Gluten Free Maple Bacon Cupcakes

I made these delicious cupcakes for my older brother's college graduation. They were a hit with everyone! The sweetness of the maple combined with the saltiness of the bacon is a match made in heaven. These cupcakes are best enjoyed the day of making them.

Recipe will be posted below, and I have added a new feature to my blog so you can now print my recipes. A "printer friendly" icon should be located below the post so you can print the recipe and also decide what content you wanted printed. Enjoy!

Gluten Free Maple Bacon Cupcakes

Yield- 14

Ingredients: 

Cupcake-

1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
3 Tbsp pure maple syrup
1 tsp vanilla extract
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 1/2 cup Cup 4 Cup Gluten Free Flour
2/3 cup milk

Frosting-

1 8oz package cream cheese, softened
4 Tbsp unsalted butter, softened
2 Tbsp pure maple syrup
4 cups powdered sugar

Topping-

4-6 slices bacon
Pure maple syrup

Directions: 

1. Preheat oven to 350℉. Line a cupcake tin with 14 liners.

2. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in eggs, maple syrup, and vanilla. Scrape bowl as needed. Add dry ingredients, mixing until combined. With mixer running on low, slowly drizzle in milk, mixing until all ingredients are incorporated well and no streaks remain. 

3. Divide between prepared liners, using a large cookie scoop. Bake for 20-22 minutes, or until toothpick inserted comes out clean. Cool on a wire rack.

4. Prepare bacon as desired. Drain on paper towels and chop into small pieces.

6. In a large bowl or stand mixer, beat together cream cheese and butter, followed by maple syrup. Add 1/2 cup powdered sugar at a time to cream cheese mixer. Beat until smooth and piping consistency is reached. Transfer to a large piping bag, fit with a piping tip. Frost cupcakes and top off with bacon. When ready to serve, drizzle lightly with maple syrup. 

Recipe adapted from here.