– 1 ¾ cup All-purpose flour – ½ teaspoon Ground cinnamon – 1 teaspoon Baking powder – ¼ teaspoon Baking soda – ½ teaspoon Salt – ½ cup Unsalted butter room temperature – ¾ cup White granulated sugar – 1 tablespoon Oil canola or vegetable – ¼ cup Real maple syrup – 1 teaspoon Pure vanilla extract – ½ teaspoon Maple extract – 2 Large eggs room temperature – ¼ cup Sour cream room temperature – ½ cup Buttermilk – ½ lb Thick cut bacon – ½ cup Brown sugar – ⅛ cup Maple syrup – 4 oz Cream cheese room temperature – ¾ cup Unsalted butter room temperature – 3 ½ cups Powdered sugar sifted – 2 tablespoon Maple syrup – ½ teaspoon Maple extract – ¼ teaspoon Salt
Heat the oven to 350°F. Use muffin liners in a 12-cup pan. Sift flour, cinnamon, baking powder, soda, and salt into a basin.
1
Mix butter, oil, and sugar in a separate bowl on high speed. Two minutes of beating.Sour cream, vanilla, maple syrup, and extract. Combine. Add eggs. Medium-mix until smooth.
2
Combine ⅓ dry ingredients and 1⁄2 buttermilk. Simply combine. Stir in another ⅓ of the dry ingredients and the remaining buttermilk. Finish using dry ingredients.Scoop batter into muffin pans using cookie scoops. Fill it ⅔rds.
3
Bake 15-17 minutes. When a toothpick comes out clean, cupcakes are done. Leave the cupcakes in the tray for 10 minutes before cooling on a rack. Finish cooling the cupcakes before decorating.
4
Preheat oven to 325°F. Foil a cookie sheet (messy). A cooling rack on the cookie sheet.Cool the bacon on the rack. Pour maple syrup and brown sugar over top. It simply requires one bacon sid
5
Bake 25 minutes till slightly crusty. All the brown sugar will melt with bacon grease and brown on the cookie sheet bottom.After bacon cools. Top cupcakes with chopped bacon.
6
Sift powdered sugar in a medium basin.Mix butter and cream cheese on high for 2 minutes. Creamy and fluffy.
7
Slowly add powdered sugar. Mix low. Add salt, maple essence, and syrup. High-speed mixing makes the frosting creamy and silky.Frost cupcakes and add bacon.
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