Description
This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.
Ingredients
- 1 ½ cups white sugar
- ½ cup butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ⅓ cups buttermilk
- ½ cup butter, softened
- ¼ cup shortening
- ½ cup maple syrup
- 1 pinch salt
- 2 ½ cups confectioners’ sugar
- 6 strips cooked bacon, crumbled
- 1 teaspoon raw sugar, or as desired
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time
- beating well after each addition. Beat in vanilla extract.
- Combine flour
- cinnamon
- baking powder
- baking soda
- salt
- and nutmeg in a medium bowl. Add to the sugar mixture
- 1/2 cup at a time
- alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean
- 18 to 21 minutes. Cool completely on a wire rack before frosting
- at least 20 minutes.
- Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners’ sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 48