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Mapple Bacon Cupcakes

Sumptuous Summer Cupcakes

in Cooking | July 09, 2013

From salted caramel to classic red velvet to the unexpected maple bacon, these tasty cupcake recipes are the perfect way to make summer even sweeter.

Maple Bacon Cupcakes

  • For the cake:
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose soft-wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Paper baking cups (I like to use parchment baking cups)
  • Vegetable cooking spray

  • For the frosting:
  • 1 cup butter
  • 1 (16-oz.) package dark brown sugar
  • 1/2 cup evaporated milk
  • 1/4 teaspoon baking soda
  • 1 tablespoon light corn syrup
  • 4 cups powdered sugar
  • 2 teaspoons maple flavoring

  • For the topping:
  • 12 cooked bacon slices, broken to pieces rolled in brown sugar

Directions

  1. Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
  2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  3. To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing firms up quickly, so use immediately. Makes 3 cups.
  4. Frost each cupcake with Maple Frosting and place sugared bacon strips on top.

SERVINGS: 24 Print Recipe

Salted Caramel Cupcakes

  • For the cake:
  • 1/2 cup butter, softened
  • 1/2 (8-oz.) package cream cheese, softened
  • 1 1/4 cups sugar
  • 3/4 cup firmly packed dark brown sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8-oz.) container sour cream
  • 8 ounces chopped semisweet chocolate
  • 1/4 cup whipping cream
  • 2 tablespoons whipping cream
  • Paper baking cups (I like to use parchment baking cups)

  • For the frosting:
  • 1/2 cup butter, softened
  • 1 (8oz.) package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 (16-oz.) package powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon milk

  • For the topping:
  • 1 cup melted caramels
  • 1 tablespoon of ground sea salt
    (just a pinch sprinkled over the top of the cupcakes)

Directions for cupcakes

  1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugars until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
  2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
  3. Place paper baking cups in muffin pans. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
  4. Microwave semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp. whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted Caramel Frosting onto cupcakes. Garnish, with melted caramels and sea salt.

Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired.

Directions for frosting

  1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
  2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.
  3. Melt caramels with 1 Tbsp. milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into frosting, creating swirls.
SERVINGS: 24 Print Recipe

Red Velvet Cupcakes

  • For the cake:
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 (1-oz.) bottle red liquid food coloring
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
  • Paper baking cups (I like to use parchment baking cups)

  • For the frosting:
  • 2 (8-oz.) package cream cheese, softened
  • 1 cup butter, softened
  • 1 (16-oz.) package powdered sugar, sifted
  • 2/3 cup buttermilk
  • 1 tablespoon vanilla extract

Directions

  1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.
  2. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place 24 paper baking cups in 2 muffin pans; spoon batter into cups, filling three-fourths full.
  3. Place paper baking cups in muffin pans. Bake at 350° for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).
  4. Pipe frosting onto cupcakes, add sprinkles.

SERVINGS: 24 Print Recipe

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