Pancakes and Bacon Cupcakes with Maple Frosting for Brunch!

Home » COOK » Recipes » Recipes By Course » Breakfast & Brunch » Pancakes and Bacon Cupcakes with Maple Frosting for Brunch!

These Pancake and Bacon Cupcakes are what dreams are made of! Imagine the best parts of breakfast served up as a cupcake! Yes, PLEASE! A mini stack of pancakes and syrup sits atop a cupcake that’s been covered in maple-frosting and rolled in crispy bacon. It’s a sweet and savory burst of melt in your mouth awesomeness!

A dingle cupcake sat on a white plate, topped with frosting covered in bacon bits, with a mini stack of pancakes sat on top drizzled with syrup. Text overlay says"Pancakes & Bacon Cupcakes"

Affiliate Disclosure
I have included affiliate links to useful products and services related to the topic of this post.
If you purchase via the links I may earn a commission.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy

Pancakes and Bacon Cupcakes

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.

Visualize if you will, sitting down for a lazy morning brunch and enjoying cupcakes made with bacon, maple, and pancakes – I mean, talk about a great twist on breakfast favorites!

If you’ve never thought about putting bacon on cupcakes, let me change your mind! The savory saltiness of bacon pairs amazingly well with the sweet frosting and cupcake – the taste combination is simply divine!

These cupcakes would sit perfectly on a buffet table for brunch or for a breakfast treat! You won’t have to coax anyone to eat these gems. Everyone will love them, from the moist cupcake to the maple frosting, and then the pancakes with syrup – delight in every bite! Trust me, this recipe will be one for your favorites!

Ingredients & Equipment Used In This Recipe

You may have some baking ingredients in your kitchen already – the full list with measurements is found in the recipe card.

For your convenience, any specialized or notable ingredients and equipment needed to make these cupcakes have been listed below and linked to Amazon if available online.

This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.

About the Bacon

You need quite a lot of bacon to use inside the cupcake batter, as well as to place around the frosting.

In the UK it’s best to use streaky bacon, cook it till crispy, cool and then crumble. Streaky bacon is essentially the same cut of American bacon – so we are on the same page here!

You can use ready-cooked bacon which you can crumble up. Or you can buy bacon crumbles if they’re available where you shop. Make sure you buy real bacon bits and not the dried ones that you sprinkle on salads. You need that real bacon taste and texture!

Pancakes & Bacon Cupcakes for Brunch - overhead shot of the cupcake.
The Purple Pumpkin BlogLet’s stay in touch! Join The Pumpkin Patch and get notified when I share more delicious recipes!

Pancake & Bacon Maple Frosted Cupcakes - Perfect for Brunch!

More Cupcake Recipes

Looking for more cupcakes to make? Check these recipes out next:

How Do I Make Pancakes and Bacon Cupcakes?

Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).

Pancakes & Bacon Cupcakes Recipe

Pancakes & Bacon Cupcakes

Yield: 12
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes

These Pancake and Bacon Cupcakes are what dreams are made of! Imagine the best parts of breakfast served up as a cupcake!

Ingredients

For the Cupcakes

  • ½ cup unsalted butter, softened
  • 1 cup of sugar
  • 2 eggs
  • ½ cup heavy cream (double cream)
  • 1 Tbsp pure vanilla extract
  • 1½ cups all-purpose flour (plain flour)
  • 2 tsp of baking powder
  • ½ tsp salt
  • ½ cup crumbled bacon

For the Pancakes

  • 1½ cups all-purpose flour (plain flour)
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 1¼ cups heavy cream (double cream)
  • 1 egg
  • ¼ cup oil
  • Butter for griddling

For the Frosting

  • ½ cup vegetable shortening (Crisco)
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar (icing sugar)
  • 1 tsp pure vanilla extract
  • 2 tsp maple flavoring
  • 3 Tbsp heavy cream (double cream)

For Decorating

  • 70-90 thin slices bacon - cooked, drained, and crumbled
  • Maple syrup - for drizzling on top

Instructions

  1. To make the cupcakes, preheat oven to 180C/350F/Gas 4 and line a cupcake pan with 12 cupcake liners.
  2. Using an electric handheld or stand mixer, cream the butter and sugar until light and fluffy.
  3. Add the eggs, cream, and vanilla, and blend.
  4. In a separate bowl, sift or whisk the flour, baking powder, and salt to blend.
  5. Pour the flour mixture into the mixing bowl, and blend on low. Stop the mixer, and scrape down the sides of the bowl, then blend again on high for about 1 minute, or until all ingredients are well blended.
  6. Fold in the crumbled bacon.
  7. Fill the liner about 3/4 of the way full with the cupcake batter.
  8. Adding cupcake batter to liner
  9. Place in preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
  10. Leave the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  11. Make the pancakes while the cupcakes are baking and cooling.
  12. Sift or whisk to blend the flour, baking powder, and salt until combined.
  13. Stir in the sugar.
  14. Add the cream, egg, and oil and whisk until well blended.
  15. Using a frying pan or griddle; butter the surface, and drop the batter by the tablespoonful, making mini pancakes. Cook until light golden color, stack, and set aside.
  16. To make the frosting use an electric handheld or stand mixer, and place the shortening and butter in a bowl and mix until smooth.
  17. Add vanilla and maple flavoring and mix well.
  18. Add 2 cups of the powdered sugar, along with a tablespoon of heavy cream, and mix on low speed until combined.
  19. Add the rest of the powdered sugar, alternating with the remaining 2 tablespoons of cream, until all ingredients have been added.
  20. Keep the mixer on low until all ingredients are combined. Stop the mixer, and scrape down the sides, and blend again on high to mix well. Place mixing bowl in the refrigerator.
  21. When the cupcakes have cooled, place the frosting in a pastry bag, and pipe onto the cupcakes.
  22. Place the crumbled bacon pieces on a plate, and gently roll the sides of the frosted cupcakes in the bacon pieces. Or, you can place the bacon pieces on the cupcakes by hand if you prefer.
  23. Adding bacon to cupcake frosting
  24. Close up on bacon on frosting
  25. Place three of the mini pancakes on top of the cupcakes, and drizzle generously with maple syrup. Enjoy!
  26. Pancake & Bacon Cupcakes
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1169Total Fat: 76gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 227mgSodium: 1945mgCarbohydrates: 84gFiber: 1gSugar: 57gProtein: 36g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

Brunch Recipes

Here are some more recipes to make a full brunch!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!