Maple Bacon Cupcakes

Indulge in the perfect blend of sweet and savory with these Maple Bacon Cupcakes. Moist maple-infused cake topped with creamy maple frosting and crispy bacon bits – a delightful treat for any occasion!

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Equipment

- Cupcake tin
- Cupcake liners
Electric mixer
- Mixing bowls
- Cooling rack

Ingredients

- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup milk
- 6 slices bacon cooked and chopped (divided)
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then add maple syrup and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.
Fold in half of the chopped bacon.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, maple syrup, vanilla, and salt. Beat until smooth and fluffy.
Frost cooled cupcakes and sprinkle with remaining bacon bits.

Notes

- For extra maple flavor, brush the tops of the warm cupcakes with a little maple syrup before frosting.
- Make sure the bacon is crispy for the best texture contrast.
- These cupcakes can be made a day ahead and stored in the refrigerator. Add the bacon garnish just before serving for maximum crispness.