If you’ve ever wished you could have breakfast and dessert all in one bite, the Pancake and Maple Bacon Cupcakes Recipe is going to become your new obsession. These cupcakes perfectly marry fluffy pancake-inspired batter with the irresistible saltiness of maple-glazed bacon, creating a show-stopping treat that is as comforting as Sunday morning brunch yet indulgent enough for a special occasion. Each bite bursts with layers of buttery sweetness, smoky crunch, and a drizzle of pure maple magic that will leave your friends and family begging for the recipe.
Ingredients You’ll Need
The magic of the Pancake and Maple Bacon Cupcakes Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a key role, whether it’s building the tender crumb of the cupcake or delivering that signature maple bacon flavor. Gathering these staples will set you up for success in your kitchen adventure.
- Flour (1 1/2 cups): The foundation for a light, fluffy cupcake that holds all the flavors together.
- Baking powder (2 teaspoons): The secret to the cupcake’s perfect rise and airy texture.
- Salt (1/2 teaspoon): Balances sweetness and enhances every flavor, especially the bacon.
- Butter, softened (1/2 cup + 1/2 cup): Adds richness and moisture, crucial for tender crumb and frosting creaminess.
- Sugar (1 cup + 2 tablespoons): Sweetens the cupcakes and balances the salty bacon bits.
- Eggs (2 + 1): Bind ingredients with structure while adding moisture and richness.
- Vanilla extract (1 tablespoon + 1 teaspoon): Infuses warmth and depth to both cupcake and frosting.
- Heavy cream (1/2 cup + 3 tablespoons + 1 1/4 cups): Keeps the batter luscious and makes the frosting silky smooth.
- Crisco (shortening) (1/2 cup): Gives the frosting a stable, fluffy texture without being greasy.
- Powdered sugar (4 cups): Essential for a sweet, fluffy frosting that melts in your mouth.
- Maple flavoring (2 teaspoons): Brings the unmistakable maple syrup aroma and taste right into the frosting.
- Black Label Bacon, cooked and crumbled (1/2 cup + 2 large slices): Delivers that iconic smoky, crispy bacon bite and garnishes.
- Oil (1/4 cup): Adds moistness and helps keep the cupcakes tender.
- Maple syrup (for drizzling): The finishing touch, adding a glossy, sweet maple coat on top.
How to Make Pancake and Maple Bacon Cupcakes Recipe
Step 1: Prepare the Pancake-Inspired Cupcake Batter
Start by mixing the dry ingredients—flour, baking powder, salt, and sugar—in a bowl. In a separate bowl, whisk together the eggs, heavy cream, vanilla, and oil until smooth. Gradually combine the wet ingredients with the dry, stirring gently to keep the batter light and fluffy. Fold in the crumbled bacon to add that delightful savory touch. This batter brings those pancake vibes right into your cupcake tin.
Step 2: Bake the Cupcakes to Perfection
Divide the batter evenly into cupcake liners placed in your muffin tin. Bake at 350°F (175°C) for about 20 to 22 minutes or until a toothpick poked into the center comes out clean. The cupcakes should be golden on top with just a hint of crispness, ready to soak up the luscious frosting.
Step 3: Whip Up the Maple Bacon Frosting
Using a mixer, cream together both softened butter and Crisco until fluffy and light. Add powdered sugar slowly, then the heavy cream, vanilla extract, and maple flavoring. Beat until you have a smooth, dreamy frosting. Gently fold in more crumbled bacon for texture and that savory hit throughout the frosting. This frosting is where the Pancake and Maple Bacon Cupcakes Recipe truly shines.
Step 4: Assemble and Garnish Your Cupcakes
Once cupcakes are completely cool, generously frost each with the maple bacon buttercream. For the final flourish, drizzle a little maple syrup over the top and finish with a small piece of crispy bacon. These cupcakes look as amazing as they taste and will become the star of your brunch or dessert table.
How to Serve Pancake and Maple Bacon Cupcakes Recipe
Garnishes
A sprinkle of crispy bacon bits and a delicate drizzle of maple syrup make perfect garnishes, enhancing both the visual appeal and flavor. Feel free to add a light dusting of powdered sugar for an extra touch of charm and sweetness that invites your guests to dig in.
Side Dishes
These cupcakes pair wonderfully with a fresh fruit salad or a simple green salad to balance the richness. A cup of freshly brewed coffee or a maple-spiced latte is also an excellent beverage companion, complementing those buttery and smoky flavors beautifully.
Creative Ways to Present
Try serving these cupcakes on a rustic wooden board with small jars of maple syrup and extra crispy bacon on the side for guests to customize their bites. They also make an eye-catching addition to brunch buffets or holiday gatherings – just line them up in rows and watch them disappear fast.
