Pancake Cupcakes with Maple Bacon Buttercream Frosting

The perfect breakfast is captured in these cupcakes made with pancake mix and buttermilk and frosted with a real maple-bacon buttercream.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 479 Calories

Ingredients

• 1 egg
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 cup buttermilk
• 1 cup unsalted butter
• 1 cup cake flour
• 3 cups powdered sugar
• 1 cup pancake mix (such as Aunt Jemima® Original)
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.25 cup pure maple syrup
• 0.33333334326744 cup vegetable shortening
• 0.25 cup finely chopped cooked bacon

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.

Step 2

Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.

Step 3

Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.

Step 4

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.

Step 5

Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.

Step 6

Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.