Ingredients for Bacon Infused Maple Cupcakes
- not used in recipe
- 2 large eggs
- not used in recipe
- not used in recipe
- not used in recipe
- 1/2 cup maple syrup (for muffins) + 2 tablespoons maple syrup (for topping)
- 1/3 cup crumbled cooked bacon + additional for sprinkling
- 1 tablespoon unsweetened cocoa powder
- 4 ounces cream cheese, softened
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
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How to Make Bacon Infused Maple Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup (1 stick) unsalted butter, softened.
- Beat on low speed for 30 seconds, then scrape down the sides of the bowl.
- Beat on medium speed for 2 minutes, scraping down the sides occasionally.
- In a separate bowl, whisk together ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup maple syrup.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Gently fold in ⅓ cup crumbled cooked bacon.
- Fill muffin cups about ⅔ full.
- In a small bowl, beat together 4 ounces cream cheese, softened, 1 large egg yolk, 2 tablespoons maple syrup, and 1 tablespoon unsweetened cocoa powder until smooth.
- Drop 1 tablespoon of the cream cheese mixture onto the top of each cupcake.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately sprinkle with additional crumbled bacon.
- Let cool completely in the muffin tin before transferring to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
43g
Fat
14g
Carbs
6g
