Pancake Cupcakes With Maple-Bacon Buttercream Frosting

"The cupcakes are based on a homemade pancake batter, baked in a muffin tin to form light, fluffy cakes, like a good pancake should be. The frosting is flavored with maple syrup and bacon. Don't attempt to pipe this frosting; the bacon will get stuck in the tip. Adapted from a recipe at Brown-Eyed Baker. http://bit.ly/clnRii"
 
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photo by sparker358 photo by sparker358
photo by sparker358
photo by sburnham22 photo by sburnham22
photo by Linda P. photo by Linda P.
photo by elecat photo by elecat
photo by KC_hockey_chick photo by KC_hockey_chick
Ready In:
55mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
  • Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
  • Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
  • In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

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Reviews

  1. The frosting is TO DIE FOR. Whipping the butter for so long at the beginning is crucial; it gives the frosting an amazing texture. <br/><br/>However, I believe the recipe needs quite a bit more bacon. I used a full pound, and easily could have used more. I also used buttermilk instead of regular milk. <br/><br/>The cupcakes themselves turned out just a bit too chewy, but I think that's my fault for overbaking by a minute or so. I didn't matter, because one bite with that frosting and all was right with the world. <br/><br/>Definitely a keeper!
     
  2. The recipe says it makes 12, so i doubled the recipe and ended up with 30 cupcakes...in this case more is definitely better! I love to cook and try new recipes and this one is a winner and a keeper! I will have to change very little, mainly the cooking method, the cupcakes stick in the muffin papers even though I sprayed them with cooking spray. Next time will skip the papers and just spray the tin. <br/><br/>I also doubled the buttercream recipe, which is completely un-necessary because the recipe as written will more than cover the cupcakes, luckily I make a lot of cupcakes and can find something to use the extra buttercream on.
     
  3. So yummy! Love salty sweet treats. Only thing I did change was I used salted butter in the frosting because I didnt happen to have unsalted on hand. I also didnt incorporate the bacon into the frosting. Just used it as garnish instead. It was still amazing.
     
    • Review photo by sburnham22
  4. Yummy!
     
    • Review photo by Linda P.
  5. This recipe is so.. easy. And it only takes less then a hour. I love to cook and i'm pretty young but that doesn't mean anything.
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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