Pancake Cupcakes with Maple Bacon Buttercream Frosting
Description
The perfect breakfast is captured in these cupcakes made with pancake mix and buttermilk and frosted with a real maple-bacon buttercream.
Ingredients
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1/2 cup white sugar
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1/3 cup vegetable shortening
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1 cup pancake mix (such as Aunt Jemima® Original)
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1 cup cake flour
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2 teaspoons baking powder
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1 cup buttermilk
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1 egg
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1 cup unsalted butter
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3 cups powdered sugar
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1/4 cup pure maple syrup
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1/4 cup finely chopped cooked bacon
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1 tablespoon vanilla extract
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1/4 teaspoon salt
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
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.
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.
4
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
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.
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.