Fluffy maple cupcakes with a hint of cinnamon, topped off with a swirly of sweet, creamy maple frosting and a piece of thick, salty bacon!
Maple Bacon Cupcakes
Cupcakes
Yield: 13 cupcakes
Ingredients
Cupcakes
- 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
- 3/4 cup (144g) granulated white sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup (1/2 stick/57g) unsalted butter, softened
- 3 tablespoons vegetable oil
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 teaspoon maple extract
- 1/2 teaspoons vanilla extract
- 1/2 cup (120g) sour cream, room temperature
Maple Buttercream Frosting
- 1/2 cup (1 stick/4oz) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups (1/2lb) powdered sugar, sifted
- 1-2 tablespoons maple syrup (may also use 1/8 teaspoons maple extract)
- 1 tablespoons heavy whipping cream
- Bacon, for topping
Directions
Preheat oven to 350° F. Line a cupcake pan with baking cups.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, salt and cinnamon on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, maple, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.
Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes)*. Transfer to a wire rack to cool completely before frosting.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, salt and cinnamon on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, maple, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.
Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes)*. Transfer to a wire rack to cool completely before frosting.
With an electric mixer, beat butter on medium-high speed until smooth and pale in color, about 2-3 minutes. On low speed, beat in vanilla and salt. Slowly beat in powdered sugar, about a half cup at a time, followed by the maple syrup and cream. Increase speed to medium-high and beat for about 3-5 minutes until smooth, light and fluffy.
Frost completely cooled cupcakes. Add toppings and drizzle with maple syrup and bacon.
