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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
2 1/2 cup(s) all-purpose flour |
2 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
3/4 teaspoon(s) ground ginger |
1 stick(s) unsalted butter softened |
1/2 cup(s) brown sugar |
2 large eggs |
1 cup(s) maple syrup (i prefer the buttery kind) |
2 teaspoon(s) vanilla extract |
1/2 cup(s) buttermilk |
1 stick(s) cream cheese room temperature |
1/2 teaspoon(s) unsalted butter softened |
2 cup(s) vanilla extract |
confectioner's sugar sifted |
bacon fully cooked and either cut into 1 pieces or crumbles (i used apple wood smoked to add a bit of saltiness instead of maple bacon and would highly recommend using a thick cut or center cut to keep it from being too crispy, you want the bacon to be chewy) |
Directions:
1. Heat oven to 350 degrees F.
2. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside.
3. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk.
4. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely.
5. For Frosting: In the bowl of an electric mixer fitted with the paddle attachment, add cream the cream cheese and butter and beat on low speed until smooth.
6. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
7. Frost cooled cupcakes and garnish each with a piece of bacon.
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