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Bacon-Pancake Cupcakes

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Bacon-Pancake Cupcakes
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 12
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Transform pancakes into cute cupcakes, complete with maple frosting and bacon.
By Megan DeKok
Updated Sep 17, 2014

Ingredients

Cupcakes

  • 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

Frosting

  • 2 1/2 cups powdered sugar, sifted
  • 1 cup unsalted butter, softened
  • 2 tablespoons real maple syrup

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Bake at 350°F about 20 minutes or until skewer inserted in center comes out clean. Cool completely.
  • 4
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut cooking parchment paper into 3- to 4-inch squares to use as paper liners instead of using paper baking cups.
  • tip 2
    For a fun alternative, make mini and dunk in syrup, skipping the frosting.

Nutrition

Nutrition Facts are not available for this recipe
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