Makes 12
Ingredients:
• 1 1⁄4 cup flour
• 1⁄2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup sugar
• 2 tablespoons dark brown sugar
• 2 tablespoons maple syrup
• 1⁄2 cup buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter, melted and cooled
• 1⁄4 cup bacon, cooked, drained, and crumbled
Frosting:
• 8 tablespoons butter, room temperature
• 2 1⁄2 to 3 cups of powdered sugar
• 2 tablespoon maple syrup
• 1 teaspoon maple flavoring
• 2-3 tablespoons half and half
• 3 tablespoons cooked, crisp bacon, crumbled
Preheat oven to 375°F. Prepare cupcake pans with liners. In one bowl, combine flour, cornmeal, baking powder, salt, and both sugars. In another bowl, beat together buttermilk, eggs, syrup, and melted butter. Whisk wet ingredients into dry. Fold in crumbled bacon.
Fill each cupcake liner around 2/3 full. Bake for 20-25 minutes.
Meanwhile, make frosting by creaming butter. Blend powdered sugar in on slow speed. Add maple syrup and flavoring and blend thoroughly. Optional: add milk as needed for icing consistency.
Frost tops of cooled cupcakes. Garnish with cooked bacon.