Best-Ever Maple Bacon Cupcakes

READY IN: 38minsYIELD: 12 cupcakes

INGREDIENTS

  • BATTER
  • 2slicescooked bacon, ground(about 1 tbsp.)
  • 1 34 cupsunbleached all-purpose flour
  • 1teaspoonbaking powder
  • 12 teaspoonbaking soda
  • 14 cupunsalted butter, room temperature
  • 2tablespoonsbacon fat
  • 34 cupmaple sugar (substitute granulated sugar)
  • 2eggs, room temperature
  • 6tablespoonsmaple syrup
  • 13 cupbuttermilk
  • 1 12 teaspoonsmaple extract
  • 12 teaspoonvanilla extract
  • 12 tablespoongrapeseed oil
  • CREAM CHEESE BUTTERCREAM
  • 4ounceslight cream cheese, softened
  • 14 cupunsalted butter, softened
  • 2tablespoonsmaple sugar, sifted
  • 1cupconfectioners’ sugar, sifted
  • TOPPING
  • 3slicescooked bacon, crumbled
  • NUTRITION INFO

    Serving Size: 1 (1055) g

    Servings Per Recipe:1

    Calories: 299.9

    Calories from Fat 115 g 39 %

    Total Fat 12.8 g 19 %

    Saturated Fat 6.9 g 34 %

    Cholesterol 62.3 mg 20 %

    Sodium 214.3 mg 8 %

    Total Carbohydrate41.4 g 13 %

    Dietary Fiber 0.5 g 1 %

    Sugars 25.8 g 103 %

    Protein 5.3 g 10 %

    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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