Easy Maple Bacon Cupcakes
Maple cupcakes with rich maple buttercream and crispy bacon. The best sweet and salty treat to ever hit your tastebuds.
Servings 17 Cupcakes
Calories 413kcal
Ingredients
For the Cupcakes
- 1 ¼ Cups + 1 Tablespoon All Purpose Flour
- ½ Cup Maple Sugar Can substitute white sugar here
- ½ Cup White Sugar
- ½ Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- ⅓ Cup Shortening
- 2 Tablespoons Butter Softened
- ½ Cup Sour Cream
- ¼ Cup Milk I used Whole Milk
- 2 Eggs
- 1 ½ Teaspoons Maple Extract
- 1 Teaspoon Vanilla
- ½ Tablespoon Pure Maple Syrup
For the Frosting
- ½ Cup (Plus 1 Tablespoon) Butter Softened
- 2 ½ Cups Powdered Sugar
- 1 Teaspoon Maple Extract
- ¼ Teaspoon Salt
- 6 Ounces Cream Cheese Softened
- ½ Cup Shortening
- 1 Pound Bacon Cooked Crisp and Crumbled
Instructions
For the Cupcakes
- Preheat oven to 325 degrees F. Line a cupcake pan with paper liners.
- In a large bowl, combine maple sugar, white sugar, flour, salt, baking powder, and baking soda.
- Mix in shortening and butter, followed by sour cream, milk eggs, maple extract, vanilla extract, and maple syrup.
- Fill cupcake liners ~⅔ of the way full. Bake for 27-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely
For the Frosting
- In a large bowl cream butter until light and fluffy. Add in powdered sugar, salt and maple extract.
- Beat in shortening and cream cheese. Pipe or spread onto cooled cupcakes.
- Garnish with bacon and maple syrup if desired.
Notes
Ingredient Notes:
-
- Flour: Make sure to measure your flour by spooning it into the measuring cup and leveling it with a knife.
- Maple Sugar: Maple sugar is made by boiling maple syrup. Look for it at specialty stores or online. If you cannot find maple sugar, you can use white sugar instead.
- Butter: Make sure your butter is softened. If your finger makes an indent when you touch it, you are good to go!
- Milk: Use whole milk for the moistest crumb.
- Pure Maple Syrup: Use pure maple syrup, which tastes so much better than typical pancake syrup.
- Bacon: Avoid thick-cut bacon, as it takes longer to crisp up. I like using microwave bacon to make this recipe quick and easy.
- Flour: Make sure to measure your flour by spooning it into the measuring cup and leveling it with a knife.
- Use Room Temp Ingredients: Bring all ingredients to room temperature to help them incorporate more smoothly.
- Don't Overmix: This overdevelops the gluten, which can make cupcakes tough and dense.
- Don't Overfill: Fill your muffin tin only around ⅔ of the way full as they'll rise as they bake.
Nutrition
Calories: 413kcal | Carbohydrates: 22g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 420mg | Potassium: 135mg | Fiber: 1g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1.1mg