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
Scale
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.
