Apple Cinnamon Pancake Cupcakes

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Apple Cinnamon Pancake Cupcakes

Sweet and seasonal cupcakes with all the flavors of your favorite pancake breakfast! These cupcakes are baked with buttermilk, apples, & cinnamon, with a luscious maple Swiss meringue buttercream and a sprinkling of crisp bacon!

Prep Time1 20

Cook Time30

Total Time1 50

Course: Dessert, Snack

Cuisine: American

Keyword: apple cinnamon pancake cupcakes

Servings: cupcakes

Calories: 311kcal

Ingredients

For the Cupcakes:

1 ½ cups cake flour
⅓ cup granulated sugar
¼ cup light brown sugar (loosely) packed
2 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter (¾ stick), cold, & cut into small cubes
3 eggs (large)
½ cup buttermilk
¼ cup pure maple syrup
½ teaspoon vanilla extract
2 cups peeled, cored, and grated fresh apple (about 2 medium-sized apples)
¾ cup apple butter

For the Topping:

4 slices thick-cut bacon
3 egg whites (large)
½ cup granulated sugar
½ cup pure maple syrup
1 cup unsalted butter (2 sticks), softened but cool

US Customary - Metric

Instructions

To Make the Cupcakes:

Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the first 6 (dry) ingredients.
Add the butter, and blend on low speed, until the mixture resembles moist crumbs.
Add the eggs, one at a time, and stir until well combined.
Add the buttermilk, maple syrup, and vanilla, stirring to combine.
Scrape the bottom of the mixing bowl with a silicone spatula, and fold in the grated apple.
Fill each well of a lined cupcake pan ⅔ full, and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, and the edges are just barely beginning to brown.
Cool completely, and cut a small well into the top of each cupcake. Fill the well with about a teaspoon of apple butter.

To Make the Topping:

Cut the bacon slices in half lengthwise, and then slice into rectangles about ⅛-inch wide.
Place in a cold skillet over low heat, and cook until crisp. Drain on paper towels and set aside.
In a large mixing bowl, whisk the egg whites, sugar, and maple syrup together slightly, to combine.
Place the bowl over a medium pot of simmering water, on medium-low heat and cook for about 10 minutes, stirring frequently, until the sugars have completely dissolved and the mixture no longer feels gritty when rubbed between the thumb and forefinger.
Remove from heat and whip on high speed until the meringue holds stiff peaks and the mixture has completely cooled. (There should be no hint of warmth left.)
Add in the butter, a tablespoon at a time, whipping on high speed. (If the mixture begins to look curdled, keep whipping until it comes back together before adding more butter. If it is too runny to pipe or spread properly, place the mixture (in the mixing bowl) into the refrigerator for 15-20 minutes, and whip again, until fluffy and thick.)
Pipe the maple buttercream on the cupcakes, and garnish with crisp bacon sprinkles.

Notes

Be sure to check out this Swiss meringue buttercream post, for lots more info on how this frosting is made!

Nutrition