It’s breakfast for dessert – or dessert for breakfast? – with these fluffy Pancake Cupcakes, topped with a buttery melt-in-your-mouth Maple Bacon Frosting.
How many of you wake up (almost) ever morning and try to figure out a way to justify eating dessert for breakfast? No one? Just me? I can live with that. And this recipe for pancake cupcakes is just the excuse I need.
PANCAKES PANCAKES PANCAKES!!!
Pancakes really hold a special place in my heart. Growing up, they were a Sunday tradition, and I would probably count them among the first recipes I ever made. There is something very comforting about chowing down on a big plate loaded with fluffy pancakes, dripping with butter and syrup. Um, I’ll uh, be right back…
[Wipes syrup from mouth…] Where were we? Right! Pancakes! So they’ve always been delicious, but when I got older, and started to learn of the deliciousness of alcoholic libations (and the unfortunate results of excessive enjoyment), I also learned how awesome they are as drunk food. I became a vocal advocate for the post-party pancake run. In fact, Liz once played a voicemail for me where I could clearly be heard yelling in the background “PANCAKES PANCAKES PANCAKES! WHO ELSE WANTS SOME?!”. And if I didn’t manage to get a stack of ’em at the end of the night, you can bet the odds were pretty good I was going to first thing in the morning. So the last meal of the day, or the first the next day. Not unlike…. DESSERT AND BREAKFAST! I rest my case.
Holy crepe! You can make them into cupcakes?
Fast forward a few years, and sadly, I am clearly not in college anymore. It’s not quite as acceptable to beg someone to cart me off to House of Pies (a staple of Houston’s late night food scene) for some pancakes. And sure, I can whip up a batch, but why would I, when I’ve discovered you can turn this awesome breakfast staple into a cupcake? And we love cupcakes ‘round these parts!
This cupcake comes together like, well, a pancake. You could probably make some with the batter. But don’t get distracted! Keep your eye on the prize and reach for your muffin pan instead of your skillet. Don’t worry about getting a super smooth batter, a few lumps aren’t going to hurt anything. And while this gives you a nice, soft, flavorful cupcakes, it’s really the frosting that takes it over the top.
You know what pancakes need? Bacon. And Frosting.
So aside from butter and maple syrup, what goes best with pancakes? Bacon, of course. And there’s some right in the frosting. So if you plan on trying this recipe, do yourself a favor and get the largest possible tip for your frosting bag, because otherwise your bacon will jam, and that’s a different recipe. Alternatively, you can frost it with a spatula all rustic style. But I think a piping bag is cleaner and faster. Oh, and chop that bacon stupid fine, you can always garnish with larger pieces.
The frosting comes together like most buttercreams: whip the butter, add the powdered sugar, and then the flavorings, which in this case includes maple syrup. So you’re topping your pancake cupcake with a combination of butter, bacon, and maple syrup. Flawless. And seriously, this frosting is ridiculously good – super fluffy, sweet, and salty. Liz kept eating the leftovers until I forcibly pried the bowl out of her hands. (It was for her own safety.)
So now you have the perfect excuse to eat dessert for breakfast, or breakfast for dessert if that’s your thing. I guess being out of college isn’t so bad…
- 2 cups all-purpose flour
- 1 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ cups whole milk
- 2 eggs
- 2 tablespoons unsalted butter, melted and cooled
- 8 ounces (1 cup) unsalted butter, at room temperature
- 2½ cups powdered sugar
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 slices of bacon, cooked, cooled and crumbled/chopped very fine
- Preheat the over to 400 degreees.
- Line your muffin pan with liners, and spray the interior of the liners with cooking spray. Yes, you really need to do this step, or you will rip them shreds when you go to eat them.
- Whisk all your dry ingredients in a large bowl, and all your wet ingredients (that includes the butter in a medium bowl). Pour the wet mixture on top of the dry, and whisk until just combined. Lumps and some streaks of dry ingredients are ok.
- Divide among your liners, and bake for 10 minutes, or until firm to the touch.
- Remove from the oven, let stand for 5 minutes, and then evacuate them to a wire rack to cool completely.
- Using the whisk attachment of your hand or stand mixer, beat the butter until light and fluffy. Be sure to stop and scrape the sides to get it all aerated.
- Drop the speed, and start adding the powdered sugar about ⅓-1/2 cup at a time, waiting until it's fully incorporated before adding more.
- Once all the powedered sugar is in, scrape the bowl again, and whip on high for 1-2 minutes.
- Slow the beaters, and add your vanilla and maple syrup, and increase the speed to fully mix them.
- Add the chopped bacon, and fold into the frosting with a spatula.
- Using a piping bag with your biggest tip, frost the cupcakes. Alternatively, you can use a spatula.
- Garish with larger pieces of bacon if you desire (and who wouldn't).
More cupcakes? We’re happy to oblige! How about an Irish Car Bomb Cupcake stuffed with whiskey ganache?