Maple Bacon Mini-Cupcakes
This sweet and salty combination has long been on our breakfast plate. Now you can taste these delicious flavors in sweet mini-cupcakes topped with Maple Bacon Buttercream!
Directions
Bacon
1. You will need around 6-8 pieces of bacon cooked and crumbled. Make your bacon. Fry, bake or microwave your bacon until crispy.
2. Drain bacon grease with paper towels and crumble into small pieces. You should have around 1/2 cup bacon pieces. Set aside.
Mini Cupcakes
1. Preheat oven to 350 degrees and line your mini muffin pan with baking cups or grease with baking spray. Set aside.
2. In a medium bowl add the flour, cornstarch, baking powder, salt and cinnamon. Whisk together until incorporated.
3. In a large bowl with a hand mixer or in a stand mixer, beat butter until smooth and creamy.
4. Add brown sugar and maple syrup. Continue to beat until well blended.
5. Add eggs and vanilla. Mix until well combined.
6. Add the flour mixture to the wet mixture. Mix until just combined.
7. Add milk and mix until incorporated.
8. Stir in 1/4 cup of bacon pieces.
9. Transfer batter to an icing bag or just use a spoon to fill the baking cups 2/3 of the way full. You will have extra batter…enough for another 1/2 batch.
10. Bake in oven for 10-12 minutes. Start making icing.
11. Remove cupcakes from oven and let cool before icing.
Buttercream
1. In a medium bowl or a stand mixer, add butter and beat until smooth and creamy.
2. Add powdered sugar and beat until mixture is crumbly.
3. Add the maple syrup and mix until smooth and thick like toothpaste. Add a little milk if needed.
4. Stir in 1/8 cup bacon crumbles, reserving some for the topping.
Finish
1. Decorate cupcakes with buttercream. Use an icing bag or with a knife.
2. Garnish with extra bacon pieces if desired.
Maple Bacon Mini-Cupcakes
Ingredients:
- 6-8 pieces bacon, regular cut
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/4 cup bacon, cooked and crumbled
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon milk (if needed)
- 1/8 cup bacon, cooked and crumbled
Instructions:
- Make your bacon. Fry, bake or microwave your bacon until crispy. You will need around 6-8 pieces of bacon cooked and crumbled.
- Drain bacon grease with paper towels and crumble into small pieces. You should have around 1/2 cup bacon pieces. Set aside.
- Preheat oven to 350 degrees and line your mini muffin pan with baking cups or grease with baking spray. Set aside.
- In a medium bowl add the flour, cornstarch, baking powder, salt and cinnamon. Whisk together until incorporated.
- In a large bowl with a hand mixer or in a stand mixer, beat butter until smooth and creamy.
- Add brown sugar and maple syrup. Continue to beat until well blended.
- Add eggs and vanilla. Mix until well combined.
- Slowly add the flour mixture to the wet mixture. Mix until just combined.
- Add milk and mix until incorporated.
- Stir in 1/4 cup of bacon pieces.
- Transfer batter to an icing bag or just use a spoon to fill the baking cups 2/3 of the way full. You will have extra batter…enough for another 1/2 batch.
- Bake in oven for 10-12 minutes. Start making icing.
- Remove cupcakes from oven and let cool before icing.
- In a medium bowl or a stand mixer, add butter and beat until smooth and creamy.
- Add powdered sugar and beat until mixture is crumbly.
- Add the maple syrup and mix until smooth and thick like toothpaste. Add a little milk if needed.
- Stir in 1/8 cup bacon crumbles, reserving some for the topping.
- Decorate cupcakes with buttercream. Use an icing bag or with a knife.
- Garnish with extra bacon pieces if desired.
Notes:
Calories
182.89Fat (grams)
13.44Sat. Fat (grams)
8.32Carbs (grams)
14.88Fiber (grams)
0.16Net carbs
14.71Sugar (grams)
10.25Protein (grams)
1.39Sodium (milligrams)
171.70Cholesterol (grams)
45.22