent milk would work fine Im sure and I always use unsalted butter in all my recipes. Paula Deen taught me that. :) But, feel free to use salted butter if you want too.