Maple Bacon Pancake Cupcakes
Maple Bacon Pancake Cupcakes blur the line between breakfast and dessert in the most delightful way. Whether you’re hosting brunch or just treating yourself, these little bites guarantee big smiles.
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these Maple Bacon Pancake Cupcakes—playful, indulgent, and just a little over-the-top in the best way. Imagine fluffy pancake batter baked into cupcake form then topped with cinnamon flecked frosting, maple syrup and salty bacon. They’re perfect for weekend mornings, brunch parties, or anytime you want breakfast to feel like a treat.
Where pancakes meet cupcakes and bacon seals the deal.
Table of Contents
Tips for Success
- Use thick-cut bacon for better texture and flavor.
- Don’t overmix the batter—this keeps the cupcakes light and fluffy.
- Don’t like store bought frosting? Use these recipes: Marshmallow Frosting, Vanilla Cream Cheese Frosting, Buttercream Frosting
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Maple Bacon Pancake Cupcakes
Ingredients
- 1 Egg
- ¼ cup Melted Butter
- ½ teaspoon Vanilla
- 1½ cups Milk
- 1 ½ cups Flour
- 4 teaspoons Baking Powder
- ½ a teaspoon Salt
- 3 tablespoons Sugar
- Maple Syrup
- 1 package Bacon Cooked
- 1 container of Cinnamon Toast Crunch Icing or frosting of choice
Instructions
- Start by placing your egg, vanilla, ¼ cup of melted butter, and milk into a mixing bowl. Whisk together until well combined.
- In a separate bowl, add flour, baking powder, salt, and sugar. Whisk until well combined.
- Combine your wet ingredients with your dry ingredients, fold into one another until well combined and smooth.
- Line a muffin tin with cupcake liners. Spray lightly with cooking spray.
- Fill each one halfway with pancake batter.
- Bake at 350 for 10 to 12 minutes, or until golden and a toothpick comes out clean.
- Remove from the oven and let cool.
- Fill the piping bag with a 1M tip with icing. Pipe icing on top of each muffin.
- Crumble 6 slices of bacon, and top each muffin with bacon crumbles, and half a slice of bacon.
- Drizzle each one with maple syrup before serving.
Nutrition
Pancake Cupcakes FAQs
Yes. Bake them the night before and store in an airtight container.
Absolutely. Just prepare the mix as directed.
Go for real maple syrup if possible as it gives a richer, more authentic flavor than artificial versions.
Keep them in the fridge for up to 3 days.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
