Pancake Cupcakes with Maple Bacon Buttercream Frosting
Transform your breakfast favorites into a dessert masterpiece with these Pancake Cupcakes with Maple Bacon Buttercream Frosting. This recipe combines the fluffy, buttery essence of classic pancakes with the indulgence of a sweet maple-infused frosting, complemented by the irresistible savoriness of crispy bacon. Each tender cupcake is packed with bits of cooked bacon and topped with a cloud of creamy maple buttercream, finished with a sprinkle of crumbled bacon for the ultimate sweet-and-savory bite. Perfect for brunch gatherings, special occasions, or simply satisfying your breakfast-inspired dessert cravings, these cupcakes offer a unique twist that’s sure to impress. With a quick prep time of just 20 minutes and straightforward instructions, you’ll have a dozen crowd-pleasing treats ready before you know it. Keywords: Pancake Cupcakes, Maple Bacon Frosting, Sweet and Savory Desserts, Brunch Ideas, Unique Cupcake Recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.5 cups Unsalted butter, melted and slightly cooled
- 1 teaspoons Vanilla extract
- 0.75 cups Milk
- 2 large Eggs
- 4 slices Cooked bacon, chopped finely
- 1 cups Unsalted butter, softened (for frosting)
- 3 cups Powdered sugar
- 3 tablespoons Maple syrup
- 1.5 tablespoons Heavy cream
- 3 slices Cooked bacon, crumbled (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a separate bowl, whisk together the melted butter, vanilla extract, milk, and eggs until smooth.
Gradually combine the wet ingredients into the dry ingredients, stirring until just mixed. Do not overmix; the batter should be slightly lumpy.
Fold in the finely chopped cooked bacon, distributing it evenly throughout the batter.
Scoop the batter evenly into the prepared cupcake liners, filling each about 3/4 of the way full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened butter in a large mixing bowl with an electric mixer on medium speed until fluffy (about 2 minutes).
Gradually add powdered sugar, 1/2 cup at a time, beating well between each addition.
Add the maple syrup and heavy cream, and beat until the frosting is light and creamy. Adjust the consistency by adding more powdered sugar (to thicken) or heavy cream (to thin), if needed.
Once the cupcakes are completely cool, frost them generously with the maple buttercream using a piping bag or a spatula.
Garnish each cupcake with a sprinkle of crumbled cooked bacon for a savory-sweet finish.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
5902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.9 g | 442% | |
| Saturated Fat | 203.8 g | 1019% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1273 mg | 424% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 651.8 g | 237% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 502.3 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 395 mg | 30% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
