Posted: Jun 12, 2014 6:00 AM
 
Love breakfast so much you eat it for dinner? Well, now you can even have it for dessert too with these breakfast-themed cupcake recipes. From pancake-and-bacon cupcakes to coffee-infused cupcakes, learn how to turn your favorite morning meal into a tantalizing dessert.

Buttermilk pancake cupcakes with maple frosting and bacon

Photo credit: createdby-diane.com

Buttermilk pancake cupcakes with maple frosting and bacon

Combine the goodness of flapjacks with savory bacon, and you have a drool-worthy pancake-and-bacon cupcake recipe by createdby-diane.com. Go ahead and have two — we won't judge.

Cupcake ingredients:

  • 2 cups Smart and Final's Buttermilk Pancake Mix
  • 1 cup milk
  • Syrup
  • Cooked bacon

Maple buttercream frosting ingredients:

  • 1-1/2 cups butter
  • 2-1/2 cups powdered sugar
  • 1 teaspoon maple extract
  • 2 tablespoons milk

Cupcake directions:

  1. Preheat your oven to 325 degrees F.
  2. In a bowl , combine the pancake mix with the milk until smooth.
  3. Pour the batter in equal amounts into a lined cupcake pan.
  4. Bake the cupcakes for 13 minutes, and set them aside to cool.

Buttercream frosting instructions:

  1. While your cupcakes are baking, beat together the butter, sugar, maple extract and milk, blending until smooth and creamy.
  2. Using a #846 tip, pipe your frosting onto your cooled breakfast cupcakes.
  3. When you're ready to eat, drizzle a cupcake with pancake syrup, top with a crispy piece of turkey bacon, and sink your teeth into this bacon-topped breakfast cupcake any time of the day.
Cinnamon Toast Crunch cupcakes
Photo credit: ingredientsofa20something.com

Cinnamon Toast Crunch cupcakes

As if the cereal spin-off of your favorite breakfast item wasn't tantalizing enough, ingredientsofa20something.com went and baked up a cupcake chock-full of Cinnamon Toast cereal goodness and took it to a whole new level of yumminess. Spoons optional.

Cupcake ingredients:

  • 2 cups plus 1 tablespoon cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, well shaken
  • 1 handful Cinnamon Toast Crunch, crushed into chunks

Frosting ingredients:

  • 3 sticks butter, softened
  • 4 cups sifted powdered sugar
  • 1 teaspoon vanilla
  • Ground cinnamon, to taste

Cupcake directions:

  1. Preheat your oven to 350 degrees F. Line your cupcake pan with liners.
  2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
  3. In a large mixing bowl, use an electric mixer at medium speed to beat together the butter and sugar until pale and fluffy. Then beat in the vanilla extract.
  4. Add the eggs 1 at a time, beating well and scraping down the sides of the bowl after each addition.
  5. At low speed, beat in the buttermilk until just combined (the mixture will look curdled). Add the flour mixture in 3 batches, mixing until each addition is just incorporated.
  6. Fold in the crushed cereal.
  7. Pour the batter into the lined cupcake pan (I poured 2 cookie scoops' worth, which is like half full).
  8. Bake until golden brown, which is generally a little longer than 15 minutes. Just watch it.

Frosting directions:

  1. Beat the butter until it is light and creamy.
  2. Add the powdered sugar about 1 cup at a time. After adding each cup, increase speed, and beat heavily for about 10 seconds (this makes the frosting lighter).
  3. After all the sugar has been added, add the vanilla and cinnamon, to taste.
  4. Frost the cupcakes, and then top them with cereal. Yum!
Morning Waffle CupcakePhoto credit: bake2thefuture.com

Morning waffle cupcakes

With a hint of maple syrup and the crunch of a waffle, this mouthwatering breakfast cupcake from bake2thefuture.com puts dessert into a whole new dimension.

Cupcake ingredients:

  • 3 cups cake flour
  • 3/4 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  •  1 cup unsalted butter, at room temperature
  •  1-1/2 cups sugar
  •  3 large whole eggs plus 2 egg yolks, at room temperature
  •  1 tablespoon pure vanilla extract
  •  1/2 to 1 teaspoon maple extract
  •  1/2 cup maple syrup
  •  1 cup buttermilk, at room temperature
  • Maple buttercream frosting

Strawberry compote ingredients:

  • 1 quart strawberries, chopped
  • 2 tablespoons sugar, to taste

Cupcake directions:

  1. Preheat your oven to 350 degrees F, and line a 24-cupcake pan with liners.
  2. Sift together the flour, baking soda, baking powder and salt, and set aside.
  3. Beat the butter with the paddle attachment of mixer until smooth. Add the sugar, and beat until fluffy.
  4. Add the whole eggs 1 at a time, followed by the 2 egg yolks.
  5. Mix in the extracts and maple syrup until combined.
  6. Alternate adding the dry ingredients and the buttermilk until just combined. Reserve some cake batter to make waffle bites.
  7. Fill the cupcake liners to half full, and bake for 20 minutes or until a toothpick inserted in the centers comes out clean. Allow the cupcakes to cool completely.

Waffle bite directions:

  1. Drop a teaspoon of reserved batter into a waffle iron, and cook until crispy.
  2. Let the waffle bites cool on wire racks before topping the cupcakes with them.

Compote directions:

  1. To a saucepan, add the chopped strawberries and sugar.
  2. Cook over medium heat until the mixture becomes soft and all excess water has evaporated. Remove from heat, and let cool.

