These sweet maple pancake flavored cupcakes are topped with syrup-coated bacon and real mini-pancakes. The only question remaining is, will you eat them for breakfast???
My answer to that question is a resounding YES, I will eat them for breakfast, and any other time of the day too!
Did you know that today is National Pancake Lovers Day??? There is no better way I know of to celebrate pancakes than by making these! [Plus, Monday is National Coffee Day, and believe me these go GREAT with coffee!]
These cupcakes were a complete experiment, and when they came out of the oven and I tentatively tasted one, I smiled. They taste like pancakes- they really do! Here’s how we made them: (printable recipe)
INGREDIENTS:
Cupcakes:
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter, melted
- 1/4 cup whipping cream
- 2 eggs
- 3 teaspoons vanilla
- 1/2 cup maple syrup (I didn’t use the real stuff– too expensive!)
Frosting and toppings:
- 2 sticks (1 cup) of salted butter, softened
- 2 sticks (1 cup) of unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons of vanilla
- 8 pieces of bacon, cooked until very crisp
- 1/4 cup of maple syrup
- Pancake batter- enough for about 50 mini pancakes (I used the add water and shake Bisquick bottle, and it took about 2 cups of batter to make these up.
DIRECTIONS:
Cupcakes:
- Combine all dry ingredients and mix in medium bowl
- In large bowl, whisk eggs, whipping cream and vanilla together, add melted butter slowly while whisking.
- Alternately add dry ingredients and syrup to the egg mixture, whisking until thick and smooth.
- Scoop evenly into 18-20 cupcake liners placed in muffin tins. Don’t overfill!
- Bake at 350F degrees for 14-18 minutes, until a toothpick inserted into the center comes out clean.
- Remove cupcakes from tin and allow them to cool completely.
Frosting and toppings:
- Crumble bacon into small pieces and toss with maple syrup until completely coated.
- Make mini pancakes on a hot griddle by using a small spoon and making just a tiny circle of batter. Let these cool on a piece of parchment paper.
- Make frosting by placing butters, powdered sugar and vanilla in a mixing bowl and beating on high for 3-4 minutes until very light and fluffy.
- Place frosting into a large zip top bag that has a decorating tip fitted into one corner.
- Pipe a circle of icing around the edge of the cupcake.
- Sprinkle with bacon.
- Place pancakes on top, using a small amount of frosting to stick them together into a stack.
- Add a dollop of frosting on top and add sprinkles or a red “cherry” sixlet, like mine.
- ENJOY!!!!
My thoughts: These are really good. The sweet cupcake with that salty bacon….yum! I was a little skeptical about the bacon, but it really adds a wonderful flavor to these! If you are short on time, skip the mini pancakes on top and just frost these and sprinkle them with bacon. You could even use a bottle of those real bacon bits, but I suspect that the freshly cooked bacon tastes best. Happy Pancake Day to YOU!!! Enjoy!! ~r
Other treats that you “could” eat for breakfast:
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These colorful Green Bay Packer CHEESEHEAD cupcakes are the perfect treat for game day!!! Make them in YOUR team colors and start the season off with some fun!
for these.
or a small mini muffin tin, make 24 small, baked balls of cake in yellow. (click 
and place on a parchment-lined baking sheet. Leave a little room for the cookies to spread.
that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)
EASYBAKED 