Maple Pancake Cupcake with Maple Frosting and Candied Bacon

Maple Bacon Pancake

Woa….Just typing out that title made me drool a little bit. So I felt just a little bit bad about not saving any of that bred for my coworkers, and wanted to keep that bacon love going a little bit. So why not go with a breakfast cupcake? Its a good compromise. I hope its loved, but as I write this post, my boyfriend is mowing down on one of those bad boys, and this is the happiest I have seen him react to a creation.

Maple Pancake Cupcake with Maple Frosting and Candied Bacon

Yields 2 dozen cupcakes


Maple Pancake Cupcake

  • 2 1/2 cups of flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup of light brown sugar
  • 2 eggs
  • 1 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Maple Butter Cream Frosting

  • 1 cup unsalted butter, softened
  • 1/2 cup heavy whipping cream
  • 2/3 cup maple sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup maple syrup
  • 1 cup confectioners sugar

Candied Bacon

  • 6-10 slices bacon, sliced
  • 1/2 cup light brown sugar
  • 2 tablespoons maple sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


Maple Pancake Cupcake

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1.  Sift together flour, baking powder, baking soda, and salt

2. In a stand mixer with a paddle attachment, or with your hand mixer, beat together the butter and light brown sugar until combined

  • add eggs, one at a time scraping down the bowl after each addition
  • add maple syrup
  • add vanilla extract

3. Add the flour mixture and buttermilk to the butter mixture in 3 additions, beginning and ending with the flour

4. Divide batter evenly amount the cupcake trays and bake for 20 minutes, or until a toothpick comes out clean

Maple Butter Cream Frosting

1. Place the stand mixing bowl and whisk attachment in the freezer for 15 minutes

  • On high speed, beat the heavy whipping cream until stiff peaks form
  • set aside

2. In the stand mixer with a paddle attachment, combine the butter and maple sugar

  • add the maple syrup
  • add the vanilla extract

3. On low speed, add in the whipped cream

4. Add the confectioner’s sugar to the mixture and beat on low speed until combined

5. Chill frosting for at least 30 minutes before piping onto cupcakes

Candied Bacon

Preheat oven to 400°F and line a baking sheet with foil

1. Slice bacon to what ever size you would like to put on your cupcake, I did large pieces, but you could also chop it up smaller and use it like sprinkles on the cupcakes

2. In a medium sized bowl, combine the light brown sugar, maple sugar, cinnamon and nutmeg

3. Coat the sliced bacon with the sugar mixture and bake in oven for 8-10 minutes

4. Take bacon out of oven and sprinkle the remaining sugar over the bacon and return tray to oven for 8-10 minutes, or until you see the sugar start to caramelize

5. To assemble, wait until the cupcake is completely cool and the frosting has been chilled before piping the frosting onto the cupcakes.  Wait until the bacon is completely cool before placing on top as well



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