Preheat oven to 350 degrees. Line twelve standard-sized muffin cups (2-1/2-inch) muffin cups with paper liners.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Bacon and pancakes are even better in cupcake form! Bake maple-flavored batter and top with maple-flavored icing, crispy bacon pieces, and mini pancakes.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs | ||
| ⅔ c. Hy-Vee canola oil | ||
| ½ c. Hy-Vee granulated sugar | ||
| ½ c. Hy-Vee 2% reduced-fat milk | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 1 tsp. imitation maple flavoring, divided | ||
| 2 c. Hy-Vee pancake and waffle mix, divided | ||
| 1 (16-oz.) container Hy-Vee creamy buttercream frosting | ||
| 1 tbsp. Hy-Vee Select 100% pure maple syrup, plus additional for garnish | ||
| 1 tsp. Hy-Vee crumbled bacon pieces |
Things To Grab
- Standard muffin tin
- Paper muffin liners
- Whisk
- Medium bowl
- Wooden toothpick
Directions
Whisk together eggs, canola oil, sugar, milk, vanilla extract, and 1/2 teaspoon maple flavoring until smooth. Stir in 1-1/2 cups pancake mix. Divide batter evenly among muffin cups. Bake 20 minutes or until a toothpick inserted near centers comes out clean; cool completely on a wire cooling rack.
Stir together buttercream frosting, maple syrup, 1/2 teaspoon imitation maple flavoring, and salt until combined; set aside. For garnish, prepare and cook 1/2 cup pancake mix according to package directions, using about 1 teaspoon batter per cupcake. Frost cupcakes and sprinkle each with bacon pieces. Top with mini pancakes and drizzle with additional maple syrup.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 40mg
- Sodium: 390mg
- Total Carbohydrates: 52g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%