I love breakfast. Especially weekend breakfast. In my opinion, weekend breakfast deserves to be celebrated with French toast or pancakes. I wanted to take some of my favorite breakfast flavors; spicy cinnamon, sweet maple syrup, and salty bacon; all into one bacon maple cupcake. These are pretty fun, and usually a hit with bacon lovers.
Yields 36 cupcakes
- 3/4c unsalted butter
- 1 1/2c sugar
- 3 large eggs, room temperature
- 2 1/3c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 3/4c buttermilk
- 1/4 maple syrup
- 2 tsp vanilla
- 1/2 tsp salt
Preheat over to 350 degrees
Beat butter and sugar until fluffy. Add each egg, one at a time.
In a separate bowl, sift flour, salt, cinnamon, baking powder, and baking soda and set aside. In a measuring cup, mix buttermilk, vanilla, and maple syrup. Add dry mixture to the butter mixture, alternating between dry and wet mixtures. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.
Fill each cupcake liner with until 3/4 full. Bake for 15-17 minutes until toothpick inserted comes out clean. Let cool completely before frosting.
Maple Fluffy Glaze (with bacon)
Enough for 48 cupcakes
- 2c powdered sugar
- 1/2c of butter
- 3 tbsp maple syrup
- 2-4 tbsp milk
- 2-3 slices of bacon
Start by beating butter until fluffy. Add powdered sugar and combine. Add syrup and then thin with milk as needed. I wanted this to be thinner than a buttercream, but not runny (hence "fluffy glaze"). I used a spoon to frost each cupcake, placing a dolop in the center of the cupcake and smooth out in a circular pattern. This is even easier with a offset spatula, if you have one.
Cook the bacon over the stove top until crispy and place on a paper towl to cool. Once cooled, sprinkle the bacon over the frosting. Ta-da! Breakfast in a cupcake!
These cupcakes are great for parties when you are looking for something fun and different to make. Just as easy as standard cupcakes, but these are a show stopper.