Pancake Cupcakes with Maple Bacon Buttercream Frosting

Name: Pancake Cupcakes with Maple Bacon Buttercream Frosting
Prep time: 20 min
Cook time: 15 min
Total time: 60 min
Ingredients: 0.5 cup white sugar; 0.33333334326744 cup vegetable shortening; 1 cup pancake mix (such as Aunt Jemima® Original); 1 cup cake flour; 2 teaspoons baking powder; 1 cup buttermilk; 1 egg; 1 cup unsalted butter; 3 cups powdered sugar; 0.25 cup pure maple syrup; 0.25 cup finely chopped cooked bacon; 1 tablespoon vanilla extract; 0.25 teaspoon salt

4.7

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2 Reviews

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After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!

Recipe by Tom Wilson

Published on June 19, 2020

3

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

25 mins

Total Time:

1 hrs

Servings:

12

Yield:

12 cupcakes

Jump to Nutrition Facts

Ingredients

½ cup white sugar
⅓ cup vegetable shortening
1 cup pancake mix (such as Aunt Jemima® Original)
1 cup cake flour
2 teaspoons baking powder
1 cup buttermilk
1 egg

Maple Bacon Buttercream:

1 cup unsalted butter
3 cups powdered sugar
¼ cup pure maple syrup
¼ cup finely chopped cooked bacon
1 tablespoon vanilla extract
¼ teaspoon salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

Cook's Notes:

Do not use a just-add-water pancake mix.

For extra crispy bacon, toss with up to 1 tablespoon white sugar.

Nutrition Facts (per serving)

479	Calories
24g	Fat
63g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 479
% Daily Value *
Total Fat 24g	30%
Saturated Fat 13g	64%
Cholesterol 64mg	21%
Sodium 408mg	18%
Total Carbohydrate 63g	23%
Dietary Fiber 0g	1%
Total Sugars 44g
Protein 5g
Vitamin C 0mg	1%
Calcium 133mg	10%
Iron 2mg	8%
Potassium 109mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.