Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 Summary

15 mins
25 mins
1 hr
20 mins
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Maple Bacon Buttercream:


Instructions Checklist
  • 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

479 calories; protein 4.7g; carbohydrates 63.2g; fat 23.5g; cholesterol 64.3mg; sodium 408.1mg. Full Nutrition