Complexity: Advanced


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp heaping, ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted then cooled
  • 2 eggs, room temperature
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 2 cups confectioner’s sugar
  • 2 sticks butter
  • 4 oz. cream cheese
  • 1/2 t vanilla extract
  • 3 tsp maple extract*
  • pinch of salt
  • 6 strips bacon, halved


  1. Preheat oven to 350?.
  2. Cook bacon in saucepan till crispy and brown place the strips on a paper towel and set aside.
  3. Sift flour, baking powder, cinnamon, nutmeg and salt into a small bowl.
  4. In a large bowl or a stand mixer fitted with the paddle attachment, beat together butter,sugar and eggs on medium-high speed until light and fluffy. Add the maple syrup and vanilla extracts.
  5. With the mixer running , alternately add in flour mixture (3 additions) and milk (2 additions), starting with the flour mixture; beat until smooth. Scoop batter into muffin tin lined with paper cupcake liners.
  6. Divide batter evenly. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes.
  7. For the frosting In a bowl with a mixer, beat butter and cream cheese until light and fluffy. Add maple syrup, vanilla, and salt and beat until fully incorporated. Addconfectioner’s sugar, one half cup at a time until reaching desired consistency. Beat until smooth and fluffy.
  8. Frost or pipe onto cooled cupcakes. Garnish bacon pieces.