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  • Jennifer Coleman

    There is nothing healthy about this, but it does sound good...even withouth the bacon. Pancake cupcake with maple buttercream and.... bacon. Enough said.

  • Brittany Oue

    Delicious Maple Buttermilk Pancake & Bacon Cupcakes Recipe

  • Alisha Haney

    Pancake Cupcakes with Maple Butter Cream and Bacon... Best cupcakes EVER!!!

  • Shannon Garcia

    Pancake Batter cupcakes with maple buttercream and bacon Pancake Breakfast Cupcakes Ingredients Buttermilk Pancake Cupcakes: 1 cup buttermilk pancake mix (ex: Bisquick) 1/2 cup whole milk, room temperature 1 egg, room temperature 1 tablespoon unsalted butter, melted 1/4 cup mix-in; chocolate chips, blueberries, nuts, chopped bacon, etc. (optional) Maple Buttercream Frosting: 1 cup (2 sticks) unsalted butter, softened 3-4 cups powdered sugar, sifted 3-5 tablespoons heavy whipping cream (sub half and half or milk if necessary) 1/2 teaspoons maple extract (found in the baking aisle of the grocery store) OR about 3T pure maple syrup 1/4 teaspoon salt Bacon & maple syrup for garnish Directions Preheat oven to 350 degrees F. Line cupcake/muffin pan with baking cups. Lightly whisk milk, eggs, and butter in small bowl. Add the wet ingredients to the pancake mix and gently whisk until just incorporated (it' ok if a few lumps remain). If desired, fold your favorite pancake mix-in into the batter. Distribute batter between the baking cups, filling them 1/2-2/3 full. Bake 13-16 minutes, or until pancake cupcakes are puffy and a toothpick comes out cean. Prepare Frosting: With an electric mixer, beat butter until smooth on medium speed. Slowly add powdered sugar until fully incorporated and creamy. Add maple and cream/milk. Beat on medium speed about 3 minutes until light and fluffy, adding more powdered sugar or milk until desired consistency is reached. Garnish cupcakes with a piece of bacon and drizzle with maple syrup. Voila, cupcakes for breakfast!

  • Nichole Thomason

    Maple pancake cupcakes

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