Maple Cupcakes with Cream Cheese Frosting and Bacon Crumbles

Maple Cupcakes

2 1/2 c flour
2 t baking powder
1 t baking soda
1/2 t salt
1/2 c (1 stick) butter, softened
1/2 c brown sugar
2 eggs
1 1/4 c maple syrup
2 t vanilla
1/2 c buttermilk

Preheat oven to 350. Line muffin tins with 20 cupcake liners.

Sift flour, baking powder, baking soda, and salt together. Set aside. Beat butter and sugar on medium speed in a large bowl until fluffy. Add in eggs, syrup and vanilla and mix until well blended. Add flour mixture, alternating with buttermilk, in one-third additions. Fill lined muffin tins two-thirds full, and bake in center of oven 20 minutes, rotating pans halfway through cooking time.

Cool completely before frosting.

Cream Cheese Frosting

1/2 one stick butter, softened
2 oz. cream cheese
3 c powdered sugar, sifted
2 T milk

Beat all ingredients in a medium-sized bowl on low speed to incorporate. Increase mixer speed to high and beat until fluffy, approximately 3 minutes.

Bacon Crumbles

Preheat oven to 400. Line rimmed baking sheet with foil, place baking rack inside baking sheet. Lay bacon strips on baking rack, making sure pieces do not overlap. Bake until crisp, 15 to 18 minutes. Drain bacon on paper towel until cool. Chop into bits when cooled.

Assemble Cupcakes

After cupcakes are cooled, top each with a generous spoonful of frosting. Sprinkle with bacon crumbles and enjoy!

Store leftovers tightly covered for up to 4 days.

Maple Upside-down Cake

1 c grade A maple syrup
3 T sugar
1 T butter
1 egg
1/2 c milk, room temperature
1 c sifted all-purpose flour
2 t baking powder
1/2 t salt


Preheat oven to 400°. In a small saucepan, bring maple syrup to a boil over medium-high heat. Pour the syrup into a greased 8-x-8-inch baking pan and set aside.

In the bowl of a standing mixer, cream together the sugar, butter, and egg until well blended. Add warm milk and stir well.

With mixer off, add flour, baking powder, and salt. Beat into the creamed mixture until thoroughly combined. Spoon batter into the syrup filled pan and, using a spatula, spread the batter to the pan edges. Bake 25 to 30 minutes or until golden.

Immediately invert cake onto serving plate taking care to loosen cake from pan if needed. Serve warm with whipped cream.