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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 48
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/4 cup shortening
- 1/2 cup maple syrup
- 2 1/2 cups confectioners' sugar
- 1/2 cup butter, softened
- maple buttercream frosting:
- 1 1/3 cups buttermilk
- 2 eggs
- 6 strips cooked bacon, crumbled
- 1 teaspoon raw sugar, or as desired
- Carbohydrate 19.5
- Cholesterol 18
- Fat 5.2
- Protein 1.1
- Sodium 71
- Calories 127 calories;
Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners. Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes. Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.
