Ingredients:
For the Sweetened Bacon:
12 strips of bacon
3 tablespoons genuine maple syrup
3 tablespoons brown sugar
A pinch of ground black pepper
For the Maple Cupcakes:
1/2 cup unsalted butter, softened at room temperature
1 cup packed brown sugar
3 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1/2 cup full-fat sour cream, at room temperature
3/4 cup real maple syrup, at room temperature
1 and 3/4 cups cake flour, measured accurately (192 grams)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
For the Browned Butter Frosting:
1 and 1/2 cups unsalted butter, softened at room temperature (339 grams)
8 ounces cream cheese, softened at room temperature
6 cups powdered sugar
2 tablespoons genuine maple syrup
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
A pinch of salt
Instructions:
Preparation:
Prepare the browned butter in advance and refrigerate it until it returns to room temperature. To do this, melt 1 and 1/2 cups (3 sticks) of unsalted butter in a nonstick pot or pan over medium heat. Stir constantly as the butter turns golden and develops a nutty, caramel-like aroma. Remove from heat when it reaches a deep golden color, pour it into a container, and chill it in the fridge.
Make-Ahead Tip: You can prepare the browned butter up to a week ahead and store it in the fridge until needed.
Create the Sweetened Bacon:
Preheat your oven to 375°F. Line a baking sheet with aluminum foil and place the bacon strips on it.
Drizzle the maple syrup over the bacon and sprinkle with brown sugar and black pepper. Massage the mixture into the bacon, coating the upper side evenly.
Bake for 16-20 minutes until the bacon becomes crisp and candied. Transfer the candied bacon to a clean plate or a pan lightly coated with non-stick spray to cool.
Make-Ahead Tip: You can prepare the candied bacon a day or two in advance, break it into pieces, and refrigerate it until ready to use.
Prepare the Maple Cupcakes:
Reduce the oven temperature to 350°F.
In a large mixing bowl, beat the softened butter with an electric mixer on high speed until creamy, about 30 seconds.
Add the brown sugar and continue to beat on high speed for 2 minutes.
Add the egg whites one at a time, beating on medium-high speed for 45 seconds after each addition.
Mix in the vanilla and sour cream until just combined, using medium-low speed.
Incorporate the dry ingredients on low speed until some streaks of flour remain.
Pour in the maple syrup and continue mixing on low speed until fully incorporated. Gently fold in any remaining flour or maple syrup with a silicone spatula, being careful not to overmix.
Line a cupcake tin with liners and fill each about two-thirds full with the batter.
Bake for 14-18 minutes. The cupcakes should have set tops when gently touched, and a toothpick inserted into the center will come out clean or with moist crumbs, but not wet batter.
Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a cooling rack to cool completely. Never frost warm cupcakes, as the frosting will melt.
Make the Browned Butter Maple Cream Cheese Frosting:
Cream the browned butter and cream cheese together in a large mixing bowl until creamy.
Add the powdered sugar in 2-cup increments, mixing between each addition.
Incorporate the maple syrup, heavy cream, vanilla extract, and a pinch of salt, mixing until fully combined.
Frost your cupcakes using a butter knife, offset spatula, or a piping bag and tip.
Note: If your butter has solidified completely in the fridge, allow it to return to room temperature, similar to regular butter sticks. You can expedite this process by gently microwaving it.
Note: I used a generous amount of frosting for prominent swirls on each cupcake. If you prefer less frosting, you can reduce the quantity to 50-75% of the original amount.
Serve + Store:
Break the cooled candied bacon into smaller pieces or crumble it into bacon bits, then top each cupcake with a few pieces.
Enjoy immediately!
Store any leftover cupcakes in an airtight container in the fridge for 4-5 days. Allow them to sit at room temperature for a while before serving.
