Mini Maple Pancake Cupcakes with Maple Butter Frosting Garnished with Bacon Pieces

Mini Maple Pancake Cupcakes with Maple Butter Frosting Garnished with Bacon Pieces has to be one of the most unique cupcakes I have ever made. This seems to be one the 'guys' really like. You know, the Saturday morning dad, who makes pancakes? Toss in the bacon pieces, and it is a winner. It is definitely Jon-Michael's favorite.

Yesterday, as I was making these, I kept thinking about sending him a message when these were done. After taking photos, the picture above was posted on Facebook, tagging him.

Strangely, the door to the garage opened and there he was, walking in the door with Emily! I asked if he had seen the post. No, he hadn't. After he saw it, we had to laugh. He seems to have this 'food' radar, arriving at just the right time to enjoy my latest meal or dessert.

These were made in the 2" mini Reynolds baking cups. I have to admit that I love the silver baking cups. Although you can just put these on a cookie sheet, I still prefer to put them in a muffin tin.

When the kids were little, I was a room mother a few times. I watched as the kids in the classes threw away half of a cupcake over and over again. When I had to send treats, I started making mini cupcakes. Problem solved.

These maple pancake cupcakes with the maple butter frosting are pretty rich and I think the mini version is a perfect size. Bite into one, and it really does bring to mind pancakes and maple syrup. The bacon is the perfect garnish.

These were displayed at a wedding reception on 'lifts and levels' that were covered in silver wrapping paper with a border of bling. They made a pretty presentation. Click here to see ►Cupcake display.

Butter Frosting Garnished with Bacon Pieces

1- 1/4 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3/8 tsp. ground ginger 1/4 cup softened, unsalted butter 1/4 cup light brown sugar 1 large egg 5/8 cup pure maple syrup 1 tsp. vanilla extract 1/4 cup buttermilk 1/4 cup finely chopped pecans

Preheat oven to 350°

In a medium sized bowl, add the flour, baking powder, baking soda, salt, and ginger. Using a wire whisk, combine the ingredients and set to the side.

In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the egg and mix well. Pour in the syrup and vanilla and mix well.

Add about 1/2 of the flour mixture, and 1/2 of the buttermilk. Repeat, making sure the ingredients are all combined.

With a spoon, stir in the chopped pecans.

Fill the mini muffin cups about 3/4 full. Bake for about 15 minutes at 350°.

Cool completely on a baking rack and frost with Maple Butter Frosting. Makes about 15 of the 2" mini muffins.

Maple Butter Frosting

1/2 cup (1 stick) of softened

unsalted butter 1-1/2 ounces of cream cheese 1/3 cup brown sugar 1/8 tsp salt 3 Tblsp. maple syrup 3/8 tsp. vanilla extract 1/2 cup powdered sugar