Vanilla cupcakes are dressed up with crumbled bacon and a hint of maple syrup, and topped with a maple buttercream frosting (and more bacon for good measure)!
Cook bacon however you prefer to make it nice and crispy - I like to bake it in the oven. Let it cool on a paper towel-lined plate and then crumble.
4 slices bacon
Lower the oven temperature to 350°F and line muffin pan with cupcake liners. Set aside.
In a small bowl, whisk to combine flour, baking powder and salt. Set aside.
1 cup all-purpose flour, 1 teaspoon baking powder, Pinch salt
In a large bowl using a hand or stand mixer, cream butter on high speed. Add sugar and beat again until mixture is combined and fluffy.
1/2 cup unsalted butter, 1 cup granulated sugar
Add eggs and mix well. Add about 1/2 the dry mixture from the small bowl, add milk, and then add the rest of the dry mixture.
1 egg, 1/3 cup milk
Add vanilla and maple syrup and mix until well combined. Stir in 3/4 of your prepared bacon to distribute throughout batter.
1 1/2 teaspoons pure vanilla extract, 2 teaspoons pure maple syrup
Fill each muffin cup 3/4-2/3 full and bake for about 25-30 minutes. Tops of cupcakes should be just slightly light brown. A toothpick entered into the center should come out clean. Set on wire racks to cool completely.
Frosting
While cupcakes are cooling, prepare frosting in large bowl by beating together butter and cream cheese on high speed.
1/4 cup unsalted butter, 1/4 cup cream cheese (block, not spread)
Add maple syrup and cinnamon and mix well. Add powdered sugar and beat on medium-high speed until well-combined.
2 tablespoons pure maple syrup, 1/2 teaspoon ground cinnamon, 1 1/2 cups confectioners’ sugar (powdered sugar)
Place frosting in fridge for about 15 minutes to let it firm up - the maple syrup causes it to lose a little bit of its fluffiness.
Pipe frosting onto cooled cupcakes and add crumbled bacon on top of each. Serve and enjoy!
Notes
Storage: Keep covered in the fridge for up to 3 days.