Obey the bacon!
Yes, my friends, I had a Baconpalooza party for my birthday and we made everything "bacon." From bacon-wrapped jalapeno poppers, bacon-garlic sauce that went on EVERYTHING, and even chocolate-covered bacon. But these cupcakes were my favorite dessert with bacon-goodness. I made a simple cream-cheese frosting to go with them, but a maple buttercream frosting will be just oh so decadent, too! Sweet, baby Jesus this is good!
INGREDIENTS (Make 12 cupcakes)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted and then cooled
- 2 eggs
- 1 tsp maple extract
- 1/2 cup milk
- 4 slices cooked, crispy bacon, cut into small pieces
Preheat oven to 350F and line baking pan with paper liners.
In a small bowl, mix together flour, baking powder, cinnamon and salt.
In a large bowl, whisk together butter, sugar and eggs until smooth. Whisk in maple extract.
Alternately whisk in flour mixture and milk, making three additions of flour mix and two of milk, beating until smooth.
Scoop batter into prepared pan, filling about 3/4 of the way up.
And bake 20-25 minutes until golden brown and tops spring back when lightly touched.
Let cool in pan on a rack for 10 minutes, then remove from pan and cool completely.
Frost with maple cream cheese frosting (recipe below) and evenly sprinkle the bacon pieces on top of all the cupcakes. Sweet, baby Jesus this is good!
MAPLE CREAM CHEESE FROSTING
- 8 oz. cream cheese
- 4 Tblsp. softened butter (half a stick)
- 1 tsp. maple extract
- 2 cups confectioners sugar, sifted
Beat the cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with the softened butter and the maple extract until combined. Gradually add powdered sugar.