Best-Ever Maple Bacon Cupcakes
photo by clubfoody
- Ready In:
- 38mins
- Ingredients:
- 18
- Yields:
-
12 cupcakes
ingredients
-
BATTER
- 2 slices cooked bacon, ground (about 1 tbsp.)
- 1 3⁄4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 cup unsalted butter, room temperature
- 2 tablespoons bacon fat
- 3⁄4 cup maple sugar (substitute granulated sugar)
- 2 eggs, room temperature
- 6 tablespoons maple syrup
- 1⁄3 cup buttermilk
- 1 1⁄2 teaspoons maple extract
- 1⁄2 teaspoon vanilla extract
- 1⁄2 tablespoon grapeseed oil
-
CREAM CHEESE BUTTERCREAM
- 4 ounces light cream cheese, softened
- 1⁄4 cup unsalted butter, softened
- 2 tablespoons maple sugar, sifted
- 1 cup confectioners' sugar, sifted
-
TOPPING
- 3 slices cooked bacon, crumbled
directions
- Preheat oven to 350ºF and line a muffin pan with cupcake liners; set aside.
- In a large bowl, combine flour with baking soda and baking powder; whisk until well mixed. Add the ground bacon, whisk again and set aside.
- In a bowl of a stand mixer with the paddle attachment, combine butter, bacon grease, and maple sugar; process until mixture gets creamy. Add eggs, one at a time, beating well between each addition. Add maple syrup and buttermilk; process until well blended. Add maple extract and vanilla extract; mix for 15 seconds.
- Add dry ingredients and process on low speed until just combined, stopping to clean the sides of the bowl. Add grapeseed oil and process for 15 seconds.
- Using an ice cream scoop, divide batter among the muffin cups and fill them up to 2/3. Tap the muffin pan to remove any trapped air bubbles. Transfer to the preheated oven and bake for 18-20 minutes or until a cake tester inserted in the center comes out clean with a few crumbs. Remove from the heat and let them cool off in the pan for 10 minutes. Transfer the cupcakes onto a wire rack to cool completely.
- To make the buttercream; In a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until nice and creamy. Add maple sugar and confectioners’ sugar, both sifted, and process on low before increasing to speed 8. Add the remaining confectioners’ sugar and repeat; low speed at first and increase to 8.
- Spoon buttercream into a piping bag with large tip and pipe the cupcakes. Add crumbled bacon on top before serving. Makes one dozen.
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RECIPE SUBMITTED BY
clubfoody
Canada
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