Make Ahead and Storage
Storing Leftovers
Leftover Pancake and Maple Bacon Cupcakes Recipe treats can be stored in an airtight container in the refrigerator for up to three days. The frosting holds up well, and chilling helps keep the bacon crispy when served cold or slightly warmed.
Freezing
You can freeze these cupcakes without the frosting for up to one month. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container. Thaw overnight in the refrigerator before frosting and serving for the best taste and texture.
Reheating
For a freshly baked feel, warm cupcakes in a microwave for about 15 seconds or until just heated through. Avoid overheating, especially if they are already frosted, to prevent melting the frosting excessively. A brief warm-up brings out the flavors beautifully.
FAQs
Can I use regular bacon instead of Black Label Bacon?
Absolutely! Any good-quality crispy bacon will work, though Black Label Bacon offers a rich flavor that really elevates this recipe. Feel free to use what’s available and enjoy that smoky goodness.
Is maple flavoring necessary if I have real maple syrup?
Maple flavoring in the frosting enhances and concentrates the maple taste without adding extra liquid. You can substitute with pure maple syrup, but reduce other liquids slightly to maintain the right texture.
Can this recipe be made gluten-free?
For gluten-free versions, swap out regular flour with a gluten-free baking blend. Make sure your baking powder is gluten-free as well. This way, you can enjoy the Pancake and Maple Bacon Cupcakes Recipe without worries!
What’s the best way to cook bacon for this recipe?
Cooking bacon on a baking sheet in the oven ensures even crispiness and less mess. Bake at 400°F (205°C) for about 15-20 minutes, then drain on paper towels before crumbling. This method gives the perfect texture needed here.
Can I make these cupcakes vegan?
While the original recipe isn’t vegan, you could experiment with plant-based butter, flax eggs as egg replacement, and vegan cream alternatives. Keep in mind the bacon flavor is key, so using a smoky vegan bacon substitute would be needed to keep true to the cupcake’s spirit.
Final Thoughts
This Pancake and Maple Bacon Cupcakes Recipe is one of those unexpected delights that will surprise and wow everyone you share it with. It combines familiar flavors in a brilliantly unique way that’s perfect for celebrations or any day you want a sweet treat with a savory twist. Once you make these cupcakes, they’re guaranteed to become a beloved favorite in your baking rotation. So, grab your ingredients and get ready to impress with this unforgettable recipe!
Print
Pancake and Maple Bacon Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 14 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pancake and Maple Bacon Cupcakes combine the beloved flavors of fluffy pancakes, crispy maple bacon, and sweet maple-flavored frosting into a delightful cupcake form. Perfect for brunch or a special breakfast treat, these cupcakes blend classic breakfast ingredients with dessert flair for a unique and delicious bite.
Ingredients
Cupcake Batter
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1/2 cup heavy cream
Maple Bacon Frosting
- 1/2 cup Crisco (shortening)
- 1/2 cup butter, softened (not melted)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons maple flavoring
- 3 Tablespoons heavy cream
- 1/2 cup crumbled bacon
Additional Pancake Mix (probably for texture or decoration)
- 1 1/2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 1 1/4 cups heavy cream
- 1 egg
- 1/4 cup oil
- 2 large Black Label Bacon, cooked, drained, and crumbled
For Serving
- Maple syrup, for drizzling on top
Instructions
- Prepare the Cupcake Batter: In a large bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. In another bowl, cream together 1/2 cup softened butter and 1 cup sugar until light and fluffy. Beat in 2 eggs, one at a time, then add 1 tablespoon vanilla extract. Alternate adding the dry ingredients and 1/2 cup heavy cream, mixing until just combined to form the pancake-style cupcake batter.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and fill each about two-thirds full with the batter. Bake for approximately 18–22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare the Maple Bacon Frosting: In a mixing bowl, beat together 1/2 cup Crisco and 1/2 cup softened butter until creamy. Gradually add 4 cups powdered sugar, mixing well. Stir in 1 teaspoon vanilla extract and 2 teaspoons maple flavoring. Add 3 tablespoons heavy cream to reach desired consistency. Fold in 1/2 cup crumbled cooked bacon for a savory, smoky bite.
- Assemble the Cupcakes: Once the cupcakes are cooled, pipe or spread the maple bacon frosting generously on top. Garnish with additional crumbled cooked bacon and drizzle with maple syrup for an extra splash of sweetness and authenticity. Serve immediately and enjoy your pancake-inspired cupcake treat!
Notes
- Make sure the butter for the batter and frosting is softened but not melted to ensure proper creaming.
- Use freshly cooked and drained bacon for the best texture and flavor in the frosting and topping.
- The additional pancake mix ingredients listed may be intended for layering or bonus pancakes; adjust usage accordingly or omit if focusing solely on cupcakes.
- Store cupcakes in an airtight container in the refrigerator due to the heavy cream and bacon in the frosting.
- Maple syrup drizzling adds a beautiful glossy finish and extra flavor but is optional.
