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Pancake and Bacon Cupcakes Recipe
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Pancake and Maple Bacon Cupcakes

One bite of these Pancake and Maple Bacon Cupcakes and you will wonder why you have never made them sooner. The cupcakes have bacon in the batter, bacon on the frosting, and maple flavoring in the cupcakes and the frosting. These cupcakes are so amazing, it will be the perfect brunch dessert.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: Pancake and Bacon Cupcakes
Servings: 14
Author: Jill

Ingredients

FOR THE CUPCAKES:

FROSTING:

  • 1/2 cup Crisco shortening
  • 1/2 cup butter - softened not melted
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons Maple Flavoring
  • 3 Tablespoons heavy cream

PANCAKES:

  • 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
  • Maple Syrup - for drizzling on top

Instructions

Make the cupcakes:

  • In the mixing bowl of a stand mixer, cream the butter and sugar, until light and fluffy.
  • Add the egg, cream, and vanilla, and blend.
  • In a separate bowl, combine the flour, baking powder and salt, and mix to blend. Pour the flour mixture into the mixing bowl, and blend on low.
  • Stop the mixer, and scrape down the sides of the bowl, then blend again, and blend on high for about 1 minute, or until all ingredients are well blended.
  • Remove the mixing bowl from the mixer and fold in the crumbled bacon.
  • Line a muffin tin with cupcake liners, and fill the liner about 3/4 of the way full with the cupcake batter.
  • Place the muffin pan in the oven at 350 degrees for 18 - 22 minutes, or until a toothpick inserted in the middle comes out clean.
  • When the cupcakes are done baking, remove the muffin pan to a wire rack and let the cupcakes cool completely.

For the Pancakes

  • In a large bowl, blend the flour, baking powder and salt, until well combined.
  • Add the sugar and stir.
  • Add the heavy cream, egg and oil, and mix with a whisk, until all ingredients are well blended.
  • Using a griddle; butter the griddle, and drop the batter onto the griddle by Tablespoonful, making mini pancakes.
  • Cook until light golden color, stack, and set aside.

Make the Frosting:

  • In the mixing bowl of a stand mixer, combine the Crisco and butter, and blend until smooth.
  • Add the vanilla, and Maple flavoring, and mix well.
  • Add 2 cups of the powdered sugar, along with a Tablespoon of heavy cream, and mix on low speed until combined. Add the rest of the powdered sugar, alternating with the 2 Tablespoons of cream, until all ingredients have been added.
  • Keep the mixer on low until all ingredients are combined.
  • Stop the mixer, and scrape down the sides, and blend again on high to mix well. Remove the mixing bowl, and place in the refrigerator.

To Make the Cupcakes

  • Place the Frosting in a pastry bag, and pipe onto the cupcakes.
  • Place the crumbled bacon pieces on a plate, and gently roll the sides of the frosted cupcakes in the bacon pieces. Or, you can place the bacon pieces on the cupcakes by hand if you prefer.
  • Place three of the mini pancakes on top of the cupcakes, and drizzle generously with Maple syrup. Serve, and Enjoy!