Buttermilk Maple Bacon Cupcakes

Moist, fluffy, and irresistibly sweet, these Buttermilk Maple Bacon Cupcakes are a masterful blend of flavors and textures. The subtle tang of buttermilk, the richness of maple syrup, and the savory crunch of crispy bacon come together to create a truly unforgettable treat that will leave you wanting more.

Ready Time

1 hrs 15 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup buttermilk
1 large egg
1 teaspoon pure vanilla extract
1/2 cup pure maple syrup
6 slices of bacon, cooked and crumbled
confectioners’ sugar, for dusting

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

In a large bowl, using an electric mixer, beat the butter until it’s creamy, about 2 minutes.

Add the egg one at a time, beating well after each addition.

Beat in the vanilla extract and maple syrup until well combined.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.

Beat just until combined.

Fold in the crumbled bacon.

Divide the batter evenly among the muffin cups.

Bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Let the cupcakes cool completely in the pan.

Dust the top of each cupcake with confectioners’ sugar before serving.

Notes

Make sure to use room temperature butter for a lighter cupcake texture. Also, don’t overmix the batter, as it can result in dense cupcakes.

When adding the flour mixture to the wet ingredients, do it in three parts to ensure everything gets incorporated evenly.

Don’t overbake – 20-22 minutes is the sweet spot for these cupcakes. You can make the maple syrup amount adjustable to your taste, but keep in mind it’s a key flavor component.

If you want a stronger bacon flavor, you can add an extra slice or two of crumbled bacon to the batter.

These cupcakes are best served fresh, but you can store them in an airtight container at room temperature for up to 3 days.