Maple Bacon Cupcakes

Deliciously moist maple butter cupcakes with a rich flavor.  These Maple Bacon Cupcakes are made with maple cream cheese buttercream frosting and pack plenty of real bacon for every bacon lover!

I’ve been meaning to make these Maple Bacon Cupcakes for some time now.  I originally wanted to share them in fall where I think these flavors perfectly describe November.  But since that didn’t happen, I wanted to share them in time for Father’s Day because what father doesn’t love bacon?!  These Maple Bacon Cupcakes pack so much flavor. You’ll love the combination of salty bacon and sweet maple syrup and tangy cream cheese frosting!
Deliciously moist maple butter cupcakes with a rich flavor.  These Maple Bacon Cupcakes are made with maple cream cheese buttercream frosting and pack plenty of real bacon for every bacon lover!  

Ingredients
  • 2 1/2 cups plus 3 tablespoons all-purpose flour
  • 1 cup maple sugar (or 1 cup granulated sugar in place of maple sugar)
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup shortening, packed
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup milk ( I used half & half )
  • 3 large eggs
  • 3 1/2 teaspoons imitation maple extract/flavoring
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon pure maple syrup
  • For the Maple Frosting
  • 18 tablespoons (that's 1 cup plus 2 tablespoons) unsalted butter, at room temperature
  • 5 cups powdered confectioners' sugar
  • 2 teaspoons imitation maple extract flavoring
  • 1/2 teaspoon salt
  • 12 ounces cream cheese, soft
  • 1 cup shortening, packed
  • 2 pounds bacon, finely chopped
  • maple syrup, to garnish

Instructions

 1.Preheat oven to 325 degrees F. Line a muffin tin pan with paper cups; set aside.
2. In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.  
3. With the mixer on low, slowly beat in chunks of shortening and butter.  Turn mixer to medium and beat until mixture has small crumbs.  
4. In a medium bowl, whisk together sour cream, milk, eggs, maple flavoring, vanilla extract, and maple syrup. 
5. With the mixer on low, slowly pour mixture into dry ingredients.  Turn mixer to medium and beat until incorporated; about 1 minute.  Whip down sides of bowl with a spatula and stir to mix.  
6. Spoon 2 1/2 tablespoons cake batter into each cupcake.  Bake in oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
To make the frosting
1. Meanwhile, make the frosting. In a bowl fit with a mixer, beat butter, powdered confectioner's sugar, salt, and maple flavoring.  Once smooth, turn mixer up to medium and beat in chunks of cream cheese and shortening.  Mix frosting until smooth.
2. Fill pastry bag with a cupcake tip and frost each cupcake.  Frosting may need to be chilled in pastry bag to create same design as photos.  Also, I used a Russian Ball Tip to frost each cupcake.  See notes on where to buy, otherwise, any cupcake tip will do. 
3. To make bacon, cook according to package directions or to make in the oven heat to 400 degrees F.  Line two rimmed baking sheets with parchment paper and spread bacon evenly on sheets without them touching.  Bake for about 20 minutes or until bacon is golden brown.  Transfer bacon to paper towel then finely chop.
4. Add chopped bacon to the top of the cupcake and around the bottom frosting.  Drizzle maple syrup over each cupcake if desired.
5. Cupcakes need to be chilled until 30 minutes before serving.

Recipe Notes
To recreate frosting design, please read entire post.  You'll need these Russian Style Ball Cake Tips.  They can be purchased online from Amazon or Walmart

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