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    You are in: Home / Recipes / Pancake Cupcakes With Maple-Bacon Buttercream Frosting Recipe
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    Pancake Cupcakes With Maple-Bacon Buttercream Frosting

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    2 Total Reviews

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    • on June 24, 2011

      The frosting is TO DIE FOR. Whipping the butter for so long at the beginning is crucial; it gives the frosting an amazing texture.

      However, I believe the recipe needs quite a bit more bacon. I used a full pound, and easily could have used more. I also used buttermilk instead of regular milk.

      The cupcakes themselves turned out just a bit too chewy, but I think that's my fault for overbaking by a minute or so. I didn't matter, because one bite with that frosting and all was right with the world.

      Definitely a keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2011

      The recipe says it makes 12, so i doubled the recipe and ended up with 30 this case more is definitely better! I love to cook and try new recipes and this one is a winner and a keeper! I will have to change very little, mainly the cooking method, the cupcakes stick in the muffin papers even though I sprayed them with cooking spray. Next time will skip the papers and just spray the tin.

      I also doubled the buttercream recipe, which is completely un-necessary because the recipe as written will more than cover the cupcakes, luckily I make a lot of cupcakes and can find something to use the extra buttercream on.

      person found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Pancake Cupcakes With Maple-Bacon Buttercream Frosting

    Serving Size: 1 (125 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 416.4
    Calories from Fat 194
    Total Fat 21.6 g
    Saturated Fat 12.5 g
    Cholesterol 83.4 mg
    Sodium 328.3 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 0.5 g
    Sugars 34.2 g
    Protein 4.9 g

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