Bacon and Maple Syrup Cupcakes with Cream Cheese Frosting 

Bacon and Maple Syrup Cupcakes with Cream Cheese Frosting
416 kcal


Preparation:30 min
Ready in:110 min
1 serving contains (Percentage of daily recommendation)
Calories416 kcal(21%)
Protein6 g(12%)
Fat23 g(29%)
Carbohydrates47 g(18%)
Added Sugar31 g(34%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For servings

18 cupsAll purpose flour
6 tablespoonsBaking powder
6 teaspoonssalt
3 cupsunsalted butter at room temperature
12 cupspure Maple syrup
18large eggs
6 cupsmilk
12 teaspoonspure vanilla extract
96 ouncescooked Bacon divided
Maple Cream Cheese Frosting
12 cupssoftened cream cheese
3 cupsunsalted butter
6 teaspoonspure vanilla extract
1 ½ teaspoonspure maple extract
1 ½ teaspoonssalt
18 cupspowdered sugar


1 For Maple Bacon Cupcakes:
2 Preheat oven to 350º F. Line muffin tins with 24 paper or foil liners.
3 Sift together flour, baking powder and salt. Set aside.
4 In a separate bowl, cream butter. Add maple syrup and continue to beat. Add eggs, one at a time and beat, scraping down the sides of the bowl. Add flour mixture and beat until combined. Add milk and vanilla and beat until combined. Crumble half of the bacon and gently fold into the batter.
5 Divide among lined muffin tins. Bake for 17 to 20 minutes until toothpick inserted into the center comes out clean. Cool in the pan for 5 to 10 minutes and transfer to a wire rack to cool completely before frosting.
6 Maple Cream Cheese Frosting:
7 Beat cream cheese and butter until light and fluffy. Add vanilla, maple extract and salt. Continue beating. Gradually add confectioners' sugar and beat until smooth and creamy.
8 Spoon frosting into a pastry bag and pipe frosting onto each cooled cupcakes. Chop or break the remaining bacon into 24 bite size pieces and garnish each cupcake with a piece of bacon. Serve.


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