Buttermilk Maple Bacon Cupcakes Recipes

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BACON-PANCAKE CUPCAKES



Bacon-Pancake Cupcakes image

Transform pancakes into cute cupcakes, complete with maple frosting and bacon.

Provided by By Megan DeKok

Categories     Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 9

1/4 lb bacon
2 1/2 cups Original Bisquick™ mix
1 cup buttermilk
2 eggs
2 to 4 tablespoons real maple syrup
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted
1 cup unsalted butter, softened
2 tablespoons real maple syrup

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bacon on cookie sheet. Bake 15 to 20 minutes or until cooked completely. Transfer to paper towel to drain. Crumble. Reduce oven temperature to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In medium bowl, place Bisquick mix. In 2-cup measuring cup, beat buttermilk, eggs, 2 tablespoons syrup and the vanilla with whisk. Pour over Bisquick mix. Add up to 2 more tablespoons maple syrup if more maple flavor is desired. Stir in one-third of the crumbled bacon. Divide batter among muffin cups. Sprinkle with additional bacon, reserving some for garnish.
  • Bake at 350°F about 20 minutes or until skewer inserted in center comes out clean. Cool completely.
  • In medium bowl, beat Frosting ingredients until smooth. Place frosting in decorating bag fitted with tip. Pipe frosting onto cooled cupcakes. Sprinkle with remaining bacon.

Nutrition Facts : ServingSize 1 Serving

BUTTERMILK MAPLE-BACON CUPCAKES



Buttermilk Maple-Bacon Cupcakes image

These cupcakes won first prize at the Winneshiek County Fair in the Bacon Dessert competition. They remind me of pancakes!

Provided by Sherillynn

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 20

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 ½ cups buttermilk
3 eggs, beaten
½ cup vegetable oil
1 teaspoon maple flavoring
1 teaspoon vanilla extract
4 slices crisp bacon, crumbled into bits

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 20 muffin cups.
  • Mix flour, sugar, baking soda, and baking powder together in a bowl. Add buttermilk, eggs, oil, maple flavoring, and vanilla extract. Stir in crumbled bacon.
  • Fill muffin cups 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 17 to 20 minutes.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 30.6 g, Cholesterol 31.3 mg, Fat 7.5 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 235.8 mg, Sugar 21 g

YUMMY MAPLE BACON CUPCAKES



Yummy Maple Bacon Cupcakes image

This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.

Provided by lucky26

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 48

Number Of Ingredients 18

1 ½ cups white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 ⅓ cups buttermilk
½ cup butter, softened
¼ cup shortening
½ cup maple syrup
1 pinch salt
2 ½ cups confectioners' sugar
6 strips cooked bacon, crumbled
1 teaspoon raw sugar, or as desired

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
  • Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  • Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
  • Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.5 g, Cholesterol 18.2 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 71.4 mg, Sugar 15.1 g

PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING



Pancake Cupcakes With Maple-Bacon Buttercream Frosting image

The cupcakes are based on a homemade pancake batter, baked in a muffin tin to form light, fluffy cakes, like a good pancake should be. The frosting is flavored with maple syrup and bacon. Don't attempt to pipe this frosting; the bacon will get stuck in the tip. Adapted from a recipe at Brown-Eyed Baker. http://bit.ly/clnRii

Provided by DrGaellon

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

3 slices bacon
1 tablespoon maple syrup
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk
2 eggs
2 tablespoons unsalted butter, melted and cooled
5 slices bacon
3 tablespoons maple syrup
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
  • Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
  • Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
  • In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

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