Lindsay Ann Bakes: Maple Bacon Cupcakes

Thursday, March 31, 2016

Maple Bacon Cupcakes

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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

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.

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. 
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