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Maple Bacon Cupcakes
Maple Bacon Cupcakes: Maple cupcakes with rich maple buttercream and crispy bacon. The best sweet and salty treat to ever hit your tastebuds.
Course
Dessert
Cuisine
American, Southern
Prep Time
20
minutes
Cook Time
27
minutes
Servings
17
Cupcakes
Calories
413
kcal
Author
Krystle Smith
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
Adapted via
Swanky Recipes
.
Nutrition
Calories:
413
kcal
|
Carbohydrates:
22
g
|
Protein:
7
g
|
Fat:
33
g
|
Saturated Fat:
13
g
|
Cholesterol:
70
mg
|
Sodium:
420
mg
|
Potassium:
135
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
435
IU
|
Vitamin C:
0.1
mg
|
Calcium:
42
mg
|
Iron:
1.1
mg