Pancake Cupcakes with Maple Frosting & Candied Bacon Delight











Dive into a breakfast-inspired treat with these Pancake Cupcakes topped with luscious Maple Frosting and crunchy Candied Bacon. Perfect for brunch or a sweet snack, they combine all your morning favorites in one delicious bite!


Step 1: Preparation for Cupcakes

Begin by preheating your oven to 350°F. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground ginger. This not only combines your dry ingredients but also aerates them, ensuring a lighter cupcake. In another bowl, beat the softened butter and sugar on medium speed until fluffy – this is the key to getting that perfect sponge texture in your cupcakes. The act of creaming them together introduces air into the mix, which lightens the batter.
Pro Tip: Ensure butter is at room temperature for easier mixing.

Step 2: Mix Wet and Dry Ingredients

To the creamed butter and sugar, add in the eggs one at a time, followed by the maple syrup and vanilla extract. Mixing after each addition will help to ensure that these ingredients are thoroughly incorporated. Gradually add the dry ingredients in parts, alternating with the buttermilk. This step is crucial for maintaining a smooth batter without overmixing, which can lead to tough cupcakes. If using nuts, fold them in gently at this stage.
Pro Tip: Alternate between dry ingredients and buttermilk to avoid lumps.

Step 3: Bake

Fill the muffin or cupcake tins, lined or buttered according to your preference, about 3/4 full to prevent spilling over as they rise. Bake in the preheated oven for about 20 minutes. A tester should come out clean when inserted into a cupcake. Allow the cupcakes to cool completely before frosting. This step not only ensures your cupcakes are fully cooked but also allows the perfect texture and crumb to set in before you apply the frost.
Pro Tip: Cool cupcakes completely to prevent frosting from melting.

Step 4: Prepare the Frosting

For the frosting, beat softened butter with cream cheese, brown sugar, and a pinch of salt until fluffy and light. Gradually add in the maple syrup and vanilla, then the confectioners' sugar, and beat until well combined and fluffy. The key to perfect frosting is to whip it well - this incorporates air, making it light and spreadable. Chill the maple-butter frosting for an hour before using to set the flavors and firm it up for easy piping.
Pro Tip: Soften the cream cheese and butter for a smooth frosting.

Step 5: Candied Bacon

Preheat your oven to 400°F. Line a rimmed baking sheet with foil and place a rack in the center. Arrange the bacon slices on the rack and sprinkle with maple sugar. Bake until the sugar is melted, about 8 minutes, then sprinkle with the remaining sugar and continue baking until deep brown and glazed, around 12 to 14 minutes longer. The candied bacon should be kept an eye on to prevent burning. Once done, broil for 1-2 minutes until the sugar bubbles thickly. Allow to cool completely then cut into 1/4-inch dices. This candied bacon will add a delightful crunch and sweetness to your cupcakes.
Pro Tip: Watch closely while broiling to prevent the bacon from burning.

Step 6: Frosting and Garnishing

Once your cupcakes and bacon are ready, it's time to assemble. Pipe or spread the chilled maple frosting over each cooled cupcake. Sprinkle the candied bacon pieces on top, pressing slightly to adhere. The creamy frosting pairs perfectly with the crunch of the bacon, offering a sweet and savory treat that's utterly addictive. These Pancake Cupcakes with Maple Frosting and Candied Bacon are sure to be a hit at any gathering, blending the line between breakfast and dessert!
Pro Tip: Pipe the frosting in a swirl for a professional look.