Maple Bacon Cupcakes with Maple bacon frosting
These Maple Bacon Cupcakes with Maple bacon frosting are the perfect combination of sweet and savory. They can be a dessert, a breakfast treat, or a go-to snack – whatever you're in the mood for!
Servings: Cupcakes
Equipment
- 1 Electric mixer
- 1 cupcake tin
Ingredients
Cupcakes
- 1 1/2 cup cake flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar leveled
- 1/2 cup brown sugar leveled
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon maple extract
- 2 Large eggs room temperature
- 1 cup buttermilk room temperature
Maple glazed bacon
- 4 strips bacon
- 1/8 cup pure maple syrup plus more for drizzling
Frosting
- 1 cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon maple extract
- 1/2 teaspoon salt
- 16 ounces full-fat cream cheese room temperature
- 2 cups powdered sugar spooned, leveled, and then, sifted
Instructions
Cupcakes
- Start by pre-heating your oven to 400 Fahrenheit. Line your cupcake tin with cupcake liners and set aside.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 1/2 cup (354.9 ml) cake flour, 1/2 teaspoon (0.5 teaspoon) baking powder, 1/4 teaspoon (0.3 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
- In a large bowl of an electric mixer at high speed and with the paddle attachment, mix the sugars, oil, vanilla extract, maple extract, for 2 minutes. Add eggs, one by one, mixing after each addition.1/2 cup (118.3 ml) vegetable oil, 1/2 cup (100 g) granulated sugar, 1/2 cup (110 g) brown sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) maple extract, 2 Large eggs
- With the mixer on low speed, add the flour mixture and buttermilk to the wet ingredients, alternating. Start and finish with flour and mix until just incorporated. Do not over-mix!1 cup (240 g) buttermilk
- Fill your cupcake liners 2/3 full and bake at 400 Fahrenheit for 5 minutes in your preheated oven. Reduce the oven temperature to 350 Fahrenheit and bake for an additional 9-10 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove your cupcakes from the oven, let them cool for 3-5 minutes in the cupcake tin, then transfer them to a wire rack to cool completely.
Maple glazed bacon
- Cut your bacon strips into three equally-sized pieces each, so you end up with a total of 12 smaller bacon strips. Lay them out on a baking sheet lined with parchment paper and brush both sides with maple syrup.4 strips bacon, 1/8 cup (29.6 ml) pure maple syrup
- Bake them for 20-25 minutes, or until the bacon is crispy and fully cooked. Once they're out of the oven, let them cool, and then give them another brush with maple syrup on both sides.
Frosting
- In a large mixing bowl, cream softened butter, extracts, and salt until light and fluffy. About 2 minutes.1 cup (227 g) unsalted butter, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) maple extract, 1/2 teaspoon (0.5 teaspoon) salt
- Add cream cheese and beat until just combined. With the mixer running on medium speed, gradually incorporate powdered sugar, and beat for an additional minute.16 ounces (453.6 g) full-fat cream cheese, 2 cups (240 g) powdered sugar
- Place your creamy frosting in a piping bag, frost your cupcakes, garnish with one completely cooled glazed bacon strip, and drizzle with maple syrup.
Notes
Expert Tips
- Room Temperature Ingredients: Start with ingredients like eggs, butter, and buttermilk at room temperature. This ensures they mix well.
- Don't Overmix: After adding the dry ingredients, avoid overmixing the batter. Overmixing can make your cupcakes tough, so just mix until everything is combined.
- Proper Filling: Fill your cupcake liners about 2/3 full for best results. This leaves room for the cupcakes to rise without overflowing.
- Cool Before Frosting: Let your cupcakes cool completely before adding frosting. If they're warm, the frosting can melt and slide off.
- Avoid Overmixing Frosting: Just like with the cupcake batter, overmixing frosting can lead to a runny consistency. Mix your frosting until it's smooth and creamy, but don't go overboard. If it does become too runny, you can usually thicken it up by adding more powdered sugar in small amounts.
- Double the recipe: This recipe makes 12 cupcakes. If you need more cupcakes, you can simply double the recipe for 24 cupcakes.
