Cupcakes for breakfast?

A couple weeks ago I had the opportunity to make these delicious cupcakes for a brunch.  They were a big hit!  How couldn't they be? I mean, if you think about a soft pancake cupcake frosted with a delicious maple bacon buttercream, with some real bacon bits and maple syrup on top? You can't go wrong!

The beauty of these cupcakes is that you can make them in a breeze! and your guests will be astonished by your creation!

Come on! let's give these a try.. I promise you will not regret it!!

Ingredients:

- For the Cupcakes: 2 cups all-purpose flour
3 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. salt
1½ cups buttermilk
2 eggs
2 Tbsp. unsalted butter, melted and cooled


- For the Frosting:
2 sticks unsalted butter, at room temperature
2 cups powdered sugar
3 Tbsp. maple syrup
1 tsp. vanilla extract
3 slices of bacon (good bacon), cooked, cooled and crumbled

Directions:

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (It is very important to spray the cupcake liners, otherwise you won't be able to get your cupcake out of the wrapper).

Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the buttermilk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like when you make regular pancakes.  Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 to 12 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.

To make the frosting, use the whisk attachment of a stand mixer to whip the butter on  medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Frost the cupcakes.  If you decide to pipe the icing, it is important to use a big tip (I highly recommend to NOT use a close star tip) since the bacon crumbles will clog the tip and you'll have a real mess within seconds.  You can always add the frosting with a spatula if you will. Top with additional crumbled bacon and some maple syrup, if desired.
 

Source:  Recipe courtesy of Michelle from "Brown Eyed Baker" - Adapted