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Sunnyside Up Bacon Cupcakes

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  • Prep 50 min
  • Total 1 hr 50 min
  • Servings 24
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Breakfast is served, cupcake style! These sweet treats are the perfect addition to any morning.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Cupcakes

  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons maple-flavored syrup
  • 1 teaspoon vanilla
  • 1 cup milk
  • 3/4 cup crumbled crisply cooked maple-flavored bacon (9 slices)
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 24 butterscotch candies, unwrapped
  • Black decorator sugar, if desired

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In medium bowl, mix flour, baking powder, salt and cinnamon; set aside.
  • 3
    In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in maple syrup and vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir bacon into batter.
  • 4
    Divide batter evenly among muffin cups, filling each about 2/3 full.
  • 5
    Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
  • 6
    Use one can of Betty Crocker™ Rich & Creamy Vanilla Frosting. Frost cupcakes to look like the white of a sunnyside-up egg. For yolk, press 1 butterscotch candy in center of each cupcake. Sprinkle with black decorator sugar for pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Short on time? Use a container of vanilla creamy ready to spread frosting instead of the Buttercream frosting.
  • tip 2
    Substitute 1 box white cake mix for the cupcakes above. Make cake mix as directed on box for cupcakes except—use 1 cup water, 1/3 cup vegetable oil, 3 egg whites and 2 tablespoons maple-flavored syrup. Stir in 3/4 cup crisply cooked and finely crumbled maple-flavored bacon (9 slices). Bake 15 to 22 minutes. Cool as directed on box. For the frosting, substitute 1 container vanilla creamy ready-to-spread frosting. Decorate as directed in recipe.

Nutrition

Nutrition Facts

Serving Size: 1 Cupcake
Calories from Fat
140
Trans Fat
1/2g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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