Bacon Infused Maple Cupcakes Recipe

Ingredients for Bacon Infused Maple Cupcakes

• Yellow Cake Mix
• 2 large eggs
• Applesauce
• Ketchup
• Oil
• 2 tablespoons maple syrup
• ⅓ cup crumbled cooked bacon (plus extra for sprinkling)
• 1 tablespoon unsweetened cocoa powder
• 4 ounces cream cheese, softened
• 1 large egg yolk

How to Make Bacon Infused Maple Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 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.
3. Beat on low speed for 30 seconds, then scrape down the sides of the bowl.
4. Beat on medium speed for 2 minutes, scraping down the sides occasionally.
5. In a separate bowl, whisk together ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup maple syrup.
6. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
7. Gently fold in ⅓ cup crumbled cooked bacon.
8. Fill muffin cups about ⅔ full.
9. 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.
10. Drop 1 tablespoon of the cream cheese mixture onto the top of each cupcake.
11. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
12. Immediately sprinkle with additional crumbled bacon.
13. Let cool completely in the muffin tin before transferring to a wire rack to cool completely. Enjoy!