It might sound strange, but this is the best cupcake I’ve ever had in my entire life! (And trust me, I’ve had A LOT of cupcakes in my lifetime.)
I made these pancake cupcakes with maple buttercream frosting for a baking day I was having with some of girl friends. We picked a fall day to spend in the kitchen baking some of our favorites. Among these were pumpkin scones and pumpkin cheesecake. Mmm…pumpkin 🙂
Sorry, I digress…
Because I’m a product of my mother and grandmother, I felt the need to have a treat available for my friends when they first came over. My mother would have bought something from Whole Foods, but my grandmother would time it perfectly to have some baked good coming right out of the oven. I chose to follow in Grandma’s footsteps.
I follow a number of food blogs, so figured I’d search them for a good late morning recipe. I didn’t want breakfast, but didn’t necessarily want overly sweet either. The result was these incredible cupcakes! They married breakfast with dessert, which is an automatic winner in my book.
Thanks Brown Eyed Baker for the recipe (pasted below)! The only thing I remember changing was adding more maple syrup to the frosting. Everything else is perfect as is (to my palette, anyway)!
Pancake Cupcakes with Maple-Bacon Buttercream Frosting
Yield: 12 cupcakes
Prep Time: 20 minutes | Bake Time: 10 minutes
For the Cupcakes:
2 cups all-purpose flour
1 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1½ cups whole milk
1 ounce (2 tablespoons) unsalted butter, melted and cooled
For the Frosting:
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
1. Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!).
2. Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay! Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.
3. To make the frosting, use the whisk attachment of a stand mixer to whip the butter on medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more. Once all the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Using an offset spatula, spread the frosting on the cupcakes. Top with additional crumbled bacon if desired.
(Pancake batter adapted from How to Cook Everything by Mark Bittman)