Moist cinnamon-maple cupcakes, topped off with maple cream cheese frosting, bacon crumbles and a drizzle of pure maple syrup.
1 1/2Tbsppure maple syrup
3/4Call purpose flour
1Tbsppure maple syrup
pure maple syrup
Preheat oven to 350°F. Line a cupcake tin with 7 liners.
In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in egg, maple syrup and vanilla. Scrape bowl as needed. Add dry ingredients, mixing until combined. With mixer running on low, slowly drizzle in milk, mixing until all ingredients are incorporated well and no streaks remain.
Divide between prepared liners, using a large cookie scoop.
Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
Prepare bacon as desired. If baking, increase oven temperature to 400°F. Line a small baking pan with foil. Bake bacon for 12-15 minutes. Drain on paper towels and chop into small pieces.
In a large bowl or stand mixer, beat together cream cheese and butter, followed by maple syrup. Add 1/2 cup powdered sugar at a time to cream cheese mixer. Beat until smooth and piping consistency is reached. Transfer to a large piping bag, fit with a piping tip.
Frost cupcakes. Top off with bacon. When ready to serve, drizzle lightly with maple syrup.