Maple Bacon Cupcakes

I’ve been meaning to make these Maple Bacon Cupcakes for some time now. I originally wanted to share them in fall where I think these flavors perfectly describe November. But since that didn’t happen, I wanted to share them in time for Father’s Day because what father doesn’t love bacon?! These Maple Bacon Cupcakes pack so much flavor. You’ll love the combination of salty bacon and sweet maple syrup and tangy cream cheese frosting!

Deliciously moist maple butter cupcakes with a rich flavor. These Maple Bacon Cupcakes are made with

maple cream cheese buttercream frosting and pack plenty of real bacon for every bacon lover!

Ingredients :

2 1/2 cups plus 3 tablespoons all-purpose flour
1 cup maple sugar (or 1 cup granulated sugar in place of maple sugar)
1 cup granulated sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening, packed
1/4 cup unsalted butter, at room temperature
1 cup full-fat sour cream
1/2 cup milk ( I used half & half )
3 large eggs
3 1/2 teaspoons imitation maple extract/flavoring
2 teaspoons vanilla extract
1/2 tablespoon pure maple syrup
For the Maple Frosting
18 tablespoons (that's 1 cup plus 2 tablespoons) unsalted butter, at room temperature
5 cups powdered confectioners' sugar
2 teaspoons imitation maple extract flavoring
1/2 teaspoon salt
12 ounces cream cheese, soft
1 cup shortening, packed
2 pounds bacon, finely chopped
maple syrup, to garnish

Instructions :

Preheat oven to 325 degrees F. Line a muffin tin pan with paper cups; set aside.
In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.
With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.
In a medium bowl, whisk together sour cream, milk, eggs, maple flavoring, vanilla extract, and maple syrup.
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