To assemble the cupcakes:

  1. Make holes in the centers of the cupcakes, and fill with strawberry compote.
  2. Frost the cupcakes with the maple buttercream frosting.
  3. Decorate with waffle pieces and a fresh strawberry, and add a little maple syrup and confectioner's sugar on top just because!
Jelly-filled doughnut cupcake
Photo credit: sweettoothsweetlife.com

Jelly-filled doughnut cupcakes

Oh. My. Deliciousness. Sweettoothsweetlife.com combined all things tasty and created a cupcake-sized jelly-filled doughnut with the potential to replace breakfast altogether.

Cupcake ingredients:

  • 1/2 cup butter, softened
  • 2 eggs
  • 2-1/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons vanilla
  • 1 cup milk
  • 1 cup strawberry, raspberry or blackberry jelly; lemon curd; cream filling
  • Powdered sugar

Cupcake directions:

  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar and vanilla, and beat until combined, occasionally scraping down the sides of the bowl.
  4. Add the eggs 1 at a time, beating well after each addition. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition until just combined.
  5. Spoon the batter into standard muffin cups, filling each about 2/3 full. Use the back of a spoon to smooth the batter.
  6. Bake the cupcakes for 15 to 18 minutes or until a toothpick inserted in the centers comes out clean.
  7. Let the cupcakes cool in the muffin cups on a wire rack for 5 minutes, and then remove the cupcakes from the muffin cups to cool completely.
  8. Spoon the jelly, lemon curd and/or cream filling into separate pastry bags fitted with small round tips. Insert the tip into the top of each cupcake, and squeeze the filling into the cupcakes until some is visible on the top. Sift powdered sugar over the cupcakes, and enjoy!
Cinnamon roll cupcakes
Photo credit: gwenskitchencreations.blogspot.com

Cinnamon roll cupcakes

Prepare your taste buds to be amazed by this cupcake recipe from gwenskitchencreations.blogspot.com. Chances are you won't be able to tell they aren't the breakfast favorite.

Cupcake ingredients:

Frosting ingredients:

  • 1 (8 ounce) block cream cheese, softened
  • 1 stick butter
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Glaze ingredients:

  • 1 stick butter
  • 1 cup brown sugar
  • 1-1/2 teaspoons cinnamon

Cupcake directions:

  1. Preheat your oven to 350 degrees F. Line a 24-cupcake pan with liners.
  2. Prepare the basic yellow cake batter, using the recipe above or the store-bought cake mix.
  3. Fill each cupcake liner 1/4 full with batter.
  4. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle 1 teaspoon of the mixture over the unbaked cupcakes.
  5. Fill each cupcake liner with batter again until 2/3 full, no more. Sprinkle another teaspoon of the cinnamon-sugar mix. Using a toothpick, swirl the cinnamon-sugar all over the cupcake.
  6. Bake the cupcakes for 15 minutes or until a toothpick inserted in the centers comes out clean. Let the cupcakes cool on a rack.

Frosting directions:

  1. In the bowl of a mixer, use the paddle attachment to cream together the butter and the sugar until fluffy.
  2. Add the cream cheese and vanilla, and beat until combined, about 2 minutes.
  3. Frost the cupcakes.

Glaze directions:

  1. In a small saucepan over medium heat, melt the butter with the sugar and cinnamon until combined and pourable. Do not allow the mixture to boil.
  2. Let the glaze cool for a minute, and then drizzle it over the frosted cupcakes.
Chocolate coffee cupcakesPhoto credit: roxanashomebaking.com

Chocolate coffee cupcakes

Brewed coffee paired with the sweet taste of chocolate may have you considering replacing your morning cup of joe with this cupcake recipe by roxanashomebaking.com.

Cupcake ingredients:

  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 cup Gevalia brewed cold coffee
  • 1-3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 2 teaspoons baking powder

Coffee buttercream frosting ingredients:

  • 3/4 cup butter, at room temperature
  • 3 cups powdered sugar
  • 1 tablespoon Gevalia brewed cold coffee
  • 2-3 teaspoons heavy cream

Cupcake directions:

  1. Preheat your oven to 350 degrees F. Line 2 cupcake pans with 18 paper liners.
  2. In a mixing bowl, cream together the butter and sugar for 2 to 3 minutes until light and fluffy. Add the eggs 1 at a time, beating well after each addition.
  3. In a separate bowl, sift together the flour, cocoa and baking powder. Add the flour mixture alternately with the cold coffee to the creamed butter. Mix until just combined.
  4. Scoop the batter into the lined cupcake pans, and bake for 20 minutes or until a toothpick inserted in the centers comes out clean.
  5. Leave the cupcakes in the pan for 5 minutes before placing them on wire racks to cool completely.

Frosting directions:

  1. In a mixing bowl, whisk the butter for about 2 minutes until light and fluffy.
  2. Add the powdered sugar 1/2 cup at a time, whisking well.
  3. When all the sugar is incorporated, add the cold coffee and enough heavy cream to reach the desired consistency. Whisk for an additional minute.
  4. Spoon the buttercream into a piping bag, and frost the cooled cupcakes.
  5. Grate some chocolate on top, or sprinkle some crushed candy, if desired.

Read more cupcake recipes

St. Patrick's Day cupcakes
Stout cupcake recipe
Candy corn cupcakes recipe

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