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!
Scrape the bottom of the mixing bowl with a silicone spatula, and fold in the grated apple.
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.)
Be sure to check out this Swiss meringue buttercream post, for lots more info on how this frosting is made!